A lot of work, a little meat ... a lot of flavor. I keep cooking these things because they're inexpensive and are super tasty ... I'm assuming they're available nationwide so they're definitely worth a chance at your local Wally World.
These beef chuck riblets come cryovaced in a pack of two small plates of 3-5 ribs. I removed a bit of the membrane of the back and score the remaining membrane between each rib.
They were then coated with a thin layer of molasses and Worcestershire as a binder, then seasoned with my homemade rib rub, kosher salt, and cracked Tellicherry peppercorns.
Held overnight in the fridge, I put them in my preheated Blaz'n Gridiron at 180° using CookinPellets Perfect Mix for one hour, then bumped the temp to 250° for two more hours. I spritzed every 30 minutes from the temp bump onward with a 3:1:1 mix of apple juice, Jack Daniels, and Crystal Hot Sauce.
Even a young woman fighting off a hellacious head cold destroyed her share of them and was eyeing mine plus the ones I had earmarked for lunch tomorrow.
I'm stuffed. But "no regerts".
