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!
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!
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