Beef Chuck Ribs

logchief

Well, I took @SGH's advice and picked up the chuck ribs at RD.  They came in a 4 pack (four bone).  They're split in two so they would fit in Food Saver bags.  The old saying "they plump when you cook em" sure applies.  250-275 for 5 or so hrs. 190 IT with S&P and Porterhouse seasoning from local meat mkt. and a couple of chunks of apple for smoke.

I should have done a couple of more pics and a plating, with Gruyere potatoes Au gratin and a feta salad..  My Bride said they were the best thing to come off the BGE yet, they were damn tasty, probed like "buttah" and there's 3 more packs in the freezer.    Definately going to be going back to RD for some more of these.

On another note I tried to find some lump at the RD here in Fresno and all they had was some 40 lb. generic bags of mesquite lump from Mexico and two packs of briquettes.  I was told by the Mgr. that they're starting out small with this RD, no fresh seafood and a smaller meat dept. to see how things go.

lousubcap

Banquet right there-great cook.  And beef ribs beat their pork cousins every time.

bgebrent

Those look great!  Nice job!

logchief

Thanks, won't be long for those to go on again

jabam

Those look awesome! I'll be picking some of those up this afternoon.