One for the low and slow crew. A rack of plate short ribs for the all-day main and a whole side of wild White King salmon for the hot-smoked showpiece. Fire the smoker once and feed the whole family.
1 Plate Short Ribs (3-bone rack)
1 Wild Alaskan White King Salmon Filet, whole side (2-4 lb)
Keep everything frozen until the day before, then thaw in the refrigerator.
How to cook
Built for the smoker, pellet or stick burner:
Plate Short Ribs: smoke the rack whole. Season it with salt and pepper, set it meat side up at 285F, and leave it unwrapped. Plan on eight hours or more and go by feel: it is done when a probe pushes in like soft butter, about 203F between the bones. Rest the rack at least 30 minutes, then cut it into three ribs.
White King Salmon side: the fast half. Salt it, pat it dry, and smoke it skin side down at 225F to 130F internal, about 45 minutes to an hour. Throw it on while the ribs rest and serve both together for the ultimate crowd-pleaser.
On a charcoal grill, use a waterpan or heat diffuser for low and slow cooking, add wood chunks, and hold the same temperatures.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
