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Posted: 5/2/2015 8:16:36 PM EDT
[Last Edit: 5/2/2015 8:17:09 PM EDT by Zhukov]
Link Posted: 5/2/2015 8:17:29 PM EDT
what temp
how long
Link Posted: 5/2/2015 8:17:43 PM EDT
Link Posted: 5/2/2015 8:19:05 PM EDT
Link Posted: 5/2/2015 8:19:18 PM EDT
Boy that looks good OP..could use some corn on the cob, a salad, maybe some garlic bread.. a few firearms, and a couple nice knives and don't forget some napkins..but man that looks damn good.......Oh, and something good to drink......
Link Posted: 5/2/2015 8:19:24 PM EDT


Where did you find those? The only ones I see anymore are pretty sad.
Link Posted: 5/2/2015 8:19:26 PM EDT
Can i come over?
Link Posted: 5/2/2015 8:22:08 PM EDT
Looks good to me!
Link Posted: 5/2/2015 8:22:21 PM EDT
HEB?
Link Posted: 5/2/2015 8:22:51 PM EDT
Link Posted: 5/2/2015 8:22:59 PM EDT
That looks god damn tasty rib commander ..... wood plow
Link Posted: 5/2/2015 8:24:22 PM EDT
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Originally Posted By Zhukov:

HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
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Originally Posted By Zhukov:
Originally Posted By leatherface_y2k:


Where did you find those? The only ones I see anymore are pretty sad.

HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.


Thanks! I'll check Tech Ridge tomorrow.
Link Posted: 5/2/2015 8:24:24 PM EDT

Looks good.

I didn't know French guys knew how to bbq.

Link Posted: 5/2/2015 8:24:35 PM EDT
Link Posted: 5/2/2015 8:25:10 PM EDT
Damn man, those look stupendous!
Link Posted: 5/2/2015 8:26:07 PM EDT
Yep. Ate at Louie Mueller's today.

I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential.
Link Posted: 5/2/2015 8:26:33 PM EDT
[Last Edit: 5/2/2015 8:30:44 PM EDT by Caboose314]


Beef Ribs are the best Ribs. Sorry to my wrong friends on the East coast.

I grew up learning to smoke/grill with grandpa, and we ate about 30% of it as "testers" that he had put in there as well just for that purpose.
Link Posted: 5/2/2015 8:27:20 PM EDT
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Originally Posted By Zhukov:

If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap.
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Originally Posted By Zhukov:
Originally Posted By Ciraxis:
Can i come over?

If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap.



I think i can pull this off, give me a few minutes
Link Posted: 5/2/2015 8:27:53 PM EDT
FYI central market usually has the full racks and the price is reasonable.
Link Posted: 5/2/2015 8:28:05 PM EDT
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Originally Posted By Zhukov:

250, 3 hours, then 2 more hours wrapped in foil. I think they could have gone back on for another hour or so, but they might have dried out too much.
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Originally Posted By Zhukov:
Originally Posted By peekay:
what temp
how long

250, 3 hours, then 2 more hours wrapped in foil. I think they could have gone back on for another hour or so, but they might have dried out too much.
Dry is good

"Nothing on these other than kosher salt and lots of coarse black pepper" Well then they are blackened, right?
Link Posted: 5/2/2015 8:29:34 PM EDT
Your ribs look edible, but nothing on Earth is better than country pork ribs.
Link Posted: 5/2/2015 8:32:53 PM EDT
Link Posted: 5/2/2015 8:33:21 PM EDT
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Originally Posted By AR4U:
Yep. Ate at Louie Mueller's today.

I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential.
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Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect.
Link Posted: 5/2/2015 8:33:59 PM EDT
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Originally Posted By BANDITOZ71:
Your ribs look edible, but nothing on Earth is better than country pork ribs.
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how do you fix your country pork ribs?
Link Posted: 5/2/2015 8:34:13 PM EDT
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Originally Posted By Zhukov:

HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
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Originally Posted By Zhukov:
Originally Posted By leatherface_y2k:


Where did you find those? The only ones I see anymore are pretty sad.

HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.


Damn gonna go check my HEB here in Schertz!
Link Posted: 5/2/2015 8:34:33 PM EDT
Link Posted: 5/2/2015 8:35:01 PM EDT
Zhukov. Those look amazing!!!
Link Posted: 5/2/2015 8:35:37 PM EDT
very tasty looking!
Link Posted: 5/2/2015 8:36:29 PM EDT
Link Posted: 5/2/2015 8:38:00 PM EDT
Link Posted: 5/2/2015 8:38:33 PM EDT
Originally Posted By Zhukov:
I finally caught short ribs on sale this week and got a chance to smoke them. Nothing on these other than kosher salt and lots of coarse black pepper. They didn't come out quite as nice as the stuff that comes out of the high end BBQ joints around here, but they were damn good. I prefer these to a steak to be honest to you.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/q81/p600x600/11032004_809528329096980_1441620021673803187_o.jpg
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I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs

Now you can't even find them. Everything is pork.
Link Posted: 5/2/2015 8:40:04 PM EDT
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Originally Posted By HatinHillbilly:
That looks god damn tasty rib commander ..... wood plow
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Had some of these during Easter. Dry as fuck, those look awesome. Done right, they are amazing.
Link Posted: 5/2/2015 8:41:17 PM EDT
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Originally Posted By dogbert4-1:


I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs

Now you can't even find them. Everything is pork.
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Originally Posted By dogbert4-1:
Originally Posted By Zhukov:
I finally caught short ribs on sale this week and got a chance to smoke them. Nothing on these other than kosher salt and lots of coarse black pepper. They didn't come out quite as nice as the stuff that comes out of the high end BBQ joints around here, but they were damn good. I prefer these to a steak to be honest to you.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/q81/p600x600/11032004_809528329096980_1441620021673803187_o.jpg


I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs

Now you can't even find them. Everything is pork.


Yep. Every joint had them. Seems like 8 or 10 years. Now only a few places.
Link Posted: 5/2/2015 8:42:31 PM EDT
Could you make a graph of your smoker's temp and the meat temp over the duration of the cook, in 15 minutes increments, please?
Link Posted: 5/2/2015 8:43:04 PM EDT
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Originally Posted By Zhukov:

And fur-covered handcuffs. Don't forget those.
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Originally Posted By Zhukov:
Originally Posted By Ciraxis:
Originally Posted By Zhukov:
Originally Posted By Ciraxis:
Can i come over?

If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap.

I think i can pull this off, give me a few minutes

And fur-covered handcuffs. Don't forget those.
I keep all that in a go bag in my truck. Should I bring the beach ball and midget or give her the night off?
Link Posted: 5/2/2015 8:44:18 PM EDT
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Originally Posted By waterglass:


how do you fix your country pork ribs?
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Originally Posted By waterglass:
Originally Posted By BANDITOZ71:
Your ribs look edible, but nothing on Earth is better than country pork ribs.


how do you fix your country pork ribs?


I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know.

I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten.

Link Posted: 5/2/2015 8:45:20 PM EDT
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Originally Posted By leatherface_y2k:


Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect.
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Originally Posted By leatherface_y2k:
Originally Posted By AR4U:
Yep. Ate at Louie Mueller's today.

I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential.


Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect.
So, lower finishing temp? Check for doneness more often?
Link Posted: 5/2/2015 8:47:20 PM EDT
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Originally Posted By BANDITOZ71:


I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know.

I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten.

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Originally Posted By BANDITOZ71:
Originally Posted By waterglass:
Originally Posted By BANDITOZ71:
Your ribs look edible, but nothing on Earth is better than country pork ribs.


how do you fix your country pork ribs?


I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know.

I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten.



