Back Ribs

[HereWeGoAgain]

Parboiling means boiling them in water for at least a half hour in a big pot with 1 or 2 onions. It makes the meat so tender it falls off the bone.

A quick and easy sauce is made with ketchup, brown sugar, salt n pepper and Lee & Perrins worstershire sauce.

You really dont want ribs where the meat falls off the bone.
It should be tender but with a little bite to em.
Falling off the bone means you've over cooked em.

 

[OhPleaseJustQuit]

Yep, the Obama admin OK'd the sale of Smithfield to a Chinese company. Smithfield owns Jimmy Dean, Hormel, Nathans, Bar S, John Morrell and a bunch more. It is really difficult to find processed meat or pork products that isn't Smithfield. Obama wasn't smart enough to realize he was selling our food the Chinese and what the potential detriment would be. Biden has done the same by approving the sale of land to the Chinese that is a stones throw from SAC bases in ND. It also makes it clear that W. Bush was part of the swamp as he supported giving port security to a Dubai firm in 2006. Thankfully, clearer heads prevailed on that one and it didn't pass.

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Here's where we all find out who was listening to grandma and grandpa and leaned how to do all that processing ourselves. As fucked up as the meat processing industry is in this country, thanks to the greed of the commie-owned politicians, there is no meat worth eating unless you know the farmer and the processor, or do the processing yourself.




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[Quasar44]

View attachment 743929

Just about ready!
Got up and started them at 5am but struggled to get up to temp because it was so cold and frosty at first

KC ribs ??

 

[HereWeGoAgain]

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Here's where we all find out who was listening to grandma and grandpa and leaned how to do all that processing ourselves. As fucked up as the meat processing industry is in this country, thanks to the greed of the commie-owned politicians, there is no meat worth eating unless you know the farmer and the processor, or do the processing yourself.




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You can still get excellent meats if you know where to go.
It aint cheap though.

 

[Concerned American]

You can still get excellent meats if you know where to go.
It aint cheap though.

Costco has begun carrying USDA Prime beef in a lot of cuts AND burger. In our area--eastern WA, good beef is tough to find and I haven't found ANY good local beef. I would love to find a local supplier though.

 

[HereWeGoAgain]

Costco has begun carrying USDA Prime beef in a lot of cuts AND burger. In our area--eastern WA, good beef is tough to find and I haven't found ANY good local beef. I would love to find a local supplier though.

We get our meats from two local butchers.
One specialises in CAB the other dry aged prime and other cuts like A5 Wagyu.
He also has a long list of other meats all of which are top quality.

 

[Concerned American]

We get our meats from two local butchers.
One specialises in CAB the other dry aged prime and other cuts like A5 Wagyu.
He also has a long list of other meats all of which are top quality.

Before we relocated, we knew the best meat suppliers in our area, but we haven't located them in this area.

 

[HereWeGoAgain]

Before we relocated, we knew the best meat suppliers in our area, but we haven't located them in this area.

The first one we've been going to for years.
The second is a recent addition to our area.
The dry aged steaks are fantastic!!

 

[JustAnotherNut]

Before we relocated, we knew the best meat suppliers in our area, but we haven't located them in this area.

Did you relocate from the west side?? If so, I'd venture to guess you went to Stewarts.


To find a good butcher shop.....look for the one that has a line out the door on the weekends.

 

[Concerned American]

Did you relocate from the west side?? If so, I'd venture to guess you went to Stewarts.


To find a good butcher shop.....look for the one that has a line out the door on the weekends.

Naw, retired from CA. Wanted to move to MT, but was priced out. Wasn't much inventory at the time in ID, so settled north of Spokane.

 

[OhPleaseJustQuit]

You can still get excellent meats if you know where to go.
It aint cheap though.

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It's been almost a year since I bought a portion of a beef so I don't know how much it's gone up, but the last time I bought grass fed/grass finished beef it added up to about $5/lb, including cut/wrap. That's not great for ground but pretty good for filet and rib eye. Part of it depends on where you live. I'm in small town Midwest, where everything is cheaper.

Plus I know the farmer so I know exactly what goes into that animal and later into me!

 

[sparky]

Here's where we all find out who was listening to grandma and grandpa and leaned how to do all that processing ourselves.

Admittedly, it's old school, almost lost art OPJQ

But if i can learn to, anyone can!

~S~

 

[OhPleaseJustQuit]

Admittedly, it's old school, almost lost art OPJQ

But if i can learn to, anyone can!

~S~

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When I moved from the Left Coast to my small Midwest farming town, I met a most wonderful couple. He's a gunsmith and she gardens like a maniac and knows everything there is to know about canning/freeze drying/dehydrating/smoking ANYTHING. The smoker is at her house and the freeze dryer is at my house and we coordinate our gardens so we're growing enough for both households. Our skills compliment each other well. I couldn't have picked a better friend if I'd ordered her from a catalogue.

And to top off this great combo, we live about 20 miles from a Hutterite colony where we can buy super cheaply anything we can't grow ourselves!





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[HereWeGoAgain]

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It's been almost a year since I bought a portion of a beef so I don't know how much it's gone up, but the last time I bought grass fed/grass finished beef it added up to about $5/lb, including cut/wrap. That's not great for ground but pretty good for filet and rib eye. Part of it depends on where you live. I'm in small town Midwest, where everything is cheaper.

Plus I know the farmer so I know exactly what goes into that animal and later into me!

We dont eat as much beef as we did in the old days. So spending $60 bucks for a steak is okay with me.

 

[Quasar44]

JEWS DONT EAT RIBS lol

 

[Concerned American]

We dont eat as much beef as we did in the old days. So spending $60 bucks for a steak is okay with me.

Prime rib eye or filet, I'm with you. Too many cheapo places want to charge 30-35 bucks for a stinking sirloin, though.

 

[HereWeGoAgain]

Prime rib eye or filet, I'm with you. Too many cheapo places want to charge 30-35 bucks for a stinking sirloin, though.

We usually go with Ribeyes or Strip steak,preferrably Ribeye.
Having access to dry aged beef is the key to a good steak these days.

 

[Missourian]

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Here's where we all find out who was listening to grandma and grandpa and leaned how to do all that processing ourselves. As fucked up as the meat processing industry is in this country, thanks to the greed of the commie-owned politicians, there is no meat worth eating unless you know the farmer and the processor, or do the processing yourself.




.

 

[Leo123]

You really dont want ribs where the meat falls off the bone.
It should be tender but with a little bite to em.
Falling off the bone means you've over cooked em.

I usually do the rub and cook them low and slow then, open the foil and smother in BBQ sauce and cook again for 15 or 20 minutes.

 

[HereWeGoAgain]

I usually do the rub and cook them low and slow then, open the foil and smother in BBQ sauce and cook again for 15 or 20 minutes.

I do em pretty much the same way but it also depends on the type ribs I'm making.
Baby backs I do kinda like yours,rub em down with a pork friendly rub and cookem until done then put some BBQ sauce on em and let em go until the BBQ sauce sets.

Beef ribs like short ribs/dino ribs I dry rub the night before and slow smokem with no BBQ sauce since they're basically a brisket they dont need BBQ sauce.