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Shark Tank Ribs BBQ – Bubba's Boneless Ribs


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Featured on Shark Tank, December 6, 2013.

Bubba did a deal with Daymond John to bring his patent for succulent boneless ribs to the masses. 

Shut up and take my money!

Buy here:

http://bubbasbonelessribs.com/collections/all

Rib Steak? http://bubbasbonelessribs.com/pages/what-is-a-rib-steak

If you are looking for fall-off-the bone tender then look no further than the patented “DeBoned Baby Back Rib Steak.®” 

Our revolutionary cooking process starts with an actual slab of ribs, first marinated and dry rubbed, then slow smoked with apple wood giving the meat a perfect pink smoke ring and incredibly delicious flavor. The bones are then removed from the slab and it is cut in half producing a fully-cooked, succulent, moist and tender juicy RIB STEAK that you can enjoy with a fork and a knife. 

No mess! No fuss! 

Rib Steak 

Facebook: https://www.facebook.com/bubbasqdining 

Twitter: https://twitter.com/Bubbasq60 

I found the patents:

That's awesome. I've never heard of meat patents before!

I already gave him my money! Mmmm tasty....

The exact reason for the meat separating from the hone during the wrapped/cooking stage is not precisely known. Without being bound to any particular theory, locating the slab of rib meat within a moisture loss preventive environment protects the slab of rib meat within a cooking environment that maintains a high level of moisture level within the meat itself. This high level of moisture serves two purposes: first, retaining the moisture maintains the slab of rib meat's juiciness and tenderness, which prevents it from becoming dry and difficult to consume; second, the high level of moisture also acts as a solution to break down the natural attachments between the muscle (meat) and the bone. It is this breaking down of the bonds between the meat and bone that allows the bone to be removed from the slab of rib meat with little to no resistance and therefore leaves the slab of rib meat substantially intact.

It's really about chemistry and science -- see Rob's description below.

Hi Rohit, I can share that the exact reason is known.  As a chef you learn that temperature over time is key.  If you want muscle meats to fall off their bones then you need to gelatinize the ligament and tendons, which happens only in a narrow temperature range that is reached SLOWLY.  Hence the longer cooking times indicated in the patent.  Depending upon meat product the temperature range is 180 to 190 degrees and one should take at least an hour to reach that temperature in the meat product, and longer cooking times are generally applied.

Much kitchen art is really science that is easily understood and fairly well-known today (in professional kitchens anyway).  A couple of good reads for the layperson (if you're inclined to learning more about the science and craft behind the mysteries of food preparation) are:

What Einstein Told His Cook, by Robert Wolke

http://amzn.to/1d3r6uK

and

On Food and Cooking, by Harold McGee

http://amzn.to/1hGmfVZ

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This is fascinating and wonderful. Thank you for the explanation, Rob.

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