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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-30-2013, 06:13 PM   #91
thunter
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Looks amazing! Wish I were there to get some.
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Unread 07-30-2013, 06:37 PM   #92
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Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
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Unread 07-30-2013, 07:02 PM   #93
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Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
I've been thinking the exact same thing!

Maybe a cut here called navel point?
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Unread 07-30-2013, 08:26 PM   #94
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Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
I believe there are plate short ribs and there are chuck short ribs. I think the 3 bone racks are chuck and the 4 bone racks are plate? I'm really not sure. I guess I should go back and ask - whatever they are, they are farking delicious.


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Originally Posted by buccaneer View Post
I've been thinking the exact same thing!

Maybe a cut here called navel point?
I think down where you're at the meat is on the bottom of the bones.
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Unread 07-30-2013, 08:29 PM   #95
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I think you should go back and eat...er... ask.
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Unread 07-30-2013, 08:43 PM   #96
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I would love to know how Adam prepares his ribs.
They are the best I've ever had!
My goal this summer has been to learn how to smoke beef ribs.
I have done 3 cooks so far with some decent results.
And I was starting to feel pretty good about it intel today.
I have allot to learn.
I brought a couple of the bones home for the dog next door and I left them in my house for a couple of hours. They have this distinct smell, I just can't figure out what it is.
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Unread 07-30-2013, 09:38 PM   #97
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Great thread and pics Greg & Silverfinger, thanks for sharing! Really nice of APL to give you the tour.
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Unread 07-30-2013, 09:43 PM   #98
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Always wanted to try his beef ribs. Seen Michael simon raving about them at daisy may in New York.
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Unread 08-08-2013, 02:39 PM   #99
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Went back today & got the short rib. Just farking phenomenal. I didn't take a picture of it because I basically just started stuffing my face after opening the box again.

Also had a bite of amazing pork - this slice right here.



Had to grab it to go today, but still had a little time to shoot the breeze. APL is a really nice guy - which is not surprising 'cause IMO outdoor cooks, from backyarders to prominent cooks, are just good folks across the board. Hoping to have time next week to hang out there for a little bit. Any SoCal Brethren wanna go gimme a holler.

I'll say it again - anybody who's in the area must check this out at least once and it's better to go multiple times. It's over on Sept. 5.
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Unread 08-08-2013, 02:44 PM   #100
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I would go broke if I lived anywhere close to there. I would eat there several times a day every day.....
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Unread 08-08-2013, 02:52 PM   #101
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You're killing me Greg!
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Unread 08-08-2013, 03:23 PM   #102
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Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.

If I'm not mistaken the super large ones are IMPS 123a's and the more uniform meaty kind are IMPS 130's.

The difference being that the 123a's are usually plate and are ribs 6,7 and 8. Generally they are three ribbers. The 130's are more uniform and smaller(not SMALL just not the massive 123a's) and usually come in 4 rib sections from ribs 2,3,4 and 5 from the chuck section.

Gonna try and score some this weekend for a smoke soon. Headed to the restaurant depot in Charlotte. Hopefully they will have something...if not I shall smoke something else. This diet is killing me!!!

Last edited by lantern; 08-08-2013 at 04:41 PM..
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Unread 08-08-2013, 05:22 PM   #103
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Great info lantern!
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Unread 08-09-2013, 06:12 AM   #104
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Thanks.

On a funny note. Just yesterday I was doing some electrical and plumbing work for a retired doctor that now raises beef cattle. Soooooo I figured I'd ask him if he sold his beef to individuals and if he could get me the cuts I'm looking for. He says SURE I CAN SELL YOU ANY PART YA WANT SON. It'll be a dollar a pound. I thought that sounded too good to be true. So I decided to try and tell him what I was after. He stops me and says......any part so long as the cow has it....a dollar a pound LIVE WEIGHT...I will only sell you the whole cow son. LMAO!!

Well....at least I now know where I can get a steer and for how much. He said just tell him when he's on the way to the slaughterhouse and he'd hand it over to them while he's there. Hmmmmm....let's see...that's 1100lbs...650lbs hanging weight.....that's 1.69/lb....now to figure out how much the slaughterhouse will be and I may just take him up n this. LOL!!
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Unread 08-09-2013, 06:38 AM   #105
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After following this thread, I went to RD last weekend to get a package of short ribs. They had a few different cuts to chose from and I had no idea what was what but picked a package that just looked good to me. It weighed 18 pounds...went to check out and it rang up $105--ouch. even the cashier did a double check and looked over the receipt --it was right $5.89 a pound....going in the cooker tomorrow, hopefully they are worth it.
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