What's on the smoker today?
- Thread starter wytex
- Start date
I bought these at a grocery store. We have a great meat shop close. Hope I don't regret the easy way. mtmuleyI'm gonna have to go to the butcher shop half an hour away to get some good beef ribs. Can't get any in the stores. Just seems like a waste to do enough to make it worth while, yet be the only one eating them!
The only ones in the store are the thin back cuts like pork ribs. All bone and no meat. I want the good old dino beef rib!
Potsie
Well-known member
Our Costco will usually have 3 bone plates. Those get the job done.
Don't have one.
Potsie
Well-known member
But how do you get a 5 gallon bucket of mayonnaise???
But you are in the land of opportunity. I lived in Meridian briefly. Is Gem State Truss still there? mtmuley
millerkiller77
Well-known member
The wood tray on my smoker finally burned through and I haven't had a chance to weld up a new one yet. In the meantime, I tried smoking ribs on the gas bbq using one of those little chip smoker boxes....never again. It was impossible to hold the temp at 225-250 without constantly messing around with alternating burners on/off. The chips either smoked great for 10-15 minutes and caught on fire or didn't smoke at all. The ss chip box warped so bad the lid wouldn't close anymore and I used an entire bag of chips in two hours. Complete sheet show. The ribs were edible, but I'll never attempt that on a gas bbq again. 
Caseknife
Well-known member
Do a big batch and then vacuum seal the leftovers in meal size and freezeI'm gonna have to go to the butcher shop half an hour away to get some good beef ribs. Can't get any in the stores. Just seems like a waste to do enough to make it worth while, yet be the only one eating them!
Potsie
Well-known member
Out in Kuna? Yup. Still there.
Caseknife
Well-known member
Pork ribs to go on a pig hunt in a couple weeks 
I designed trusses for them back in the 90's. They had a plant in Jerome where I worked. Got pushed out by a bigger company. mtmuley
Nick87
Well-known member
Turned out well. I was pretty happy because I bought them at the grocery store and not our local.packing plant. mtmuley
noharleyyet
Well-known member
Margo and Rob for the win...
Nick87
Well-known member
Actually I believe it's Margo and Todd. Can't belive I got one up on ya.
Sheltowee
Well-known member
^^this is the way. Peach paper keeps in a good bit of moisture but avoids trapping so much that you steam the meat off the bone. Much better texture than what I get when wrapping with tin foil, in my opinion.
millerkiller77
Well-known member
Bryco brand Peach paper is USA made and I've had the best luck with it over other brands. I tried some "cheaper" Peach paper that was being sold online and it bonded to the meat, It was like trying to seperate a fruit rollup that got left under a kids car seat in the summer.
