October is upon us, and as the temperatures start to dip ever so slightly, we find ourselves busier than ever.
The past month has been a blessing with some much-needed rain. Our pastures have been recovering beautifully, thanks to the generosity of Mother Nature. This moisture is allowing us to extend our grazing season, ensuring that our cattle have access to fresh, nutritious forage for a longer duration.
As we transition into fall, our attention turns to winter preparations. We've been busy arranging for hay supplies, which will serve as a crucial source of nutrition for our herd during the colder months. Additionally, we're getting our ryegrass seed and fertilizer ready for the upcoming winter grazing season. It's all about ensuring our cattle have the best possible care throughout the year.
One of the most significant events on our calendar this month is the weaning of our spring calves. This process requires careful planning and consideration. Separating the calves from their mothers is a natural step in their growth and development, and it allows us to better manage their nutrition and health.
Alongside weaning, we're also committed to the health and well-being of our entire herd. That's why October is a month filled with vaccinations, deworming, and pregnancy checking for our mama cows. These measures are essential to maintain the health and vitality of our cattle and ensure a successful calving season in the spring.
October might be hectic, but it's also a time when we're always looking ahead. Our team is busy strategizing and planning for the months and years to come. Whether it's optimizing grazing rotations, improving infrastructure, or exploring sustainable practices, we're committed to continually enhancing our ranching operations.
As we bid farewell to summer and embrace the changing seasons, we want to express our gratitude for your continued support. Gonsoulin Land and Cattle is not just a business; it's a way of life, and we're honored to share it with you. If you ever want to visit the ranch and see these operations firsthand, please don't hesitate to reach out. We're always delighted to welcome fellow cattle enthusiasts.
Thank you for being a part of our ranching family. Here's to a productive and prosperous October!
All the best,
Dr. Shannon Gonsoulin, DVM
Our website has been completely redesigned with you in mind. Here's some things to check out:
1. Free local delivery (within a 35 mile radius) when you spend $125 on our grassfed beef
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GLC In the News
Check us out in the September edition of Acadiana Lifestyle:
Weekly Specials: Plan ahead!
Quantities are limited so don't wait! When ordering online, discount will be applied automatically to your cart at checkout.
Ground Beef - 25% off
Chuck Roast - 25% off
New York Strip - 25% off
Beef Ribs - 25% off
October 30 - November 4
Chuck Steak - 25% off
Smoked Beef Ribs
Beef short ribs are such a sought-after cut of meat because when cooked properly, the tender meat just melts like butter, but this cut can be confusing because there are different types of short ribs.
In addition to being cut from the belly, short ribs can be cut from the side of the rib primal, which includes ribs six through 10. Or, they can be cut from the chuck primal, which includes ribs two through five.
This recipe is for English cut short ribs, which means the short ribs are cut into individual bones that are usually cut in half, so they are about three inches long. The large rectangle of beef rests on top of the bones.
There are also Flanken cut short ribs. They come from the same ribs, but the rack of 3-4 bones is cut into 1/4-inch strips
Beef Short Ribs
BBQ Rub: a nice balance of salt, sweetness and texture
Apple Cider Vinegar: To help add moisture and build a nice bark throughout the cook, spritz the ribs with apple cider vinegar, beef broth or even beer.
These beef short ribs can be cooked on any type of smoker or grill over indirect heat. Heat your cooker to 275F degrees and consider using hickory and cherry woods. They pair magically with beef.
If you only have a gas grill, turn one burner on and leave the other burners off. Add smoke flavor by using a foil pouch with wood chips.
- Start by removing the silverskin from the tops of the meat. Use a sharp knife to work your way under the white layer. Then, slide your knife, trying not to cut too deep into the meat.
- Rub your seasoning all over the short ribs, focusing on the meat side. Let them rest on the counter at room temperature for 1-2 hours to absorb the flavors. You can also rub them overnight and brine them in the refrigerator for even more flavor. PRO TIP: Usually, English cut short ribs have been neatly trimmed by the butcher, but if your ribs have a thin layer of silver skin or a fat cap on the top of the meat, use a sharp knife to remove it.
- Place the ribs on your smoker with the bones down over indirect heat. Smoke the ribs for about 4 hours, spritzing every 30 minutes with apple cider vinegar or beef stock, until the internal temperature reaches 205F degrees. PRO TIP: When you insert your instant read thermometer into the meat, it should glide in easily with little to no resistance. That internal temp is really important. If you pull them from the smoker too early, they won’t be quite as succulent.
- Remove the ribs from the smoker and let them rest for 20-30 minutes. You can cover them loosely with aluminum foil to keep them warm.
- Personally, I like my smoked beef ribs with just a dry rub, but you can also brush them with BBQ sauce during the last 30 minutes of the cooking process or smoke them and serve barbecue sauce on the side.