i bought these ribs at Costco City of Commerce (commercial one), they were sold in a pack of 16 ribs, cut in sets of 4 ribs. Used my Pit Barrel Cooker that i just bought, took about 2 hours. (don’t know the temp)
it came out like this… its my first time smoking so i’ve got a long way to go before i get better.
here it is cut off the bone
still learning! the smoke ring looks nice though!
HTF do you bang through that in 2 hours but tailbacku takes 7? What temp are you smoking those at?
it’s only a rack of 4 ribs, not sure the temp inside the cooker but had a thermometer in the meat and i took the ribs out at 203 degrees.i’m pretty sure my cooker runs hot so that’s probably why it only took a little over 2 hours. if i had to guess, the temp was probably close to 300.
my PBC doesn’t have a temp gauge, its pretty much a set it and forget it type thing. (it does use charcoal though). its a beginner smoker. i’m sure if it as a lower temp it would’ve been much more tender.i don’t think i seasoned it enough either. (just olive oil, salt and pepper)
That’s exactly what I’ve been searching for. I’m sure they’d be easy to distinguish in the package, but do you recall the description on the label? I’m going to call the Costco biz center in Westminster tomorrow and would like to know what to ask for. It’s an hour+ round trip or I’d just stop by. Thanks.
Looks like IMP 130, or chuck short ribs.
I’m sorry, I don’t recall the label on the package. It was easy to find though. There’s 4 ribs per piece and 4 pieces in one package. Only available in choice when I was there. I don’t know if they offer prime. They do offer packer brisket prime though.
Thanks anyway. That’s a lot of ribs. I’m going to make a beef stew for the weekend too, so the idea of $55 or so for one package isn’t quite as daunting as I originally thought. May just drive up tomorrow if they have them.
fucking gorgeous
This was from a pack labeled “beef back ribs” from Vons out of all places. 275 for 3 hours or so, pulled at 205ish. Not bad for a first time. Needed more smoke, but tenderness was spot on. And that bark was fucking amazing.
Oh. Hell. Yes.
what did you use for your rub? By the way, that looks beautiful.
Thanks! That was Meat Church Holy Cow rub.
Today’s offering is a pair of short ribs off a small roast that I plan on doing tomorrow. They went for a whopping 5.5 hours @ 250. Pulled them at 195, where it seemed to stall. My wife actually said her piece was too barky - I happily destroyed it.
You’re doing god’s work.
i’m sorry i’m a dummy, but what is the roast with
short ribs attached known as?
thanks.
succulent
They don’t actually look like short ribs to me. They look more to me like the beef back ribs of the standing rib roast aka prime rib, although they appear to be from the short end of the rack.
Sorry. I fixed it.
no apology necessary. i was just curious if there was some esoteric
roast i needed to learn about.
Beef fuckin reeeeeebs!!!
