Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on April 04, 2018, 05:11:33 PM
-
Last week when I was at Sam’s Club I bought a 2 pack of plate ribs. Normally Sam’s will cut these into short ribs.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-8j67RT9/0/bc0f3201/L/BeefRibs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-8j67RT9/A)
Yesterday I removed the excess fat and silver skin and dry brined them with kosher salt. Just look at that marbling! After
trimming it was still almost 4 pounds.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-j3hVW9Q/0/8de41e3b/L/PlateRibs4418-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-j3hVW9Q/A)
I am using the Weber kettle with the SnS and DnG. I am trying Kingsford Long Burning for the first time. I picked up a couple of
11-pound bags at Home Depot the other day. I am going to add a couple chunks of red oak and cherry to the mix.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-VhmdXCM/0/733d1c54/L/PlateRibs4418-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-VhmdXCM/A)
Seasoned with Meat Church BBQ The Holy Gospel and let them blend together for a couple hours.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-3tRLFzN/0/6503dc30/L/PlateRibs4418-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-3tRLFzN/A)
1.5 hours into the cook and the ribs are getting some good color. I will be spritzing them every hour with a 50/50 mixture of apple
juice and apple cider vinegar.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-wNHJqVd/0/87f0f100/L/PlateRibs4418-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-wNHJqVd/A)
Exactly 5 hours from the time I put the ribs on, they are toothpick tender and an internal temperature of 195. My average temperature
was about 260.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-gfrVG5X/0/bfa27b24/L/PlateRibs4418-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-gfrVG5X/A)
My plate with some packaged Mac N Cheese.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-2cQSssR/0/c62d617f/L/PlateRibs4418-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Plate-Ribs-on-the-Weber-Kettle-04-04-2018/i-2cQSssR/A)
Excellent ribs! Great bark, juicy, light smokiness and melt in your mouth tender.
As far as the Kingsford Long Burning charcoal I truthfully didn't see much of a difference between it and regular Kingsford. Maybe
on a longer cook it will make a difference.
-
Those pics... that money shot... WOWZA!!!! You knocked that cook out of the park buddy!!! That last pic has me dying to make beef ribs again!
Speaking of SnS, I should have my 26.75" Easy-Spin grate arriving here in a couple of days. Yeah, I fell victim to their latest and greatest...lol. Love me some SnS seared steaks :)
-
Beef ribs... my fave, and wow do those look great!
-
Now that was one hell of a cook
-
Beef Ribs (meaty ones ) are hard to find here. Your ribs and cook look beautiful
-
So plate ribs are short ribs that haven't been cut up?
Looks great
-
So plate ribs are short ribs that haven't been cut up?
Looks great
According to the butcher at Sam's Club. He said he didn't have time to cut them into short ribs. I told him I didn't want them in short ribs just the whole side. Technically, according to Amazing Ribs, it is called the short plate. Whatever they want to call it I like them whole. Easier to grill and I don't have to worry about brazing them.
-
Lookin Good Mike! :thumbup:
-
I gotta keep these pics away from my wife. The house will be on lockdown until I make beef ribs. They are her favorites and those look great!
-
Boy them bones look gooooooooooooooooooooooooooooooooooooood Mike!!!
-
So plate ribs are short ribs that haven't been cut up?
Looks great
Yes, Pappy, that's basically it. I just found out recently that Sam's will sell them whole if you ask. They come with two racks (4 bones each) cryovacced together, so you have buy both racks. I think my Sam's guys said they would run $6.50/lb.
Restaurant Depot sells Beef Chuck Ribs, which come from a little further up the rib cage. There you get four racks 94 bones each). that's what I've been cooking for the last couple of years and everyone loves them, too. I usually separate them and vac seal each rack and then freeze them until I'm in the mood . . .
I'm gonna give the Sam's ribs a shot next time.
BD
-
Wow Mike I wish I could cook like that...Outstanding
-
They look incredible!
Memphis Elite
Sent from my iPhone using Tapatalk Pro
-
To me, thick beef ribs are what BBQ is all about. My favorite and these were just done perfectly.
-
To me, thick beef ribs are what BBQ is all about. My favorite and these were just done perfectly.
X2