Walmart beef ribs..vac-packed

[Gene]

Just scored some Beef ribs yesterday at Wally World vac-packed for
$1.88 a pound. into the freezer went 4 big slabs. They look real good
too.

Heads up!

Gene

It is a solemn thought: dead, the noblest man's meat is inferior to pork.
- More Maxims of Mark, Johnson, 1927
Mark Twain

[Ed Pawlowski]

On Mon, 02 Jan 2012 02:33:36 -0600, Gene <gene....@comcast.net>
wrote:

>Just scored some Beef ribs yesterday at Wally World vac-packed for
>$1.88 a pound. into the freezer went 4 big slabs. They look real good
>too.
>
>Heads up!
>
>Gene

Are they injected with water? I avoid Wal Mart meats and most are
adulterated and I don't pay meat prices for water. The only think I
do get there is the cryo packed briskets.

[hrbrick...@verizon.net]

On 2-Jan-2012, Gene <gene....@comcast.net> wrote:

> Just scored some Beef ribs yesterday at Wally World vac-packed for
> $1.88 a pound. into the freezer went 4 big slabs. They look real good
> too.
>
> Heads up!
>
> Gene

Good score Gene. That's a good follow-on to the $1.60 brisket I found
last week. The flats are now busily corning in the cooler and the points
got smoked and vac packed for the freezer.

--
Brick(Better to remain silent and be thought a fool
then to speak up and remove all doubt)

[Gene]

I won't pay for water either. Frikin stupid to do so.

Thanks for the heads up.

So I went and double checked. No added water.

Thanks again!

[Gene]

On Mon, 2 Jan 2012 09:01:53 -0600, Sqwertz <swe...@cluemail.compost>
wrote:

>On Mon, 02 Jan 2012 02:33:36 -0600, Gene wrote:
>
>> Just scored some Beef ribs yesterday at Wally World vac-packed for
>> $1.88 a pound. into the freezer went 4 big slabs. They look real good
>> too.
>

>You gonna make soup?
>
>I but the short ribs for $.70/more a pound.
>
>-sw

No, I'm gonna smoke and grill some tasty beef ribs.

I wish I could find the shorts for that price.

[Gene]

snip

>
>Good score Gene. That's a good follow-on to the $1.60 brisket I found
>last week. The flats are now busily corning in the cooler and the points
>got smoked and vac packed for the freezer.

Sounds yummy!

[monroe, of course]

In article <dz8otslvh3hm$.d...@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:

> On Mon, 02 Jan 2012 19:59:06 -0600, Gene wrote:
>
> > On Mon, 2 Jan 2012 09:01:53 -0600, Sqwertz <swe...@cluemail.compost>
> > wrote:
> >
> >>On Mon, 02 Jan 2012 02:33:36 -0600, Gene wrote:
> >>
> >>> Just scored some Beef ribs yesterday at Wally World vac-packed for
> >>> $1.88 a pound. into the freezer went 4 big slabs. They look real good
> >>> too.
> >>
> >>You gonna make soup?
> >>
> >>I but the short ribs for $.70/more a pound.
> >

> > No, I'm gonna smoke and grill some tasty beef ribs.
> >
> > I wish I could find the shorts for that price.
>

> Ask your meat guys (but not a Walmart). Much of the markup of short
> ribs is trimming, cutting and packaging. They sell for $4.98/lb when
> sold that way. But if I ask them for the whole racks just as they get
> them, "packer cut", they're $2.59/lb.
>
> It's the same way with deli meat. Whole chubs of deli meat are pretty
> damn cheap (especially at wholesale). It's the cutting and packaging
> into smaller quantities on demand, and the merchandising that triples
> the price.
>
> I gave up on beef back ribs a long timer ago. I can't fit enough in
> my R2D2 smoker to make them worthwhile. And the prices are
> ridiculous.
>
> -sw

shoot they shave 'em til' they shine anyhow.

monroe(that's why they call 'em shiners)

[monroe, of course]

In article <1jcreskc...@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:

> You can thank 3-D X-ray machines and automatic laser guided meat
> cutters for the lack of meat on beef ribs nowadays. Rib roasts sell
> for $5-$25/lb, ribs $2-$3/lb. So it makes sense (financially) to get
> as much of that rib meat off the bones and onto the roast.
>
> -=sw

Plate ribs or shortribs (or whateverthafooch) catch my eye from time to
time for their meat content but I'd just as soon have them braised as to
bother smokin' them. They're still too feakin'expensive.
Thanks to all holythings I have access to a real butcher. He sics a
'Miguel Model 1 Primal Cuts Reducer Unit' on his beeves.

monroe(but that adds cost too don;t it)

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
> On Mon, 02 Jan 2012 02:33:36 -0600, Gene wrote:
>

>> Just scored some Beef ribs yesterday at Wally World vac-packed for
>> $1.88 a pound. into the freezer went 4 big slabs. They look real good
>> too.
>

> You gonna make soup?
>
> I but the short ribs for $.70/more a pound.
>

> -sw

Where are you getting real short ribs that cheap?

