Beef Plate Short Rib

[KJRsmoker]

Costco had these today. Never saw them before but I bought the biggest one they had. Now I have to figure out how to cook it.


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[GusRobin]

Trim the fat. Cook like ribs. I add rub, put in smoker at 225 for 3 hours. Spritz every half hour with mix of apple cider vinegar/ apple juice or any other liquid you like. After 3 hours remove. Take a sheet of peach butcher paper . I put in some Parkay, BBQ sauce and any other flavoring you desire. Put in ribs bone up on top of the parkay. Add the parkay, etc again on the bone side of the ribs. Wrap in the paper. Add another sheet of paper for a double wrap. Put in for about 1 hr 30 minutes. Remove wrap. Add sauce and put back on smoker unwrapped. Check the tenderness with a toothpick. If goes in like butter, just cook for a few minutes until the sauce sets, if not keep on and check every 10 minutes until tender. Have made many a beef rib this way and never had a bad one.

[Bill2112]

Never thought cooking instructions would be like poetry!
I just ate and now I'm  hungry again.

[KJRsmoker]

Trim the fat. Cook like ribs. I add rub, put in smoker at 225 for 3 hours. Spritz every half hour with mix of apple cider vinegar/ apple juice or any other liquid you like. After 3 hours remove. Take a sheet of peach butcher paper . I put in some Parkay, BBQ sauce and any other flavoring you desire. Put in ribs bone up on top of the parkay. Add the parkay, etc again on the bone side of the ribs. Wrap in the paper. Add another sheet of paper for a double wrap. Put in for about 1 hr 30 minutes. Remove wrap. Add sauce and put back on smoker unwrapped. Check the tenderness with a toothpick. If goes in like butter, just cook for a few minutes until the sauce sets, if not keep on and check every 10 minutes until tender. Have made many a beef rib this way and never had a bad one.

Your way sounds like it gets great results.  After doing some online research, I think I'm going to follow Malcolm Reed's method.  Salt, pepper, and garlic powder seasoning.  Smoke at 275F for 3 hours.  Foil with beef broth for another 3 hours.  Take off when IT is 204F.

[Ka Honu]

...Salt, pepper, and garlic powder seasoning.

I use a lot of other preps on specific beef cooks but you can never go wrong using only S,P, & G. Not fancy but I think it's a great way to take advantage of the fact that beef tastes good in its own right - without lots of additions.

Jus' sayin'...

[Cajunate]

Waiting to see how this is cooked and end result.

[sschorr]

I love Beef Short Ribs.  Lately, I've smoked them using SPOG, then at 275* for about 5 hours until done.  Done is probe tender, not any specific temp.  Here is a shot of a full rack, cut in half.  Two different rubs this time - Big Poppa's Money rub on one and Rodelle's Prime Rib rub I had leftover on the other.  Both came out great!  I think MR's method will certainly yield very tender ribs.

[KJRsmoker]

Here’s the ribs seasoned, with a fork for reference. And the ribs after 3 hours.




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[GusRobin]

Your way sounds like it gets great results.  After doing some online research, I think I'm going to follow Malcolm Reed's method.  Salt, pepper, and garlic powder seasoning.  Smoke at 275F for 3 hours.  Foil with beef broth for another 3 hours.  Take off when IT is 204F.

I have some coming this week from Porter Road. I will have to give this way a try.

[Big Dawg]

Those look great ! ! !

My favorite cook !





BD

[KJRsmoker]

They almost were too tender. But they were very tasty. Next time I won’t braise them as long.




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[smokeasaurus]

Love the clean bones, only wish I could've helped clean em

[Cajunate]

Those look fantastic! I don't think I've ever seen anything like that around here.

[Lines]

Too tender? Is that possible? Man, those look great!

[Walleyewacker]

Awesome looking ribs


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