I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican

And maybe midget hookers
Link Posted: 5/2/2015 8:47:25 PM EDT
Mueller's uses prime beef, and I agree the must get it cut for them. It's a good bit thicker than what I've seen in stores/butchers.
Link Posted: 5/2/2015 8:47:28 PM EDT
Country style pork ribs for me. I love 'em. Like half way between a spare rib and a pork chop.

We hardly do beef at all, anymore. Price is so high and we actually like pork and chicken better.
Link Posted: 5/2/2015 8:48:51 PM EDT
Nowadays, I go in the store looking for beef ribs, and this is what I find:



(from Soylent Green)

Link Posted: 5/2/2015 8:49:12 PM EDT
I'm generally a pork guy but those look damn good.

My favorite way for beef short ribs is my mom's Hawaiian short rib recipe with onions and lots of ginger, fresh, powdered, and candied. Slow roast it or pressure cook it. She always served it over egg noodles but I like mine with rice and if it falls off the bone too much then I just eat it on lettuce wraps with rice.,
Link Posted: 5/2/2015 8:50:47 PM EDT
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Originally Posted By TheCanuck:
Could you make a graph of your smoker's temp and the meat temp over the duration of the cook, in 15 minutes increments, please?
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He will now... you just wait.

Posted Via AR15.Com Mobile
Link Posted: 5/2/2015 8:50:49 PM EDT
Those look awesome.
Link Posted: 5/2/2015 8:51:06 PM EDT
Very nice!

I recently started smoking meat and it's addictive!

I did some spare ribs a month or so ago that came out nice. I was having trouble getting my new grill down to 250 so they came out a little dry but still damn good!

I like putting some rub on my meat though. It's a concoction of a bunch of shit my old man created years ago.

I've also tried Famous Daves rub. It's really good stuff, salty though. For store bought it ain't bad.
Link Posted: 5/2/2015 8:52:47 PM EDT
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Originally Posted By AR4U:
So, lower finishing temp? Check for doneness more often?
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Originally Posted By AR4U:
Originally Posted By leatherface_y2k:
Originally Posted By AR4U:
Yep. Ate at Louie Mueller's today.

I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential.


Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect.
So, lower finishing temp? Check for doneness more often?


Much as Zhukov posted, I do mine in the smoke for ~2 hours at 250 then wrap them and I just leave the fire alone for another hour or so, let it slowly fall.

Then I cheat and open the foil enough to slice a small bit off and taste it. Easy to tell when it's right.
Link Posted: 5/2/2015 8:52:52 PM EDT

Details on your smoker? Pellet? Chunk? Hot box?...... Egg?

Link Posted: 5/2/2015 8:54:29 PM EDT
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Originally Posted By Ciraxis:


I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican

And maybe midget hookers
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Originally Posted By Ciraxis:
Originally Posted By BANDITOZ71:
Originally Posted By waterglass:
Originally Posted By BANDITOZ71:
Your ribs look edible, but nothing on Earth is better than country pork ribs.


how do you fix your country pork ribs?


I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know.

I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten.



I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican

And maybe midget hookers


That avatar rules. Yamaha's are boss.

You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere.

Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out.
Link Posted: 5/2/2015 8:54:48 PM EDT
I'd eat them!
Link Posted: 5/2/2015 8:55:47 PM EDT
[Last Edit: 5/2/2015 8:56:13 PM EDT by AR4U]
Sounds like I've been over cooking them. They still are good, just not as moist as I'd prefer.
Link Posted: 5/2/2015 8:56:20 PM EDT
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Originally Posted By BANDITOZ71:


That avatar rules. Yamaha's are boss.

You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere.

Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out.
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Originally Posted By BANDITOZ71:
Originally Posted By Ciraxis:
Originally Posted By BANDITOZ71:
Originally Posted By waterglass:
Originally Posted By BANDITOZ71:
Your ribs look edible, but nothing on Earth is better than country pork ribs.


how do you fix your country pork ribs?


I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know.

I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten.





I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican

And maybe midget hookers


That avatar rules. Yamaha's are boss.

You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere.

Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out.



I'll get there one day bud
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