I’m about 4 hours into a plate rib cook. They’ve been cruising at 250 over pecan and are looking really good. You guys foil at any point? I’ve been hitting them with a little spritz and that’s it.
They turned out great as far as tenderness goes but I was underwhelmed on flavor. I’m not sure if it was because I had smelled them cooking all day or what. They seemed to have a real strong cowy (if that’s a word) taste against the bone. These came from a local farmer that I had purchased a half beef from. Dunno. I can tell you I had much rather have a brisket or a smoked chuckie.
If they came from a local farm it's likely that it was a fully grass fed cow, and that really gives a very "earthy" flavor in the meat. It's not unpleasant but it can sometimes taste just a bit off compared to a commodity beef product.