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Chef Sam’s Secrets

Chef Sam Marvin shares how he prepares his ribs to get that fall off the bone goodness. It will be sure to rouse a meat lover’s senses.

For fall off the bone goodness ribs, we always cross cross-mark and score on the back side (bone end) of the ribs. Then time, patience and temperature are the keys to success.

 

TIME: First braise them slowly in water, with onions and orange.  You can add your favorite aromatics, even a touch of bbq sauce.

 

PATIENCE: When the ribs are tender and meat begins to pull away from the bone, remove from liquid and chill.

 

TEMPERATURE: Heat your grill and sprinkle with Santa Maria BBQ rub and caramelize on the grill. Don’t forget the crispy bits on the ends are full of flavor.

 

 

 

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut