Costco vs. Craft Butcher: The Beef Rib Showdown
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- Опубліковано 20 вер 2024
- In our latest epic showdown, we're pitting two amazing sets of beef ribs against each other: the sensational selections from Strachan Craft Butchers versus the national heavyweight, Costco! Which beef ribs will reign supreme in flavor and quality? Join us as we smoke these mouthwatering ribs for 8 hours on our colossal 130-gallon custom offset smoker. Using only cherry wood for that perfect smoky essence, we're keeping our seasonings simple to let the natural flavors of the beef ribs take center stage. Will the artisanal flair of Strachan Craft Butchers steal the spotlight from the convenience of Costco? Tune in to discover the ultimate beef ribs showdown! Don't forget to like, subscribe, and hit the notification bell for more delicious content featuring Strachan Craft Butchers, Costco, and irresistible beef ribs!
I often buy the Costco ribs. The size of each rack in the pack can vary so it is often worth digging around and looking for a pack with two the same size. I use a Masterbuild Electric Smoker. In the water bath I do a mix of apple cider vinegar, water and some herbs. It does a good job of collecting the drippings and I end up using some it for a sauce/gravy.
We never consume all the ribs in one go so I break them down and shred the meat for a chunky chilli.
I've looked on the Strachan website and they don't list ribs.
I’d prefer the Cosco I reckon. Looked incredible!
Iv now had both on a few different occasions. If I’m going for a show stopper then it’s the craft ribs. I would however say it’s really hard to eat a full rib due to how fatty they actually are.
If I’m sharing them out then it’s Costco for sure as each person can get a rib and it doesn’t break the bank.
So those "craft dinos": The muscle that butchers isolate with dinos is the one just below what you actually ate (the serratus ventralis) - based on shear force values of meat, it's the most tender on a cow and only spans ribs 6, 7, and 8 (which is why they have 3 bones). The muscle you took a bite from was the "lifter" or "cap" or "wedge." It's not nearly as marbled nor tender as the meat just below it - which is why if it's sold with that muscle, people trim it. That's also the reason you said the Costco ribs had more "fat content" is because you were eating two different muscles. The costco ones you ate the serratus ventralis and the craft ribs you ate the lifter meat.
@@barbecuefaq i did not know this. David @wilsonsbbq did try and explain this to me a bit. But clearly I haven’t picked up on it.
Thanks for the advice, I will get them trimmed further down next time. 👍
@@Fireandsmoke101 Cheers! It looked like good eats regardless. I just wanted to ensure you knew what the difference was in your taste test.
On those ribs it depends on how the Butcher does it. Sometimes it'll be there, other times it won't.
If it's there you'll see that lean muscle (lifter - lat muscle) with a grain going in the opposite direction on the top, then just below it is your fat and silverskin (the silver is spanx for muscle and lets those suckers slide past each other), and then you get that coveted Serratus muscle that's marbled and wicked tender.
I think you may be right. If you pick about a bit you will find 2 really good racks.
Dripping trays are the best. After my rest the oven tray was full of fat ❤
Looks a bit over to me? Not to criticize, just so we can learn for next time
I think the Costco ones are perfect for me, I do prefer the meat to just fall right off that bone. If anything the craft ones cold have been left on the smoker for another half hour to an hour. But this is how I serve them to my customers so they get the full experience of biting meat off a bone and acting like a cave man/woman.
@@Fireandsmoke101 thanks, and def nice looking overall. i inject the hell outta my meats, so it may just be that i'm used to a different look.
@@stephenlagana2090 iv thought about injecting more talo into a brisket before. But nothing more than an idea at this point.