Depot had the usual short rib chuck end plates, but they were running around
3 bucks a pound for a four plate cryo pack.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
> On Mon, 02 Jan 2012 19:59:06 -0600, Gene wrote:
>

>> On Mon, 2 Jan 2012 09:01:53 -0600, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>> On Mon, 02 Jan 2012 02:33:36 -0600, Gene wrote:
>>>
>>>> Just scored some Beef ribs yesterday at Wally World vac-packed for
>>>> $1.88 a pound. into the freezer went 4 big slabs. They look real
>>>> good too.
>>>
>>> You gonna make soup?
>>>
>>> I but the short ribs for $.70/more a pound.
>>

>> No, I'm gonna smoke and grill some tasty beef ribs.
>>
>> I wish I could find the shorts for that price.
>

> Ask your meat guys (but not a Walmart). Much of the markup of short
> ribs is trimming, cutting and packaging. They sell for $4.98/lb when
> sold that way. But if I ask them for the whole racks just as they get
> them, "packer cut", they're $2.59/lb.
>
> It's the same way with deli meat. Whole chubs of deli meat are pretty
> damn cheap (especially at wholesale). It's the cutting and packaging
> into smaller quantities on demand, and the merchandising that triples
> the price.
>
> I gave up on beef back ribs a long timer ago. I can't fit enough in
> my R2D2 smoker to make them worthwhile. And the prices are
> ridiculous.
>
> -sw

I agree. The beef ribs other than short ribs seem like a waste of time and
money, since they seem to be about 90% bone. So even at two bucks a pound, I
can buy beef soup bones for 1.30 or so at Price Chopper. Might as well throw
those in the smoker, it's about the same yield of meat.

That being said, smoke roasting soup bones before making stock turns out one
hell of a good stock, same with chicken bones. Last time we broke down a
case of chicken leg quarters into individual pieces, I took all the
backbone/hip bones and slow roasted them in the smoker before they hit the
stock pot. The resulting stock was excellent. But the same thing can be done
in an oven, the point is just to roast the bones before they go in the
stock, and it will amplify the flavor. In my opinion, beef back ribs are
pretty darn nice soup bones, but not good for much else.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
>
> Short ribs are the best single piece of cow you can smoke.

Preach it.

[Nunya Bidnits]

I double cook the plate shortribs. First I do them in the smoker until they
have a real nice bark and have rendered somewhat, about 8 hours at low temp
200-225F. At this point they will taste good but still be fatty. Then I
chill them down and the next day they go into a dutch oven with some stock
and red wine and mirepoix for a nice braise. Comes out fantastic, with an
extra layer of flavor from the smoker you won't get otherwise. Yet the
braising still yields tasty pan juices and disintegrated mirepoix to make a
great gravy.

BTW I do not use barbecue type seasonings for cooking the rib plates in the
smoker. I just go with salt, pepper, and gran garlic.

When done, cut yourself off a dinosaur bone and enjoy!

Somewhere I have a photoset of the process, I'll try to find a link if
you're interested.

MartyB

[hrbrick...@verizon.net]

On 3-Jan-2012, "Nunya Bidnits" <nunyab...@eternal-september.invalid>
wrote:

> Sqwertz <swe...@cluemail.compost> wrote:
> > On Mon, 02 Jan 2012 19:59:06 -0600, Gene wrote:

. . .

> stock pot. The resulting stock was excellent. But the same thing can be
> done
> in an oven, the point is just to roast the bones before they go in the
> stock, and it will amplify the flavor. In my opinion, beef back ribs are
> pretty darn nice soup bones, but not good for much else.
>
> MartyB

I've been roasting bones prior to making stock for a long time now. That
Milliard effect really makes a difference. I have not however, smoked the
bones first. I don't think I would like smoke in my stock, but ????.

