Czarbecue
Babbling Farker
I’ve never had both at the same time and the length of time between them always made the memory fuzzy. Well, say no more.
Last weekend I saw some thick ass short ribs at the Chinese market so I pounced on it, stiff arming a grandma or two at the butcher line. The plan was to do a Sunday morning smoke with and plate it with some grits and corn. Wife had different plans so I let it wet age a bit.
Next weekend I’ll be in NYC so I wanted one last smoke before summer (August) is over so I went to the local butcher shop and asked if they had any plate ribs. They did! It was frozen but I took it anyway. I also fondled Davy Crockett and Daniel Boone while I was there. No irrational thoughts came up so I walked away with just the plate ribs.
Short ribs were $3.99/lb; $8.99/lb for the plate. You’re looking at 3 pounds and 5 pounds here.
Dusted with Q-Salt and Memphis dry rub for some color.
The 6” stem Tel-Trus are AMAZING. Never understood the hype but now I’m a believer. Temps matched the digital and analog therms I had in the cooker. The lower left stem shows the temp right above the ribs, so it’s understandably lower. Pics of the ribs at 2 hours.
Last weekend I saw some thick ass short ribs at the Chinese market so I pounced on it, stiff arming a grandma or two at the butcher line. The plan was to do a Sunday morning smoke with and plate it with some grits and corn. Wife had different plans so I let it wet age a bit.
Next weekend I’ll be in NYC so I wanted one last smoke before summer (August) is over so I went to the local butcher shop and asked if they had any plate ribs. They did! It was frozen but I took it anyway. I also fondled Davy Crockett and Daniel Boone while I was there. No irrational thoughts came up so I walked away with just the plate ribs.
Short ribs were $3.99/lb; $8.99/lb for the plate. You’re looking at 3 pounds and 5 pounds here.
Dusted with Q-Salt and Memphis dry rub for some color.
The 6” stem Tel-Trus are AMAZING. Never understood the hype but now I’m a believer. Temps matched the digital and analog therms I had in the cooker. The lower left stem shows the temp right above the ribs, so it’s understandably lower. Pics of the ribs at 2 hours.