Big Beef

[Big Dawg]

It's been a loooong time, so it's Beef Ribs on the menu.

I pulled a couple of racks of Chuck Ribs out and rubbed them down with some of Rod Gray's Most Powerful Stuff yesterday.

Here they are getting ready to go on the 26er with the Slow 'n Sear.

Here we are about two hours in.  Starting my apple juice spritz.

Here we are 5½ hours into the cook with an IT of 180º. 

I pulled them and dropped them into individual zip lock bags with some apple juice and then into a cooler, covered with a big towel, to transport them over to my parents' house for dinner.  I'll finish them off in the oven over there.





BD

[mhiszem]

Great color! Those look delicious


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[Big Dawg]

So, many of you know that I try to do a big dinner every weekend for my parents, sisters, B-i-Ls, daughter, niece, etc.  Many times I start things at home and finish them over there.  So, to pick up where we left off:

When I got over there, I put the two racks on a foil wrapped baking sheet, with the juices, and covered them with some more foil.  I popped them into a 300º for about an hour to bring them to around 203º IT.

Here we are, plated, with some fresh collards, crispy rice, and niblets.

Fortunately, there was one left, so I brought it home my GF to take in for lunch tomorrow.





BD

[HoosierKettle]

Awesome!!  I never see those ribs in our stores. Do you go to a butcher?


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[JEBIV]

Big family dinner @Big Dawg style, love it

[Firemunkee]

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[Big Dawg]

Awesome!!  I never see those ribs in our stores. Do you go to a butcher?


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Thank you ! ! !

I get them at Restaurant Depot.  That's the only place that I've seen them, and I have a US Foods (ChefStore) locally as well.

They are called Beef Chuck Ribs and are, from my understanding, cut from the rib cage above the brisket as opposed to most short ribs, which come more from the belly area of the cow.  They come packaged with four racks of four bones each.

Let me tell you, I get nothing but raves every time I cook them.





BD