MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-23-2018, 12:50 PM   #1
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Default Beef Short/Chuck Rib Racks

I picked these up today from Publix - just asked them for the whole rack and they brought out a cryo with two racks so I bought the whole thing. I still want to find the plate ribs that I believe are just above these on the cow. These racks are four-bones and close to 7 lbs. total. They will be going on the smoker tomorrow and I'll update this thread when they do.
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Old 06-23-2018, 01:22 PM   #2
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Oh damn, only $42 for both? That is nice!
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Old 06-23-2018, 01:50 PM   #3
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You're gonna like them! I like short ribs better than brisket.
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Old 06-23-2018, 02:09 PM   #4
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looking forward to the pron
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Old 06-23-2018, 05:07 PM   #5
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I'm just wondering how to find the actual plate ribs...the three-bones. Sam's has been mentioned so next time I am there I'm going to ask about full racks.

I was pleased with the $41 bucks all things considered. Nothing is really cheap here in the Lowcountry.
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Old 06-23-2018, 05:36 PM   #6
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Quote:
Originally Posted by Libertarian View Post
I'm just wondering how to find the actual plate ribs...the three-bones. Sam's has been mentioned so next time I am there I'm going to ask about full racks.

I was pleased with the $41 bucks all things considered. Nothing is really cheap here in the Lowcountry.
If you are in Mount Pleasant, then this RD is near you. They would probably have them as the ones near me do. Granted you might need a KCBS membership ($40/yr) to get a day pass, but many if you have any type of business license you can get in/become a member. The KCBS membership even if you don't compete, for me, saves a lot of bbq meat cost since they have some of the best prices. Well worth it.

Anyways the beef ribs there are about $4/lb, which is a lot cheap than what you paid.

https://goo.gl/maps/JW3rqis7mjs
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Old 06-23-2018, 05:39 PM   #7
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Great price. Enjoy!
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Old 06-23-2018, 06:59 PM   #8
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These are all i can find around me. I really enjoy them though. Looks like you got a nice pair!

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Old 06-23-2018, 07:00 PM   #9
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Brisket on a stick.....but even richer.

Crush the cook, Libertarian.
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Old 06-23-2018, 07:11 PM   #10
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If you are in Mount Pleasant, then this RD is near you. They would probably have them as the ones near me do. Granted you might need a KCBS membership ($40/yr) to get a day pass, but many if you have any type of business license you can get in/become a member. The KCBS membership even if you don't compete, for me, saves a lot of bbq meat cost since they have some of the best prices. Well worth it.

Anyways the beef ribs there are about $4/lb, which is a lot cheap than what you paid.

https://goo.gl/maps/JW3rqis7mjs
Thanks man - I had no idea we even had a RD near me. I'm going to jump on this ASAP.

How does the day pass work? Are they unlimited?
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Old 06-23-2018, 07:15 PM   #11
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Quote:
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Thanks man - I had no idea we even had a RD near me. I'm going to jump on this ASAP.

How does the day pass work? Are they unlimited?

You and me both! I had no idea they had finally opened one in Charleston.


Thanks for the heads up, Jason!
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Old 06-23-2018, 07:16 PM   #12
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Quote:
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Thanks man - I had no idea we even had a RD near me. I'm going to jump on this ASAP.

How does the day pass work? Are they unlimited?
Ya unlimited
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Old 06-23-2018, 08:46 PM   #13
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Yep, just go in ask for a day pass when you walk in. Tell them it's under KCBS, they might not know what that is, so tell them it's Kansas City Barbecue Society. Some will ask to see your KCBS membership card, some won't and will just give you the pass. Mine doesn't ask me anymore. YMMV.
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Old 06-23-2018, 09:13 PM   #14
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9,819 posts and jason finally posted something useful.

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Old 06-24-2018, 06:53 PM   #15
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Well, here is the pron. Very happy with how these came out. I removed the membranes and used Meat Church's "Holy Cow" on these. Some white oak and rolled about 250-270 on the Safe. Unfortunately the Safe is such a moist environment that it inhibits smoke ring formation. With that said, these were on the money otherwise. It may be a long time before I cook another brisket.

Also did a couple of whole chickens and made some Jamaican Scotch Bonnet hot sauce.
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