A long time ago (yesterday) in a galaxy far, far away (eastern Washington), we had friends and family over for a get together. I'd picked up a two pack of beef plate ribs a while back from Costco and stashed them away in the upright for just such an occasion. After a three day thaw in the fridge, it was all systems go at 0-dark-hundred to get the cooking started.
Started with some fresh RO...
Out of the cryo...
Trimmed off the silver skin and excess fat...
Rubbed up...
On to the oval with red oak for smoke running at 275ish...
About two hours in...
About four hours in...
To my surprise, they were done in about five and a half hours. As our guests weren't coming over until much later, I ended up holding them for more than four hours wrapped in butcher paper and towels in a cooler. When it came time to slice and serve, I was only able to get the following chitty picture that doesn't really do them justice...
While the extended hold wasn't intentional, it worked out fine. They were a huge hit with the crowd and easily the best ones I've ever done. The bark was spot on, the fat was completely rendered yet the meat was still moist and everyone said they tasted great. When it was all said and done, here's all that was left when it came time to clean up...
Thanks as always for tuning in...
Started with some fresh RO...
Out of the cryo...
Trimmed off the silver skin and excess fat...
Rubbed up...
On to the oval with red oak for smoke running at 275ish...
About two hours in...
About four hours in...
To my surprise, they were done in about five and a half hours. As our guests weren't coming over until much later, I ended up holding them for more than four hours wrapped in butcher paper and towels in a cooler. When it came time to slice and serve, I was only able to get the following chitty picture that doesn't really do them justice...
While the extended hold wasn't intentional, it worked out fine. They were a huge hit with the crowd and easily the best ones I've ever done. The bark was spot on, the fat was completely rendered yet the meat was still moist and everyone said they tasted great. When it was all said and done, here's all that was left when it came time to clean up...
Thanks as always for tuning in...