MMMM.. BRISKET..
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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 09-27-2020, 03:19 PM   #1
Rolling Egg
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Join Date: 08-05-11
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Default Plate ribs for dinner

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.
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Old 09-27-2020, 03:25 PM   #2
Mht150
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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.
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Old 09-27-2020, 04:09 PM   #3
AUswimKC
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Looking really good! (Those are chuck ribs. Plate ribs have three bones)

I also wrap just like a brisket
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Old 09-27-2020, 04:56 PM   #4
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Looking pretty good
Me, I dont wrap them unless holding them
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Old 09-27-2020, 05:08 PM   #5
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Very nice job...
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Old 09-27-2020, 06:02 PM   #6
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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.
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Old 09-27-2020, 08:43 PM   #7
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They look amazing!

Looks like a big crowd pleaser!

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Old 09-27-2020, 08:54 PM   #8
Rolling Egg
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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.
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Old 09-28-2020, 06:05 AM   #9
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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.
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Old 09-28-2020, 06:41 AM   #10
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Those look awesome
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Old 09-28-2020, 11:23 AM   #11
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Kinda odd you have a different flavor from those. Maybe it was from another (older) cow
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Old 09-28-2020, 12:44 PM   #12
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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!
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Old 09-28-2020, 01:06 PM   #13
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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.
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Old 09-28-2020, 02:06 PM   #14
Rolling Egg
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Quote:
Originally Posted by robertm View Post
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.
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