Author Topic: Flintstone Ribs!  (Read 18317 times)

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Offline RG

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Flintstone Ribs!
« Reply #-1 on: December 03, 2016, 06:34:08 PM »
The better half and I smoked up some Dino Bones today and she experimented with 2 different rubs. One was a traditional beef brisket style rub that she normally makes up for doing briskets. The other was a Santa Maria style rub.

We cooked a total of 4 racks. We cook once and make many meals from it. We take and cut individual bones and vacuum seal them and freeze them. When the mood strikes, take one from the freezer and put it in a pot of barely boiling water to let it thaw and heat through. They taste as good leftover as fresh, maybe even better! Beef reheats much better than pork.

Enough talk, here's what you came for!





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Offline Savannahsmoker

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Re: Flintstone Ribs!
« on: December 03, 2016, 07:01:08 PM »
I am with all y'all (learning southern ;D) on making a large amount and freezing for later.

Pics look great but would please tell us how and in what those ribs were cook? 
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Offline RG

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Re: Flintstone Ribs!
« Reply #1 on: December 03, 2016, 07:08:21 PM »
Ooops! I meant to post that! They were done on the KBQ, They are Angus Choice Plate Ribs. Cooked them for about 4 hours at 240ish until the got the color I wanted. Spritzed here and there with ACV. Once they got the color I wanted they were wrapped in peach butcher paper until they hit between 200-205°. Took them out and let rest on the counter for about 30 minutes and then sliced'em up. I also smoked a tray of baked beans while I was at it. They too will be frozen in single serving packs. I love my foodsavers!
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Offline Savannahsmoker

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Re: Flintstone Ribs!
« Reply #2 on: December 03, 2016, 07:12:02 PM »
Thank you Sir. 8)
Art

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Offline ACW3

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Re: Flintstone Ribs!
« Reply #3 on: December 03, 2016, 07:29:55 PM »
That is a serious plate of food!!  Nicely done!!

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Offline muebe

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Re: Flintstone Ribs!
« Reply #4 on: December 03, 2016, 10:24:04 PM »
Dang!

Dem bones look amazing!
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Offline tomcrete1

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Re: Flintstone Ribs!
« Reply #5 on: December 03, 2016, 10:27:29 PM »
Nicely done RG,  :)
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Offline Big Dawg

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Re: Flintstone Ribs!
« Reply #6 on: December 04, 2016, 04:49:58 PM »
Ooops! I meant to post that! They were done on the KBQ, They are Angus Choice Plate Ribs. Cooked them for about 4 hours at 240ish until the got the color I wanted. Spritzed here and there with ACV. Once they got the color I wanted they were wrapped in peach butcher paper until they hit between 200-205°. Took them out and let rest on the counter for about 30 minutes and then sliced'em up. I also smoked a tray of baked beans while I was at it. They too will be frozen in single serving packs. I love my foodsavers!

1. Didn't know that you could freeze the beans, with good results anyways.
2. How do you vac-seal them?





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Offline RG

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Re: Flintstone Ribs!
« Reply #7 on: December 04, 2016, 04:56:10 PM »
I scoop out a portion (after chilling overnight), put them in a small bag and vac seal on "gentle" and "moist" setting on my foodsaver. Reheat in a pot of water or microwave. Been doing this for a while. I try to maximize cooks. I hate to waste smoke, if I can cook a bunch at once then that makes sense to me!
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Offline Pam Gould

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Re: Flintstone Ribs!
« Reply #8 on: December 05, 2016, 06:06:06 AM »
You need a SV'er..but looks fabulous,,love dino bones   .☆´¯`•.¸¸. ི♥ྀ.
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Offline RG

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Re: Flintstone Ribs!
« Reply #9 on: December 05, 2016, 07:26:27 AM »
You need a SV'er

I assume you mean a Sous Vide?

Check out my sig, last thing listed :)

I would never SV a chuck rib, those bad boys need smoke. The smaller short ribs I could see doing SV though.
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Offline Pam Gould

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Re: Flintstone Ribs!
« Reply #10 on: December 05, 2016, 08:01:10 AM »
You need a SV'er

I assume you mean a Sous Vide?

Check out my sig, last thing listed :)

I would never SV a chuck rib, those bad boys need smoke. The smaller short ribs I could see doing SV though.
sorry..missed your list there..if ya smoke pre SV then ya get some nice flavor..just sayin   .☆´¯`•.¸¸. ི♥ྀ.
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Offline ClimberDave

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Re: Flintstone Ribs!
« Reply #11 on: December 05, 2016, 10:31:54 AM »
Great looking ribs, pretty meaty!

Speaking of SV its perfect for reheating, stuff that you vacuum seal.  I will make a large batch of braised boneless short ribs in red wine. 
I will freeze them two servings to a bag  bag with sauce. 
When I'm ready to eat  I set the temp  and drop the bag in straight out of the freezer.  No worry about overcooking them  etc...
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