- Joined
- Oct 16, 2010
- Location
- Culver City, CA
Over on the Snake River Farms forum, Shane was talking about carrying short ribs. A few Brethren got to talking with srfshane about what we liked - we all talked about how we love those 3 bone racks of plate ribs. Shane did some research, which I'm sure was delicious, and agreed that the racks were a good way to go.
Now - with no prompting, announcement, or anything - Shane threw our names in a hat and pulled mine out. They sent me a sample - 2 big arse racks of shorties! :shocked: This was completely unexpected. What's great is there was the SoCal Brethren Bash coming up, and I couldn't think of a better use for these ribs than sharing them with my Brethren Brothers and Sistren.
I get home a couple/few days ago to find one of my favorite things - a big ole box from Snake River Farms/Double R Ranch. I'm getting a pretty good collection of those styrofoam coolers. Anyway - to the ribs...
The bones run from my wrist to my elbow!
I trimmed 'em on Friday night - not a whole lot of work to do there, just a few minutes as they come trimmed pretty close. I like to get all the fat & silverskin off of shorties, and it didn't take long at all to get it done with these - by far the most neatly trimmed ribs out of the pack I've seen. Did I take a pic of that? No I didn't. :tsk:
I hit 'em with dalmation rub, plus a little bit of Frank-Killens (Pitmaster T recipe) on top of that then threw them in my offset, burning hickory.
In progress
This is around rest time. These seem to cook more quickly than regular shorties, I'm guessing that's due to the marbling. I started out at around 270, but threw 'em over to the warmer 'cause I could tell they were getting close after a few hours. I had started them a little early since I wasn't sure how the cook would go and I didn't want my fellow Brethren staring daggers at me! Better to hold then wait with cuts like this.
I'm hoping some of the Brethren who were here yesterday got some sliced pix. I sliced 'em so that everybody could get some, plus 1 rib would be excessive for a single serving (yeah I could do it though!) esp. given that there were so many other incredible eats there. Anyway, when I was cutting, my hands were greasy, so I didn't grab the phone/camera. Plus I was stuffing my face.
These ribs are incredible. Everybody loved 'em. Are they cheap? No. Are they seriously high quality? Yes. I could see on those occasions where you need to knock someone's socks off and you want to leave nothing to chance that employing these would do the job. Everybody was making the sexy face when they were eating these and for a while it sounded like a prono movie in my backyard with all the moans and groans.
Specifics: great beef flavor, very tender, very juicy, silky texture. As I was slicing, the grain changed directions to a vertical orientation. I turned the cut up on it's side to slice across when that happened, but I gotta say - even the cuts that wee with the grain were wonderful - no problem whatsoever there. It's just tender however you slice it. All these need is S&P, cooked till tender, and that's it. Very simple, and one of the best cuts of beef you'll have, and I'm not just saying this to be nice.
I really don't know what else to say except these are absolutely killer and I very much look forward to eating these again.
Oh - actually I do know what else to say: thanks to Shane and SRF for sliding these my way! I was already a fan of your products and this just seals the deal even further for me.
Now - with no prompting, announcement, or anything - Shane threw our names in a hat and pulled mine out. They sent me a sample - 2 big arse racks of shorties! :shocked: This was completely unexpected. What's great is there was the SoCal Brethren Bash coming up, and I couldn't think of a better use for these ribs than sharing them with my Brethren Brothers and Sistren.
I get home a couple/few days ago to find one of my favorite things - a big ole box from Snake River Farms/Double R Ranch. I'm getting a pretty good collection of those styrofoam coolers. Anyway - to the ribs...
The bones run from my wrist to my elbow!
I trimmed 'em on Friday night - not a whole lot of work to do there, just a few minutes as they come trimmed pretty close. I like to get all the fat & silverskin off of shorties, and it didn't take long at all to get it done with these - by far the most neatly trimmed ribs out of the pack I've seen. Did I take a pic of that? No I didn't. :tsk:
I hit 'em with dalmation rub, plus a little bit of Frank-Killens (Pitmaster T recipe) on top of that then threw them in my offset, burning hickory.
In progress
This is around rest time. These seem to cook more quickly than regular shorties, I'm guessing that's due to the marbling. I started out at around 270, but threw 'em over to the warmer 'cause I could tell they were getting close after a few hours. I had started them a little early since I wasn't sure how the cook would go and I didn't want my fellow Brethren staring daggers at me! Better to hold then wait with cuts like this.
I'm hoping some of the Brethren who were here yesterday got some sliced pix. I sliced 'em so that everybody could get some, plus 1 rib would be excessive for a single serving (yeah I could do it though!) esp. given that there were so many other incredible eats there. Anyway, when I was cutting, my hands were greasy, so I didn't grab the phone/camera. Plus I was stuffing my face.
These ribs are incredible. Everybody loved 'em. Are they cheap? No. Are they seriously high quality? Yes. I could see on those occasions where you need to knock someone's socks off and you want to leave nothing to chance that employing these would do the job. Everybody was making the sexy face when they were eating these and for a while it sounded like a prono movie in my backyard with all the moans and groans.
Specifics: great beef flavor, very tender, very juicy, silky texture. As I was slicing, the grain changed directions to a vertical orientation. I turned the cut up on it's side to slice across when that happened, but I gotta say - even the cuts that wee with the grain were wonderful - no problem whatsoever there. It's just tender however you slice it. All these need is S&P, cooked till tender, and that's it. Very simple, and one of the best cuts of beef you'll have, and I'm not just saying this to be nice.
I really don't know what else to say except these are absolutely killer and I very much look forward to eating these again.
Oh - actually I do know what else to say: thanks to Shane and SRF for sliding these my way! I was already a fan of your products and this just seals the deal even further for me.
