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  • What is it?

    Ok folks, I gotta little mystery here. I stopped at the local butcher shop hopin to pick up some beef ribs. The butcher that is normally there was not, his wife was behind the counter. I asked her if she have any beef ribs, no but we can order them. As I'm leaving I look in the seafood freezer cabinet, there is an unmarked package that looks lie beef ribs. So I take them up to the counter and ask, what is this. She calls her husband, he says yes they are. I buy them.
    So I get home, partially defrost and begin to de-fat them. Well they break in half along a fat layer, right across were the ribs should be. There were two small ribs - too small for beef ribs. So what do I have? Those are the "ribs" I removed in the top right of the pic.

    The piece of meat on the top is what separated off, I assume skirt? No ribs in it.

    The back side, you can see the back bone.


    The flip side (meat)


    Whatever it is it's going in the smoker along with "Chucky" at O-dark thirty tomorrow morning. Marinating in the evil brown liquid.

    And yes this is the first use of the newly acquired Food Saver.

    I woke up at 5 hopin to get the food on by 6:30...forgot about the sprinklers, had to wait till 7:30.
    First, for the rub, some fresh spice from the garden.

    A little TBS.

    Then the dry rub.

    Add the chopped fresh spices.

    And in the smoker.

    After 2.5 hours the loin internal temp. is a t 134, out she comes (and the skirt steak that came with her). Foiled and into a cooler. The chuck stays put.

    I did little test slice after 1.5 hours in the cooler - Score, loin, melt in you mouth MMMMmmmmMMmmm. Back in the cooler. I'll have to go get a pic, forgot. Not much bark, I'll have to sear it come dinner time!
    Last edited by Mark R; 07-17-2010, 10:16 AM.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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  • #2
    Wolverine?
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    • #3
      Ooh, I know. Meat!


      Tom

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      • #4
        Refund.....

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        • #5
          Originally posted by ALX View Post
          Refund.....
          At $1.89 a pound, Naaaaaa. Besides it looks like there as a nice big strip of tenderloin along that back bone. And It went into a vac-sealed bag with evil brown liquid marinating overnight. Goin in the smoker early Am.
          Mark
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          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            Stew meat
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            • #7
              I have no idea what it is. Hope it turns out good though.

              The Foodsaver works great for that stuff. Just don't let the tray fill with liquids. It'll be toast.
              S-M Misfit #16

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              • #8
                I swear it look's like a bone in back strap....
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                • #9
                  Originally posted by Slanted88 View Post
                  I swear it look's like a bone in back strap....
                  That was my thought - except for those skinny ribs.
                  The meat looks like beef, but those ribs...don't. ???
                  Mark
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                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                  • #10
                    Originally posted by Mark R View Post
                    That was my thought - except for those skinny ribs.
                    The meat looks like beef, but those ribs...don't. ???
                    I was gonna say Pork
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                    • #11
                      Originally posted by Mark R View Post
                      At $1.89 a pound, Naaaaaa. Besides it looks like there as a nice big strip of tenderloin along that back bone. And It went into a vac-sealed bag with evil brown liquid marinating overnight. Goin in the smoker early Am.
                      That's exactly what I say.
                      Backbone w Tenderloin.

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                      • #12
                        You cook it...Ill taste it...then we'll figure it out
                        Craig
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                        • #13
                          Originally posted by SMOKE FREAK View Post
                          You cook it...Ill taste it...then we'll figure it out
                          My thoughts exactly.
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                          • #14
                            It didn't whinny when you sliced dem ribs out, did it??

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                            • #15
                              Looks to me like Smoker Fodder at o dark thirty
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