[monroe, of course]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:

> I double cook the plate shortribs. First I do them in the smoker until they
> have a real nice bark and have rendered somewhat, about 8 hours at low temp
> 200-225F. At this point they will taste good but still be fatty. Then I
> chill them down and the next day they go into a dutch oven with some stock
> and red wine and mirepoix for a nice braise. Comes out fantastic, with an
> extra layer of flavor from the smoker you won't get otherwise. Yet the
> braising still yields tasty pan juices and disintegrated mirepoix to make a
> great gravy.
>
> BTW I do not use barbecue type seasonings for cooking the rib plates in the
> smoker. I just go with salt, pepper, and gran garlic.
>
> When done, cut yourself off a dinosaur bone and enjoy!
>
> Somewhere I have a photoset of the process, I'll try to find a link if
> you're interested.
>
> MartyB

I'm a gonna try that,I am. We parboil and parbake why not parsmoke?
KS,FGBP&GG is all I've EVER done to bee fribs.

monroe(lilies don't need gilding)

[Gene]

snip

>Ask your meat guys (but not a Walmart). Much of the markup of short
>ribs is trimming, cutting and packaging. They sell for $4.98/lb when
>sold that way. But if I ask them for the whole racks just as they get
>them, "packer cut", they're $2.59/lb.
>
>It's the same way with deli meat. Whole chubs of deli meat are pretty
>damn cheap (especially at wholesale). It's the cutting and packaging
>into smaller quantities on demand, and the merchandising that triples
>the price.
>
>I gave up on beef back ribs a long timer ago. I can't fit enough in
>my R2D2 smoker to make them worthwhile. And the prices are
>ridiculous.
>
>-sw

My meat guy at Angelo's cuts the damn bone off the short ribs before I
can get to him. I tried to assplain to him I wanted them uncut and
untrimmed but he no speak so good eanglish.

I can scope an entire beef shank at $2 a pound from time to time if I
get him before he cuts them all up.

[Gene]

snip

>You can thank 3-D X-ray machines and automatic laser guided meat
>cutters for the lack of meat on beef ribs nowadays. Rib roasts sell
>for $5-$25/lb, ribs $2-$3/lb. So it makes sense (financially) to get
>as much of that rib meat off the bones and onto the roast.
>
>-=sw

I have never seen beef ribs around here for under $4.75 a pound, that
is why I jumped at them for $1.88.

[Gene]

snip

>Plate ribs or shortribs (or whateverthafooch) catch my eye from time to
>time for their meat content but I'd just as soon have them braised as to
>bother smokin' them. They're still too feakin'expensive.
>Thanks to all holythings I have access to a real butcher. He sics a
>'Miguel Model 1 Primal Cuts Reducer Unit' on his beeves.
>
>monroe(but that adds cost too don;t it)

I got a butcher about 20 miles away but he is way expensive.

I do a marinade on shorts then smoke, then wrap, then place in a
cooler. Moist, light smoke, tender sweet meat.

[Gene]

snip

>I've said it before and I'll say it again:

>
>Short ribs are the best single piece of cow you can smoke.
>

>This weekends starting first:
>http://img846.imageshack.us/img846/2461/shortribssmoking.jpg
>http://img835.imageshack.us/img835/4030/wholeshortribspartialco.jpg
>http://img36.imageshack.us/img36/1990/shortribssmoked.jpg
>http://img829.imageshack.us/img829/6764/smokedshortribssliced.jpg
>
>-sw

Hard to argue with you on this, I love them too!

I don't really understand the sliced image. Why do that? Finger food
should remain finger food. Besides, I love chewing on that rib bone.

[Gene]

snip

In my opinion, beef back ribs are
>pretty darn nice soup bones, but not good for much else.
>
>MartyB
>

I tend to disagree. But to each their own.


I do like them as does my family. How are you smoking/grilling them?
Maybe it is technique?

[Gene]

On Wed, 4 Jan 2012 01:15:39 GMT, hrbrick...@verizon.net wrote:

>
>On 3-Jan-2012, "Nunya Bidnits" <nunyab...@eternal-september.invalid>
>wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>> > On Mon, 02 Jan 2012 19:59:06 -0600, Gene wrote:
>
>. . .
>
>> stock pot. The resulting stock was excellent. But the same thing can be
>> done
>> in an oven, the point is just to roast the bones before they go in the
>> stock, and it will amplify the flavor. In my opinion, beef back ribs are
>> pretty darn nice soup bones, but not good for much else.
>>
>> MartyB
>
>I've been roasting bones prior to making stock for a long time now. That
>Milliard effect really makes a difference. I have not however, smoked the
>bones first. I don't think I would like smoke in my stock, but ????.

