Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on December 02, 2020, 07:53:03 PM
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My wife was in Pensacola, FL last week and visited the Butcher Shop. She picked up a prime 6 pound 3 bone rack of short ribs.
Look at the marbling after I removed the silver skin and a little excess fat.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-dVGgmbB/0/5d17e7e9/L/Short%20Ribs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-dVGgmbB/A)
(https://photos.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-NWMPQNv/0/c2efb986/L/Short%20Ribs-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-NWMPQNv/A)
I seasoned it with Ben's Hefer dust and put it on the smoker, burning Kingsford Cherry pellets at noon today.
Here they are after 4 hours.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-6cTXmj6/0/b09d1b41/L/Short%20Ribs-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-6cTXmj6/A)
6 hours and the rack of beef ribs are done.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-n9kLg2Z/0/9cb901e8/L/Short%20Ribs-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-n9kLg2Z/A)
Cut and ready to eat with sides of rice and corn.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-cP8DGFt/0/8292395d/L/Short%20Ribs-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Short-Ribs-/i-cP8DGFt/A)
These were the best ribs we have every eaten! They were extremely melt in your mouth tender and juicy with a nice smoke flavor.
I definitely will be visiting the Butcher Shop again!
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Man HOS, that looks and sounds wonderful.
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Those look fantastic! :thumbup:
Wish I could find ribs like that around here! All we usually have are cut up in much smaller pieces.
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They look extraordinary.
Six hours at what temperature?
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Beautiful Mike!!
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Score!! those are some meaty ribs for sure
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I would pick those bones clean if given a chance
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Mike: You really know how to find good meat. I looked up a Youtube video that may be interesting to others: https://www.youtube.com/watch?v=4cA6oqYgmBs. Sounds like they have really good meat. Just curious on what they charge per pound for the ribs. I live too far away and shipping always makes ordering meat this way extra expensive. Fortunately I have a 50+ year old family steakhouse near me called Okeechobee Steakhouse. All their beef is dry aged, and they recently opened a meat market next door. Their stuff is really good but a bit pricey, but nice to get something special once in awhile. I wonder if RAD has been to the Butcher Shop, and if so what his thoughts are.
I have never been to Restaurant Depot, and wonder what their brisket options look like compared to the Butcher Shop. I really would like to get some of that A9 Brisket.
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They look extraordinary.
Six hours at what temperature?
4 hours at 250 and since it was starting to get late in the afternoon I finished the last 2 hours at 275.
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Mike: You really know how to find good meat. I looked up a Youtube video that may be interesting to others: https://www.youtube.com/watch?v=4cA6oqYgmBs. Sounds like they have really good meat. Just curious on what they charge per pound for the ribs. I live too far away and shipping always makes ordering meat this way extra expensive. Fortunately I have a 50+ year old family steakhouse near me called Okeechobee Steakhouse. All their beef is dry aged, and they recently opened a meat market next door. Their stuff is really good but a bit pricey, but nice to get something special once in awhile. I wonder if RAD has been to the Butcher Shop, and if so what his thoughts are.
I have never been to Restaurant Depot, and wonder what their brisket options look like compared to the Butcher Shop. I really would like to get some of that A9 Brisket.
I believe my wife got them for $8 something a pound. Well worth the money. I know if they ship from Florida to my house in Georgia it is $35.00. Here is their phone number: 850-458-8782. Give them a call and they will work with you. Most of the time I get my meat from Porter Road out of Nashville. Their beef is dry aged for a minimum of 14 days. Their back ribs are excellent, not as good as these short ribs, but real meaty compared to what you get in a box store.
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Mike,
Those ribs look fantastic!! My mouth is watering just looking at them. One of these days I will have to do some ribs like that. The last time I cooked beef short ribs Tee and his wife and Hub and his wife joined us for dinner several years ago. We killed that plate of ribs!!
Art
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Best ribs I have seen on here in ages Mike
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Those are beautiful short ribs. I have plenty of friends in Pensacola who swear by The Butcher Shop ... hell, the proof is in the pudding based on the marbling on those. Great work!