After holidays cook beef ribs

[Darryl - swazies]

As well as a few pics of smaller cooks I have done over the past few weeks.
Got a hold of a medium sized rack of beef ribs, nothing super thick and also not plate ribs.
Bought these because the fat and marbling looked great.
Just a few start off pictures, blended both Oakridge spogos and competition beef and pork.
Hoping to add a potato soup and a baked potato to the final plate, maybe sub one out for a pasta salad.

 

[Darryl - swazies]

Made a nice queso over the holidays, no final pics but they always come out the same....cheese sauce.
Also a nice rotisserie chicken on Jan. 2nd.
Also had this really high quality very tasty rib eye with the MRS over the holidays.
The steak may have been the best I have had.....not a lot of follow pics as I just didn’t follow through.
Makes it easy to toss them all in one thread.

 

[Tim Campbell]

You're killin' it, Darryl!! I want all of this.

How was that queso?

 

[Darryl - swazies]

Made some nice cubed beef chili con carne as well......
This is my only go to anymore......the flavours are overwhelming.
Mr. Richards would enjoy this one a ton I believe.
Also some smoked salmon, we ate it cold as well as a nice little appy plate.
Got those shot glasses in there I guess.....those lead to pics below.

 

[Darryl - swazies]

You're killin' it, Darryl!! I want all of this.

How was that queso?

Queso is top shelf, keep it easy.
Make sure you get velveeta (sp) in there with some jack.......I use gringo grande from killer hogs. This is all the southern spice required for the dish.

 

[Tim Campbell]

Dang, man. This rocks.

 

[Tim Campbell]

Queso is top shelf, keep it easy.
Make sure you get velveeta (sp) in there with some jack.......I use gringo grande from killer hogs. This is all the southern spice required for the dish.

This is happening tonight. I showed the mrs and now I gotta go shopping.

Enabler.

 

[Darryl - swazies]

Picked up a bunch of Christmas treats for the holidays too.....here we have 2 of what I believe to be the better of the best vodkas.
Stoli gold.....Latvia vodka, filtered over gold or something, smooth like water.
Also Beluga.......Noble Russian vodka, has a distinct flavour but could possibly be smoother than the stoli gold.
These go perfectly with your favourite shot glasses......

 

[Darryl - swazies]

This is happening tonight. I showed the mrs and now I gotta go shopping.

Enabler.

Lol, it’s a good choice a few times per year.
Key ingredients......or look at my previous queso threads.....are.....
Velveeta, jack cheese, spicy is good or any other high moisture melting cheese.
I use a can of rotels liquid and all.
1 can of 40% less sodium condensed cream of mushroom soup.
Fried onions and jalapeños ect....you don’t need much.
Too much ingredients and it becomes a stew instead of a queso.
I fry up 1/4 pound of pork or beef, maybe less.....you can break open a sausage or something for that.
A hefty amount of gringo grande....if you don’t have that you can rehydrate chilies and get them viscous with some stock or something...should do the job.
It takes smoke on like crazy so use a light wood and not too much.....takes around 45 minutes on medium heat.

 

[Darryl - swazies]

A few more pics of holiday treats......
I still have about 90% of it left...I may have went overboard.
See some Don Julio in there, that’s an expensive treat for myself.
A few bottles of good for us Canadians up here tasty bourbons.
And a few bottles of New Zealand sav’s for the MRS.
That beer was a long shot but man it was super good.....had lactose in it for sure as I poured pretty thick for a beer.

 

[Darryl - swazies]

Thanks for stopping by, will try to get some nice cooked beef rib pics in later....hopefully done for 5 or so.

 

[Darryl - swazies]

Got some easy tunes going....trying to stay occupied as I was up around 6 today and have all the jobs to do finished.
Basically I am smoking ribs ( using the 22” kettle today ) and not partaking in any adult weekend opportunities yet....it’s still before noon!

 

[JimK]

You've been eating (and drinking) well!!

 

[DanHoo]

Looks great Darryl.

 

[Brad Olson]

Got a hold of a medium sized rack of beef ribs, nothing super thick and also not plate ribs.
Bought these because the fat and marbling looked great.

Definitely! I didn't see any shiners, which are too prevalent when it comes to beef ribs.

 

[Peter Gallagher]

That ribeye looks really nice - the marbling is crazy good - Your salmon looks very tasty too - Thanks for sharing the shots with us!

 

[Tim Campbell]

Great album!!

Nice pics, Darryl. You went big for sure.

 

[Darryl - swazies]

That ribeye looks really nice - the marbling is crazy good - Your salmon looks very tasty too - Thanks for sharing the shots with us!

It was unlike anything I had before...like wagyu marbled......almost anyways.....very tender and juicy.
That outside muscle on the tip was insane.

 

[Darryl - swazies]

Pics after 3 hours.
Temps reading at 160.....going to colour it to my likings then wrap it up.
Still don’t want to eat for about 4 hours which means maybe some oven time at 175 for an hour or 2.
Potatoes are now for breakfast, it’s ribs, pasta salad and potato / cheddar soup.

 

[Darryl - swazies]

Nothing has changed in temp, not even the taters.
Going to wrap soon, 3 more hours maybe.