Hickory smoked beef ribs

Description

Hickory Smoked Beef Ribs

Indulge in a carnivorous feast like no other with our Hickory Smoked Beef Ribs, where every bite is a journey into smoky euphoria. Choose from a trio of tantalizing options, each masterfully smoked to perfection:

1. Angus Beef Short Ribs: Experience opulent tenderness as the bold aroma of hickory merges with the rich, beefy essence. These premium Angus beef short ribs feature smaller bones and a generous amount of succulent meat, creating a symphony of flavors that dance on your palate.

2. Traditional Three-Bone Ribs: Embrace the classic charm of our traditional three-bone cuts, a nostalgic tribute to timeless satisfaction. Let the bold hickory smoke intermingle with the hearty beef flavors, creating a harmonious symphony of tastes that conjure memories of fireside feasts.

3. Beef Back Ribs: Succumb to the irresistible allure of beef back ribs, where hickory smoke weaves its magic around the tender meat. While these ribs have long, large bones and less meat, the exquisite meat between the bones boasts the tantalizing flavors of ribeye, offering a unique and delectable indulgence.

Please contact us prior to placing your order to confirm availability and note that prices may vary based on weight.

Reheat instructions:

Oven:

1. Thawing: If your smoked beef ribs are frozen, thaw them in the refrigerator overnight. This gradual thawing helps retain moisture and prevents the ribs from drying out.
2. Preheat Oven: Preheat your oven to 250°F (120°C) to avoid overheating and drying out the ribs.
3. Wrap in Foil: Wrap the ribs tightly in aluminum foil. This will help retain moisture during reheating.
4. Reheat Slowly: Place the wrapped ribs on a baking sheet and into the preheated oven. Reheat for about 20-30 minutes, or until the internal temperature reaches around 135°F (57°C).
5. Check Moisture: If you have a small oven-safe dish, you can also place a small amount of liquid (such as beef broth or apple juice) in the dish and cover the ribs with foil. This will create steam and help keep the ribs moist.
6. Rest and Serve: Once heated through, remove the ribs from the oven and let them rest for a few minutes before unwrapping. This resting period allows the juices to redistribute, ensuring tender and succulent meat.

Sous Vide:

1. Thawing: If your smoked beef ribs are frozen, thaw them in the refrigerator overnight.
2. Sous Vide Setup: Fill a sous vide container or a large pot with water. Attach a sous vide precision cooker and set the temperature to 135°F (57°C) for medium-rare to medium doneness.
3. Sous Vide Cooking: Submerge the vacuum-sealed smoked beef ribs in the preheated water bath. Make sure the bag is fully submerged, and use a clip to secure it to the side of the container to prevent floating. Cook the ribs for about 1 to 1.5 hours. The goal is to gently warm the ribs without further cooking.
4. Rest and Serve: After the sous vide cooking time is up, carefully remove the bag from the water bath. Open the bag and transfer the ribs to a plate.
5. Serve: Allow the ribs to rest for a few minutes before serving. This resting period allows the juices to redistribute, ensuring a juicy and flavorful result.