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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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11-15-2009, 10:12 AM | #1 |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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beef butchering advice needed
I'm no stranger to raising and butchering beef, but, having never been a fan of beef ribs...until now after building my smoker... we always had them turned into ground beef. Things are different now this time around, with full briskets being wrapped too but the butcher wants know how I want him to cut the ribs. I don't know , looking for some advice here.
650lbs of polled hereford hanging as I type this. Can't wait to try him. |
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11-15-2009, 11:38 AM | #2 |
is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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When I had mine done I told them if the ribs were real fatty to grind them up, if not I wanted them cut long.
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"Foil is a BBQ mans duct tape" my wife. |
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11-15-2009, 05:17 PM | #3 |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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Dino bones. Got it.
Thanks. |
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11-16-2009, 09:16 AM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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First, consider the size of one side of a cow's rib cage.
Second, consider the size of your smoker. Let's say, for example) one side of a cow's rib cage measures 3 feet (along the backbone) by 2 feet (from where the rib is cut from the spine to the end or sternum) I would instruct the butcher to cut the ribs so that they are no more than 1 foot wide (along the spine) by one foot long (along the rib). That would give you 6 slabs per side and 12 total.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-16-2009, 09:48 AM | #5 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Oh, and another thing, if he'll do it, ask him to remove the membrane from the back of the ribs.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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11-17-2009, 11:31 AM | #6 | |
Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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Quote:
As far as the back ribs go, I like them left attached to the rib roast. That way I can cut them as meaty as I want or leave them alone and cook them with the roast. Brad |
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