Beef Short Ribs on the Recteq 590

[HighOnSmoke]

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.



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.


6 hours and the rack of beef ribs are done.


Cut and ready to eat with sides of rice and corn.


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!

[Lines]

Man HOS, that looks and sounds wonderful.

[ClimberDave]

Those look fantastic!   

Wish I could find ribs like that around here!  All we usually have are cut up  in much smaller pieces.

[pmillen]

They look extraordinary.

Six hours at what temperature?

[TMB]

Beautiful Mike!!

[bamabob]

Score!!  those are some meaty ribs for sure

[smokeasaurus]

I would pick those bones clean if given a chance

[cookiecdcmk]

Mike:  You really know how to find good meat.  I looked up a Youtube video that may be interesting to others:  .  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.

[HighOnSmoke]

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.

[HighOnSmoke]

Mike:  You really know how to find good meat.  I looked up a Youtube video that may be interesting to others:  .  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.

[ACW3]

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

[Tailgating is my game]

Best ribs I have seen on here in ages Mike

[UWFSAE]

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!