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BrianAZ last won the day on October 8 2017

BrianAZ had the most liked content!

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  • Location:
    The desert
  • Grill
    Pit Boss

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  1. BrianAZ

    Questions from a Newbie

    I just bought the smoke yesterday. Hope it gets here in time for the Memorial Day cooks. My second thermpro died again after 6 months.
  2. BrianAZ

    Beef Short Rips

    Sorry, but I have no clue what you are talking about. Chuck end just means the front of the animal, as opposed to the loin end. Chuck end short ribs are still from the short plate. The two basic rib types common in the US are short plate ribs, and back ribs. Short ribs are from the short plate, and back ribs are the ones attached to the ribeye section, and are obtained by separating the ribeye from the bones (like when you remove the ribs from a standing rib roast - prime rib). Short plate ribs have meat on top, and back ribs have the meat between the bones. So so what I said was correct. Get short plate ribs from the chuck (front) of the animal. The further back you go, towards the loin on the plate the less meat there is on top of the bones. Usually by the 5th rib back you are paying for more bone than meat. Look ok at the image below. The plate is highlighted in blue. The front of the carcass is referred to the chuck end by butchers, when each sub primal is broken down so they know which end is forward facing, versus reward.
  3. BrianAZ

    Beef Short Rips

    Tell him you want chuck end short plate ribs. Only the first four ribs from the chuck end are worth it. They loose too much meat after that.
  4. BrianAZ

    When to add wood/food for smoking

    Agreed with the above. Its not intuitive, but I’ve learned that too much wood is worse than not enough. Also, the food absorb sea less smoke as it warms. By the time it reaches north of 140, it really doesn’t take on much smoke. So basically, add only enough wood to give off smoke until that point.
  5. BrianAZ

    Tri-tip Help and Suggestions

    Some good advice in this thread.
  6. BrianAZ

    Smoked prime rib

    Just before the sear
  7. BrianAZ

    Smoked prime rib

    For whatever reason, I can’t add photos to the original, but can add them as a reply.
  8. Picked up a massive sub primal for a prime rib feast to honor my brother and his family while they were in town. Cut 14 lbs of it to cook as a roast and cut the rest into steaks. Cooked it to med rare, seared, and served with mushrooms and au jus. It was amazing. Doesn’t see that I can upload a picture or even use a link to one..
  9. BrianAZ


    I dont buy the pre-cut meats at Costco, which is the ones they mechanically tenderize. I stick with the subprimals and cut them up myself. Just picked up a double back of beef back ribs, and a 14lb rib subprimal. It sounds like the RD near you is better than mine. The ones in my area are notorious for poor quality. I don’t know anyone who buys from them.
  10. BrianAZ


    Our local restaurant depot pretty much allows anyone. From what I saw, their meat was not even as good as what I get at Costco.
  11. BrianAZ

    I am sold on reverse sear

    Our family greatly prefers the smoke flavor on steaks, which is why reverse sear is pretty much the only method I use. I had hoped sous vide vide would be comparable, but it tastes fairly bland compared to a steak smoked over some pecan.
  12. BrianAZ

    What causes dry ribs?

    Lack of fat, too high of heat overcooking undercooking (so fat didn’t render) Lack of humidity in your cooker sounds like #1 may have been your problem.
  13. BrianAZ

    Like brisket on a stick

    Costco. These are are just chuck end short plate ribs. I cant find them regularly. It seems to be a periodic thing at Costco.
  14. BrianAZ

    Like brisket on a stick

    Don’t worry. I’ve still got the second rack that will be eaten traditionally tomorrow night.