Beef cheeks and back ribs

[wessonjb]

My cousins wife writes for a local food magazine down here in the southeast called Eat Y'all . Few months back they did a write up on a young farmer in his mid 20's that raises , slaughters , and packages beef and pork. Met him today and got some great fresh beef ! Got some beef cheeks and slab of beef back ribs. Rubbed them with a homemade rub and slow smoked them on wsm18 with hickory. If you ever get a chance to try cheeks , do it !


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[kettlebb]

Wow! That looks really flavorful.


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[Travis]

They look absolutely incredible, brother. great job!


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[HoosierKettle]

Your cooks are always great. Those look amazing.


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[LiquidOcelot]

does beef cheek have a weird texture? or same as any other beef cooked right.

[bbquy]

Looks delicious!

[wessonjb]

does beef cheek have a weird texture? or same as any other beef cooked right.

Have to cook them to 205-210 ! Almost just like a brisket point in texture , just beefier tasting .


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[wessonjb]

Thanks fellas.  These ribs were my best to date. Definitely tell the difference in freshness by the beef flavor and texture. Best part was that 4 lb rack was $16


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[LiquidOcelot]

does beef cheek have a weird texture? or same as any other beef cooked right.

Have to cook them to 205-210 ! Almost just like a brisket point in texture , just beefier tasting .


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nice, they actually sell it at my Wal-Mart. maybe I'll have to try it one time

[wessonjb]

does beef cheek have a weird texture? or same as any other beef cooked right.

Have to cook them to 205-210 ! Almost just like a brisket point in texture , just beefier tasting .


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nice, they actually sell it at my Wal-Mart. maybe I'll have to try it one time

Learned what ever you plan on eating , double it. Lot of silver skin and fat to trim off , but worth it !


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[Madpap]

I've never heard of that. They look delicious.


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[Davescprktl]

That looks amazing.  You are lucky you have a shop where you can get meat this good.

[Mike in Roseville]

Looks great!

I normally encounter beef cheek as "cachete" in tacos, and is the most flavorful meat from the head of a cow. It's typically braised. I'll have to try my hand at smoking it. Or do a combination smoke and braise (foil crutch).

Never even thought to put it on a WSM. But why not?

Thanks for the inspiration!


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[WNC]

Wow, looks great!
I'd try some cheek


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[wessonjb]

Thanks guys ! If you like brisket point , you'll love cheeks ! Almost identical in texture and taste. These were beefier tasting than brisket , but that could've been from the freshness of the meat ?


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