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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-23-2020, 06:53 AM   #16
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN

I follow the Malcom Reed method, and I have to stick to it in a detailed way. When I deviate from it, the food doesn't turn out right. But when I stay on script... Oh My Goodness. Beef plate ribs cooked right are out of this world good.
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Old 02-23-2020, 10:06 AM   #17
is one Smokin' Farker
Join Date: 08-01-10
Location: Roseville, CA

My first try at beef ribs was a disaster. Gave up on them for a while, then my local store had some fresh ribs available that looked good, so I tried again. I used a simple S P rub and smoked at 275*, spritzing, till I liked the bark...about 3 hours. After that, I foiled and went another 2 hours before reaching very probe tender. They turned out awesome.
Recently, I tried another rack of the cryovaced beef ribs and following that same simple recipe, they turned out really good too. I don't know whether they were plate or chuck ribs. Good luck!
NorCal Smoker...MAK2, WSM 22, Primo XL, Stok 22" Kettle.
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Thanks from:--->
Old 02-26-2020, 08:55 AM   #18
Full Fledged Farker
Join Date: 02-17-18
Location: Perdido Beach Al
Name/Nickname : Sarth67

I may have to pay more attention to which cut I am getting. The ones I used are 5 short bones. They cook up pretty with great pullback. One batch was way too salty. I used my brisket rub in the same qunaities as I used for brisket. Second batch was just not real good. Probed perfectly tender. Sounds like I am getting the wrong ribs.
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Old 02-26-2020, 10:46 AM   #19
Got rid of the matchlight.
Join Date: 02-21-20
Location: Dallas, TX
Name/Nickname : SwineAndBovine

I use equal parts kosher salt and black pepper. Smoke on post oak at 275 until probe tender (around 6.5-7 hours for a 6 pound plate). I do not wrap.
ChudPit 24x48 offset, Weber Smokefire EX6
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