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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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09-27-2020, 03:19 PM | #1 |
Knows what a fatty is.
Join Date: 08-05-11
Location: Alabama
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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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09-27-2020, 03:25 PM | #2 |
Knows what a fatty is.
Join Date: 02-16-20
Location: Manchester NH
Name/Nickname : David
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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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09-27-2020, 04:09 PM | #3 |
On the road to being a farker
Join Date: 08-15-19
Location: Roswell, GA
Name/Nickname : 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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09-27-2020, 04:56 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looking pretty good
Me, I dont wrap them unless holding them
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09-27-2020, 05:08 PM | #5 |
is one Smokin' Farker
Join Date: 04-26-16
Location: Florida
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Very nice job...
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09-27-2020, 06:02 PM | #6 |
Full Fledged Farker
Join Date: 05-14-16
Location: monroe, ga
Name/Nickname : ringo
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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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09-27-2020, 08:43 PM | #7 |
Full Fledged Farker
Join Date: 05-10-09
Location: Littleton CO
Name/Nickname : Marquez
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They look amazing!
Looks like a big crowd pleaser!
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09-27-2020, 08:54 PM | #8 |
Knows what a fatty is.
Join Date: 08-05-11
Location: Alabama
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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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09-28-2020, 06:05 AM | #9 |
Full Fledged Farker
Join Date: 06-01-16
Location: Birmingham AL
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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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09-28-2020, 06:41 AM | #10 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Those look awesome
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09-28-2020, 11:23 AM | #11 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Kinda odd you have a different flavor from those. Maybe it was from another (older) cow
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09-28-2020, 12:44 PM | #12 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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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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09-28-2020, 01:06 PM | #13 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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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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09-28-2020, 02:06 PM | #14 | |
Knows what a fatty is.
Join Date: 08-05-11
Location: Alabama
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Quote:
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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