Costco have bone-in beef ribs?

[TimG]

Subject says it all, looking to make some beef ribs on the smoker tomorrow.. Costco out here has much better prices than groceries stores, but I'm not sure they have bone-in beef ribs? If so, any idea how much (they won't tell me a price over the phone, hence not really bothering to call them).

[NASH]

Not here but that doesn't mean they won't have them out your way

[TimG]

Ok, when I track em down.. (which I think I have, but not at Costco which is fine). Temp and typical cook time?

[TimG]

Doing some reading.. should I be getting 'back ribs' or 'side / short' ribs for my low/slow Q?

[NASH]

Beef back ribs are epic and will cook in a reasonable amount of time. Short ribs can take 5 - 8 hrs to do them right.

Back ribs are awesome but not so much if the butcher strips 99% or the meat from them so pay attention to whether or not you're buying all bone or not

Last year when I was getting a lot of them @ Sobeys I honed in on technique that seemed to suit them best. Indirect, 250 - 275 F for 2.5 - 3 hrs (until tender). If there's not much meat on they'll cook faster, more meat = longer cook time. I tried dry-rubs and sauce etc but the way they seemed most delectable was with salt, pepper and garlic, no sauce. Served with sauce on the side, Q sauce was decent but I prefer something like a bourbon peppercorn reduction with them. Delicious either way really, a matter of preference, I think.

[TimG]

Picked up this bad boy for $4.50/lb.. which I thought was pretty good for out here (meat prices can be higher at times). Great local butcher shop near my office, going to be a frequent customer I believe.

[Jimmy]

Nice!

Did you try Costco?

[TimG]

Tried calling.. couldn't get through to the meat department, figured I'd support local instead.

[TimG]

So was thinking I'd like to do a barrel aged porter based dipping sauce. Might start with this as a base, reduce the molasses (don't want it too sweet), sub a bit of tomato paste for sauce, and play around with the amounts until it tastes good.

Ingredients
1 large yellow onion, chopped
1 tablespoon sea salt
2 tablespoons Chocolate Ancho Rub
1/4 cup blackstrap molasses
12 ounces barrel-aged stout or dark ale
1/4 cup malt or cider vinegar
1 can (15 ounces) tomato sauce, preferrably organic
1 ounce brewed espresso

[mr x]

I'd start slow with the salt.

Sent from Tapatalk 2, a prick of a company.

[TimG]

I like my fucking salt!

Ha, roger that.. the rub (going with salt/pepper/garlic powder as rec'd.. easy!) will have enough salt.

To be honest, for this sauce I don't measure salt. I'd make it.. salt a bit, taste.. and go from there.