14 May 2008

Behold the mystery meat!



So I had a frozen 2lb pack of what were labelled "St. Louis Style Ribs" in the freezer. To a BBQ fiend, St. Louis style ribs mean only one thing, a rack of pork spare ribs trimmed substantially into a much more palatable rack of ribs. I unthawed these and unfolded (yes, unfolded!) them into some very thin racks of "mini ribs". Rather confusing! Nonetheless I smoked them for 3 hours, followed with an hour in the oven in some liquid, covered with foil. When they came out, the meat had shrunk an enormous amount, as you can see above. After posting the items on a grilling forum, I was informed that what I most likely had was beef short ribs, trimmed Korean style.

Still, it was good. Shown with a cherry mead (the acid of the Montmorency cherries and the overall sweetness of the mead pair wonderfully with rich, fatty meats like ribs) and a bottle of LC's hot BBQ sauce. The beans are plain old canned beans with some BBQ sauce, smoked with the ribs and finished up in the oven. Strange stuff though...likely a labelling mishap with the meat packing company.

8 comments:

chrisbeggs said...

still looks -

chrisbeggs said...

good...

geez, leaving a comment on your blog is more of a pain then logging on to my bank account

derek van neufeld said...

do you have a st. crispin's blog or anything? more importantly... does st crispin's have something for DEREK?

The Irascible Neufonzola said...

The St. Crispin's blog is in something close to disrepair, yes, but its still there:

http://stcrispins.blogspot.com/

And, if you want to drop by sometime, I've got the stock! Not a whole lot of great malt based stuff right now, but some serviceable brews.

The Unabashed Blogger said...

Hmm...that's funny, "Mystery meat" had such a different definition when I was in school...

Percussivity said...

They could be binturong ribs and it wouldn't change the fact that it looks extremely tasty!

The Irascible Neufonzola said...

"It's binturong. Soylent Green is made out of binturongs. They're making our food out of binturongs. Next thing they'll be breeding binturongs like cattle for food. You've gotta tell them. You've gotta tell them!"

Percussivity said...

If soylent green came like that on juicy little ribs it would have been more of a givaway. "Heeeey these ribs don't look like they were made from plankton??"