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"Phubar's Happy Phriday Pharkers,What's Smoking This Weekend?"

Help!

There was some miscommunication on how many packs of ribs to take out. There are 10-11 two bone ribs

I’ve only done one rack of beeph ribs once and I think they were plate ribs.

Can anyone confirm by this pic if these are chuck ribs? Could even be a combination of both. 6-8 hours?
I still plan to put all of them on the primo, 6 thicker ones on the bottom, and 5 thinner racks on the top.

IMG_8953.jpegIMG_8954.jpeg
 
bowhnter said:
Help!

There was some miscommunication on how many packs of ribs to take out. There are 10-11 two bone ribs

I’ve only done one rack of beeph ribs once and I think they were plate ribs.

Can anyone confirm by this pic if these are chuck ribs? Could even be a combination of both. 6-8 hours?
I still plan to put all of them on the primo, 6 thicker ones on the bottom, and 5 thinner racks on the top.

View attachment 242559View attachment 242560
Click to expand...
I can't see the bones so I'm not sure what you have there.
 
Mike, I'm still not totally sure what you have there. And I'm also not sure what terminology is used in your neck of the woods. There's a lot of confusion about the various cuts of beef rib and regional differences of terms makes it worse.

I call the ribs that come off the prime rib roast area on the back of the steer near the backbone the back ribs. These tend to be curved with meat in between the bones and cook pretty fast.

I call the ribs that come off the steer closest to the ground (off the steer's chest) either plate short ribs (these are the 6th to 10th dino ribs everybody loves with lots of meat on top of big bones (three or four, three is best; these are rarely available at the grocery store; you have to ask the butcher for them) or chuck short ribs (these are the shorter 1st to 5th ribs closer to the brisket and still really good).

Using my terminology I think you have some plate short ribs and some chuck short ribs. If I'm right, they both like a low and slow approach that can take up to 10 hours.

Someone with more knowledge is welcome to straighten me out here.
 
bowhnter said:
Thanks, Bill. That’s what I think, a combination of plate and chuck short ribs.
We sure didn’t plan on this many, but they’re thawed and going on in the morning.
Click to expand...

I’m with Bill and you on a combo of the two cuts. Most of my experience is with three bone plates, and have seen some pretty big swings in total cook time. The last Primo batch I fired up in the early fall with outside temps in the 80s and grate temp 275ish ran about five and a half hours. I’d expect the two boners to be done proportionally quicker at that same temp, but who the fark knows sometimes. IMHO, better to start early and hold them for an extended amount of time than hearing the dreaded “when are they going to be done” nonstop chirping. FWIW, I think the fat renders better at 275 and the extended hold produces a better finished texture. Good luck and looking forward to seeing the results.
 
Last edited:
Probably not smoking anything, but I had one of the weathered warrior Webers fired up and cooked burger for me and the Mrs. tonight. They turned out pretty well.
I had a really rough Friday so there was a wee glass of J. Henry & Sons straight Wisconsin bourbon as an appetizer.
 
Hung a rack of baby backs and a whole chicken on the WSM 18 last night.
In honor of my Mom I will do a rump roast and gravy in the oven with mashed potatoes, English peas and homemade rolls. My favorite Sunday lunch of all time! You could smell the roast as soon as we got out of the car after church.
 
Al Czervik said:
Looks like you killed em, Mike… Were you and the crew happy with the results?
Click to expand...
I had to keep playing jnga and rotating the racks when they were getting done anywhere between 5.5 to finally 9.5 hours.
We were all pretty happy with the tenderness, but my wife didn't really care for the chuck portion. But she is not a big chuck fan to begin with.
I personally think I needed more rub, which was S&P overnight, and Killer Hog TX brisket Rub added in the morning.

We have a lot of lephtovers! Today she will get a loaded baked potato and I will make sure to use the Plate rib meat for her to see if that is better.
 
Phinally broke the 2+ week cooking phast.

Breakphast was cooked in the camper.
Ham and cheese omelets, hash browns and Anglish Muffins.
Supper was phresh shrimps, triple tail and roasted taters on the Q1200.

20250511_190724.jpg

20250511_190751.jpg

20250511_190709.jpg

I really wanted to put some smoke on the phish, but didn't want to trust the pellets that have been riding around in the poopette for 10 days of rain and humidity.

Shrimps got a foil boat with butter and Meat Church Holy Voodoo, taters got olive oil and MC Blanco.
Triple tail also got the Voodoo.

Wiphey said it was the best meal we've had in Phlorida.

I'm not sure opf that...
 
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