Originally Posted by Southstar Jeff
I love the plate / short ribs from RD. I think you'll like them better cooked a little hotter. (275-300). The fat renders a little better. Biggest mistake I made when first doing these was under cooking them. They should probe VERY tender when done.
Yeah i agree. I was shooting for 275* to 300*, but it was in the 20* outside and just wasn't working. They did probe fairly easy, but some of the meat on top is pretty lean.