Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[bregent]

Just picked some up at Costco Business Center today. I'll probably smoke one rack and SV the other.

[Ross77]

I bought those at Costco.  Almost the exact same weight.  The label said boneless but they clearly were not.  Also Prime grade and cost $7.50/lb.

Trim off almost all the fat from the top.  It's not the good fat and it won't melt away.  It's hard and chalky.

[bregent]

I bought those at Costco.  Almost the exact same weight.  The label said boneless but they clearly were not.  Also Prime grade and cost $7.50/lb.

Trim off almost all the fat from the top.  It's not the good fat and it won't melt away.  It's hard and chalky.

Will do, thanks for the tip.

[reubenray]

I need to head to Costco again.  I was there a little over a week ago and they did not have these.  My Costco is over a hour away.   It is probably good that they are that far away or I would be over there more often.  I suspect these are similar to Tri-tip that some parts of the country will have them and other parts will not.

[bregent]

Note that I got mine (the USDA choice) at a Costco Business Center but I'm pretty sure the retail stores carry them sometimes.

[Ross77]

At my local Costco they were hidden under the briskets.

[cookingjnj]

Great looking ribs Ross. On a business trip until mid week next week. Gonna have lots of thoughts next 10 days till I can hit up my Costco in search of Dino ribs.

[dk117]

Yeah!  I now have a consistent source of dino ribs!   But my first batch I got really lucky on thickness.    Last nights batch was good but not perfect.  I really just need to go 225 for 7 plus hours vs 195 to 210 to 250 to finish over 8 hours.   I halved the salt which was a winner.   

Still if you look closely, you'll see 4 really nice ribs, and 4 smaller, fattier, less meat ribs.   These aren't hard to cook, they are hard to get a great rack. 

 [ Invalid Attachment ]

[Ralphie]

These look great.  I have a few questions because I've never made them (other than braising).

What are the expectations for the meat?  Does it eat like a pork rib or is it more of a knife and fork steak experience?
Some recipes call for the whole rack to be cooked at once while others call for the ribs to be sliced before rubbing and cooking.  Thoughts?

[triplebq]

When I cook beef ribs I cook the slab whole and then slice. I personally think you can cook whole or slice (its a personal choice). I eat mine with a fork as the beef rib I have cooked are pretty large.

[GREG-B]

I followed DK's lead and got 4 racks this last weekend.   2 were definitely meatier than the other 2, but even the other 2 were nothing to turn my nose up at.  Saving them for a special occasion, but then I'm not sure I want to share my good fortune with friends or relatives. .  I'm thinking smoke then SV them, or not.  1 rack would more than feed me and SWMBO.   She's a light eater.   Will be researching my options.   Thanks again DK.

[bregent]

I cooked some up last weekend for a friends birthday.  These were the USDA choice from Costco at around $4/lb. Was doing jerky on the Memphis so I started them on the Weber and finished on the Memphis. Took about 8 1/2 hours. Cooked till probe tender and one rib per person was plenty. Finished up dinner with some flan. Cross section is of the one leftover rib the following day.

[Bar-B-Lew]

So is the texture of these ribs like brisket on a stick or steak on a stick?

[bregent]

So is the texture of these ribs like brisket on a stick or steak on a stick?

Brisket. They have a lot of connective tissue that needs to be broken down, and that + fat provides the succulence you get. Flavor and texture is very much like brisket flat.

[triplebq]

Oh yea, brisket on a stick