Plate ribs for dinner

Rolling Egg · Sep 27, 2020

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.

Mht150 · Sep 27, 2020

Looking good. I do when they hit 165ish. A little liquid in there and go till probe tender. Someday I will try the no wrap.

AUswimKC · Sep 27, 2020

Looking really good! (Those are chuck ribs. Plate ribs have three bones)

I also wrap just like a brisket

Titch · Sep 27, 2020

Looking pretty good
Me, I dont wrap them unless holding them

hurricanedavid · Sep 27, 2020

Very nice job...

keeperofsecrets · Sep 27, 2020

I generally do the 3-2-1 method used on pork ribs. Paper to wrap. The little bit of braising that comes with wrapping is worth it.

Marquez · Sep 27, 2020

They look amazing!

Looks like a big crowd pleaser!

:-D

Rolling Egg · Sep 27, 2020

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.

HouseDoc · Sep 28, 2020

I season mine with heavy coat of SPGO, wrap in butcher paper at 160. Yours look very good. My wife likes the ribs over brisket. Give it another try.

Shiz-Nit · Sep 28, 2020

Those look awesome

jzadski · Sep 28, 2020

Kinda odd you have a different flavor from those. Maybe it was from another (older) cow

robertm · Sep 28, 2020

Was the cow grain finished or grass all it's life? Have you tried any other meat from the cow yet?

They certainly look amazing!

SmoothBoarBBQ · Sep 28, 2020

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.

Rolling Egg · Sep 28, 2020

robertm said:
Was the cow grain finished or grass all it's life? Have you tried any other meat from the cow yet?

They certainly look amazing!

It was a mostly grass feed beef. He does what he calls a light grain finish. Not sure what that means. I’m assuming no more than a week grain diet.

The other beef is amazing. Ground beef has a very good flavor and is noticeably different in every dish we make using it.

Plate ribs for dinner

Rolling Egg

Knows what a fatty is.

Attachments

Mht150

Knows what a fatty is.

AUswimKC

Knows what a fatty is.

Titch

somebody shut me the fark up.

hurricanedavid

is one Smokin' Farker

keeperofsecrets

Full Fledged Farker

Marquez

Full Fledged Farker

Rolling Egg

Knows what a fatty is.

Attachments

HouseDoc

Full Fledged Farker

Shiz-Nit

Babbling Farker

jzadski

Babbling Farker

robertm

is one Smokin' Farker

SmoothBoarBBQ

is Blowin Smoke!

Rolling Egg

Knows what a fatty is.

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