Me too. Never smoked them prior to making a stock either but I think
it would depend lots on the amount of smoke, how long, and the type of
wood.

Just a guess.

I have to try it some time.

[Gene]

snip

>I double cook the plate shortribs. First I do them in the smoker until they
>have a real nice bark and have rendered somewhat, about 8 hours at low temp
>200-225F. At this point they will taste good but still be fatty. Then I
>chill them down and the next day they go into a dutch oven with some stock
>and red wine and mirepoix for a nice braise. Comes out fantastic, with an
>extra layer of flavor from the smoker you won't get otherwise. Yet the
>braising still yields tasty pan juices and disintegrated mirepoix to make a
>great gravy.
>
>BTW I do not use barbecue type seasonings for cooking the rib plates in the
>smoker. I just go with salt, pepper, and gran garlic.
>
>When done, cut yourself off a dinosaur bone and enjoy!
>
>Somewhere I have a photoset of the process, I'll try to find a link if
>you're interested.
>
>MartyB
>

I am. Always looking for another/better way.

[tutall]

On Jan 3, 11:32 am, Sqwertz <swe...@cluemail.compost> wrote:

> I've said it before and I'll say it again:
>
> Short ribs are the best single piece of cow you can smoke.
>

> This weekends starting <snip pix>
> -sw

That's food porn if I ever saw it.

[Nunya Bidnits]

hrbrick...@verizon.net wrote:
> On 3-Jan-2012, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>> On Mon, 02 Jan 2012 19:59:06 -0600, Gene wrote:
>
> . . .
>
>> stock pot. The resulting stock was excellent. But the same thing can
>> be done
>> in an oven, the point is just to roast the bones before they go in
>> the stock, and it will amplify the flavor. In my opinion, beef back
>> ribs are pretty darn nice soup bones, but not good for much else.
>>
>> MartyB
>
> I've been roasting bones prior to making stock for a long time now.
> That Milliard effect really makes a difference. I have not however,
> smoked the bones first. I don't think I would like smoke in my stock,
> but ????.

Well it wasn't cool smoke. We were cooking chicken so it was hot smoke,
around 350F. It's not like it sat in there all day like a brisket. There was
no smoke detectable in the finished stock, but rather it just melded in to
the overall flavor profile. I don't think I would want slow smoked bones in
my stock either.

MartyB

[Nunya Bidnits]

Gene <gene....@comcast.net> wrote:
> snip
> In my opinion, beef back ribs are
>> pretty darn nice soup bones, but not good for much else.
>>
>> MartyB
>>
>
> I tend to disagree. But to each their own.
>
>
> I do like them as does my family. How are you smoking/grilling them?
> Maybe it is technique?
>

No, it's the fact that there is damned little meat there for the price they
want for them.

MartyB

[hrbrick...@verizon.net]

On 8-Jan-2012, Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 04 Jan 2012 01:04:58 -0600, Gene wrote:
>
> > I have never seen beef ribs around here for under $4.75 a pound, that
> > is why I jumped at them for $1.88.
>

> Beef short ribs or beef back ribs (whole 7-rib slabs of mostly bones)
>
> $4.75 is a joke for beef back ribs.
>
> Of they're excuse is "Well, the demand for these is low". Well, duh.
>
> -sw


On 8-Jan-2012, Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 04 Jan 2012 01:04:58 -0600, Gene wrote:
>
> > I have never seen beef ribs around here for under $4.75 a pound, that
> > is why I jumped at them for $1.88.
>

> Beef short ribs or beef back ribs (whole 7-rib slabs of mostly bones)
>
> $4.75 is a joke for beef back ribs.
>
> Of they're excuse is "Well, the demand for these is low". Well, duh.
>
> -sw

Once upon a time I was getting some decent beef rib slabs for decent
money and I posted about some of them here and at a.b.f. Alas It has
been quite a long time since I saw any that I would carry home for
reasons that Sqwertz has noted here. It looks like the last decent
beef back ribs that I did was on 10/20/09 and they cost $1.27/lb at
the MacDill AFB commissary. They were the kind that you had to eat
with a Bib lest you drenched your shirt with grease. Sigh!!