13/01/2025
Happy National Smoked Meat Day! Was thinking of what to post for such a special day, and I thought I’d share a story about smoked beef ribs. We don’t currently have them on our catering or a la carte menus - no particular reason up til now other than we just haven’t decided to do so yet. But after having a good one in Texas recently (yes, one - you’ll understand why in just a minute), that sabbatical might last a little longer. After being told by many that Louie Mueller’s in Taylor was the place to go for the best smoked beef ribs around, I gave it a shot. And yes, IT was delicious with a gorgeously rich flavor, but just look at that monster. Truth be told, I’m not embarrassed to say I got four meals out of that thing. Look at the second picture showing the fully finished bone next to an equally cleaned pork baby-back rib, and you understand why the usual reply from servers at Mueller’s when a couple steps up and asks for two of them is “Uh, you might want to rethink that choice.” Funny thing is they’re apparently not a very profitable item for restaurants, even though they cost the diner an arm and a leg. When I told a pitmaster friend of mine whose opinion I value greatly about my choice, he told me “Hard to believe beef ribs are a losing proposition for restaurants. They are just to be sexy and get people in the door. Pay about $50-65 per 3 rib rack raw. Then trim, season, babysit for 10 hrs, spritz, then slice. Lose money.” LOL Incredible. Think about that the next time you go to your favorite BBQ haunt and order one of these while you grit your teeth at what you just paid for it. It’s an experience worth having for a smoked meat lover. Just be ready with a doggy bag.
