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T.G · 04-09-2013, 02:53 PM

I hear you Brad, normally I won't buy beef ribs that have the meat cut off the top and/or meat gouged out from between the bones. These came as two butchers paper wrapped packs in the frozen markdown bin. I could feel through the paper to tell that they were already separated, which was no big deal, but because they were already frozen, I couldn't tell they were all shiners. Oh well, at $1.50/lb for these which normally go for close to $4/lb, it wasn't a bad deal, but certainly not a great deal when I compare it to the cuts I typically get from the university at their processing facility (corn finished, not-free range, non-organic beef though).

I was actually thinking about throwing the bones in the pressure cooker for stock, but decided against it, figuring that all the smoke would be extracted too, so I'd end up with 4-5 quarts of briquette flavored stock.

04-09-2013, 02:53 PM	#3781
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: What's in your smoker? I hear you Brad, normally I won't buy beef ribs that have the meat cut off the top and/or meat gouged out from between the bones. These came as two butchers paper wrapped packs in the frozen markdown bin. I could feel through the paper to tell that they were already separated, which was no big deal, but because they were already frozen, I couldn't tell they were all shiners. Oh well, at $1.50/lb for these which normally go for close to $4/lb, it wasn't a bad deal, but certainly not a great deal when I compare it to the cuts I typically get from the university at their processing facility (corn finished, not-free range, non-organic beef though). I was actually thinking about throwing the bones in the pressure cooker for stock, but decided against it, figuring that all the smoke would be extracted too, so I'd end up with 4-5 quarts of briquette flavored stock.