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Lampe made me do it !


 

Mark B

TVWBB Pro
After reading Jim's post of his Monday beef rib cook, I really couldn't think of doing anything else this weekend.

It was gorgeous weather today, although my deck on the shady side of the house was icy throughout the cook.

Picked up some beef finger ribs from my favourite butcher. These seem to have an extra strip of meat over the rib. Seasoned one with Montreal Steak spice + extra garlic granules, the other with a beef rub I got off the site here somewhere.

The potatos were picked up from a farmers market around here. Little ones, thin red skin and a yellowish flesh when cooked. Another side of zucchini and tomato was sauteed with some balsamic.

Cooked over Wicked Good lump + my last large chunk of Mesquite lump. Couple pieces each of hickory and pecan for smoke wood.

Ready to go:
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On the WSM:
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At around 3 hours:
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Finished - foiled and kept warm:
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And plated:
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These ribs are very rich, we only got thru one rack. The other rack will be vacuum sealed and held for another meal.

A fine feed, served with a Lodi Zinfandel.
 
These are absolutely beautiful. I'm yet to really get into rib cooks, but I'm thinking I'll have to try soon. Thanks!
 
Man those look great before and awesome after, good job! Which flavor did you eat? Did you sample the other?
 
Those ribs look very nice. I've been using the frozen beef ribs from safeway but they seem to have less meat. MMMM
 
Lampe has an influence on a lot of us........I'm doing beef ribs too. BUT THEY DON'T LOOK AS NICE OR MEATY AS YOURS! ONE day, I will find nice meaty ribs! Until then, I'll continue to tease myself with the 'shiners' I get around here! Oh, by the way.....EXCELLENT RIBS!!!!
 
Thanks everyone. Glenn - we had the one with the beef rub. Never thought about trying the other - too full after the first one. I didn't hit them too heavily with seasoning.

They will freeze well. And in another month or two when the wind is howling and we are at -20, we'll be able to have another feed of bbq ribs.
 
Very nice beef ribs u got there Mark, imo out of all the ribs beef or pork, beef spare ribs are the tastiest. I wish i could find some that meaty, all shiner's like Larry mention's.
 
0hManMark! Those Ribs Are HUMONGOUS!
And In a ONE-PIECE Rack
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I've Never Seen BigBeefAngus Ribs Whole, Always Cut In Half.
Lotsa Meat On Those Babies!!
Ain't They Fun To Cook Up??!!
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And Your Dinner Plate Is Phenomenal!!
(personally, i wooda had two or three more ribs on the plate, butt that's just me
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Just to comment on the availabilty of BigBeefyAngusRibs, Saturday i was at MY Sendik's grocery store doing my regular shopping and this store (as with ALL Sendik's stores) has their own butcher shop and the meats are no less than spectacular.
Anyway, they had AT LEAST 10 racks (cut in half) packaged.
I usually fall flat on my face racing to gobble'm up butt i have NO room in my freezer.
I did sort thru them and found a 6.5 lb package . . .MEGAMONSTER RIBS! so i bought it.

~~~Ok, back to our regularly scheduled post~~~
Mark, Your BigBeefRib Cook Is Fun To See!!
Thanks For Sharing!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Personally, i wooda had two or three more ribs on the plate, butt that's just me [/i]
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)
</div></BLOCKQUOTE>

Not to worry - I had thirds !
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Holy COW - those look good!! I have only smoked pork ribs (BBs and spares), and love those, but I have yet to smoke any beef ribs. I once cooked up the "Beef Ribs with Barbacoa Sauce" recipe in weber's Way To Grill book, and they were so delicious I said I would have to smoke up a rack or two of those.

I have also never heard of beef finger ribs, but I'm going to look around in town to see if I can find any. How do they compare in price to other rib slabs?

Barret
 
Hi Barret - I think the finger rib name is something my butcher uses. They would have trimmed them down in length. They do seem to leave additional meat on the rack.

I don't shop elsewhere for beef ribs so I don't know any price comparisons. My butcher is not cheap (except maybe for flank steak @ $3) but the quality surpasses any other source I have tried here. These ribs were $3.75 a pound. Expensive for ribs, but as I say: Lampe made me do it !

Beef ribs are a treat and so for me I don't mind spending extra for the occasion. Really any beef I get from my butcher is over the top - don't get me going about the NY strip or Porterhouse steaks.

Sorry for the continued reference to you Jim - in return I will be happy to cook you a meal of said beef should you ever be in this neck of the woods !
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Best Regards
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark B:
I think the finger rib name is something my butcher uses. They would have trimmed them down in length. They do seem to leave additional meat on the rack. </div></BLOCKQUOTE>
Mark - that works. I'll look for beef ribs about the same as above at my local butcher. If I have to, I'll print out the raw ribs pictures and take them with me so they'll understand what I'm looking for, instead of relying on my spoken description (can't count on that)!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark B:
I don't shop elsewhere for beef ribs so I don't know any price comparisons. My butcher is not cheap (except maybe for flank steak @ $3) but the quality surpasses any other source I have tried here. These ribs were $3.75 a pound. Expensive for ribs... </div></BLOCKQUOTE>
Yes, that is a bit more expensive than BBs, but hey, for any special occasion (or just "what the heck, why not?"), I don't mind paying the extra for some fun Q-ing....one of my all-time favorite things to do!

Thanks for the info; much appreciated.

Cheers!
Barret
 

 

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