sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Several weeks ago Costco had Certified Angus Beef brand short ribs for $5.99/lb, 2 to a pack. These were some of the biggest short ribs I'd seen (14.25lbs) before and at that price I couldn't turn them down.
I ended up trimming about 3.25lbs of fat and silverskin off of them. I always try to remove all the fat and silver skin from the top of beef ribs for the best results.
I try to remove *some* of the membrane on the back, and then I'll score what remains in between each bone. Sometimes the radiant heat off the diffusers in the Primo can put a little extra pressure on the underside of things, so in this case I think it helped act as a bit of a buffer to the meat underneath.
Loaded up the Primo with some lump and mix of hickory and cherry wood chips
Seasoned with EAT Barbecue Most Powerful Stuff - a deviation from my standard SPOG seasoning for beef ribs.
Developing some nice color
Getting ready to wrap in foil for the remainder of the cook
They were done in about 6 hours, sooner than I expected, and rested for about 2.5 hours until dinner time. They turned out great, well rendered and tender. I think the EAT Barbecue seasoning was a little more agreeable to my kids' palettes (the pepper forward rubs are a bit much for them). Definitely some high quality beef, they were so rich it was almost too much. Almost.
Beef ribs are a nice treat, and we enjoyed these.
I ended up trimming about 3.25lbs of fat and silverskin off of them. I always try to remove all the fat and silver skin from the top of beef ribs for the best results.
I try to remove *some* of the membrane on the back, and then I'll score what remains in between each bone. Sometimes the radiant heat off the diffusers in the Primo can put a little extra pressure on the underside of things, so in this case I think it helped act as a bit of a buffer to the meat underneath.
Loaded up the Primo with some lump and mix of hickory and cherry wood chips
Seasoned with EAT Barbecue Most Powerful Stuff - a deviation from my standard SPOG seasoning for beef ribs.
Developing some nice color
Getting ready to wrap in foil for the remainder of the cook
They were done in about 6 hours, sooner than I expected, and rested for about 2.5 hours until dinner time. They turned out great, well rendered and tender. I think the EAT Barbecue seasoning was a little more agreeable to my kids' palettes (the pepper forward rubs are a bit much for them). Definitely some high quality beef, they were so rich it was almost too much. Almost.
Beef ribs are a nice treat, and we enjoyed these.
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