Bone In Beef Ribs / SI #3

[Calicoast]

Man, these were good.

3oz Hickory / Apple chunk mix.
About 7hrs in @ 225 degrees, pulled from smoker @ 190 degrees internal.
Last hour I brushed with Sweet Baby Ray's Original with a little red chile pepper flakes mixed in.
Wrapped in foil after I pulled from smoker for about 30 minutes before my wife and I devoured.

Wife won't eat pork only beef. Got the double thumbs up tonight. Love that.

Vacuum sealed the leftovers for another dinner next week.

This smoker is really something.


MEMBRANE REMOVED
SLATHERED IN FRENCH'S MUSTARD
BOB GIBSON'S DRY RUB

1/2 cup dark brown sugar
1/4 cup garlic salt
3 1/2 tablespoons onion salt
1/4 cup paprika
1 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper

CB

 

[Pork Belly]

Those look great! I understand your wife aversion to commercially raised hogs. Have you considered small farm heritage breeds or shooting a few wild free ranging California hogs?

 

[Calicoast]

Hey Brian,

I usually get my pork from a company in Julian, CA called Cooks Pigs.

Really good stuff.

This is from their site:

Heritage pigs, and their feed program is modeled after the famous Iberico Pigs from Spain. The climate at Cook Pigs Ranch is very similar to that associated with Iberico Pork, and our pigs are allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. We supplement this natural diet with CSA products noted above. We take pride in the slow-growth approach to raising our pigs, and the end product is very consistent, and of the highest quality.

My wife used to be a vegetarian for years. Beef is all I think I am going to get her to eat these days. Thanks for the compliment / suggestion! CB

 

[Pork Belly]

I checked that site, great prices if you go whole or half hog and do the cutting yourself.

 

[Calicoast]

You know Brian, thats the thing. Great pricing on whole and half pigs, same for beef. Trying to get those I know to understand the quality / money savings by going bulk. Still working on it, my goal for next year. Still searching for some Bell's brews out here in CA, closest I have found is Lake Havasu City. Happy Holidays!

 

[jcboxlot]

Those look great.  If I can ask a dumb question, what is the cut of meat called when you went shopping?

I did beef ribs last week and they were awful.  The 3 lb section from the butcher had a thin cap of fat on the top.  After I rubbed and smoked it, that cap grew like a tumor in the smoker.  It was a pain to get off and ruined the rest of the ribs.  Also they were very "dry" even before I cooked them.  Didnt seem like regular beef.  Butcher called them spare ribs, but I have a hunch it was something for a slow cooker not a smoker. 

My only mess up so far in this machine, but I'll blame the beef!

 

[Calicoast]

Hey John, seems like a valid question to me and one that can be altered butcher to butcher.
My trash picked up this morning, otherwise I would have dug out for you. If I remember correctly I picked these up from Pavillions. The package didnt say spare ribs. It just said USDA Choice Bone In Beef Back Ribs. The pictures dont really show how big these were. Each rack took up cookie sheet. (2) to a package, good meat - came out very tender. Good luck on the next smoke!

 

[Pork Belly]

Bells is good but you can get Alaskan Brewing Co. out there much easier than I can. They finally made it to Michigan and its pretty scarce.

 

[Calicoast]

Yes, I can get Alaskan Brewing out here with regularity. Love that Bells Two Hearted Ale though.

Lol, beer / thats a whole other topic!

CB

 

[DivotMaker]

Nice job, Chris!  Gotta love the beef back ribs!  You feel like Fred Flintstone, gnawing on those big 'ol bones!  Hey, if you can get a former vegetarian to give you the "thumbs up," they must have been good! ;D

 

[Calicoast]

Thanks!

That's what I am saying, she is judge and jury.

Looks like I can stick around little longer.

 

[BedouinBob]

Looks great Chris! I have been wanting to try beef ribs but haven't found a decent cut. You would think they would be easy to find in Colorado.  :-[

 

[Calicoast]

In Colorado, yes - I would think so?!

Being my first time smoking Beef Ribs, maybe I got lucky with a good cut?

This has been a good topic that I didnt think would be a topic.

I will see if I can find out more details about the cut / what the butcher has to say.

CB