Beef ribs

bclarksicle

One of my favorites. S&P and a little ancho, about 5 and a half hours at 250. Like brisket in half the time.

Shiff

looks great

lousubcap

As you said, brisket on a stick and a whole lot less finesse to nail 'em.  Great cook right there.  Congrats.

NPHuskerFL

https://youtu.be/k0AuipqPqsU
These are one of my many favorites. Hard to beat them when they're done right. Enjoy. 

Brisket_Fanatic

Drool, yum!

500

The only beef plate ribs I can find are already cut into single ribs for some reason. Hesitant to get them for fear the singles will dry out. Yours look tasty. 

bgebrent

Yup!  Fantastic.

Chris8938

Very nice.  I cooked the same thing tonight.  Easily my favorite cooks.

THEBuckeye

What was the internal when you pulled?

bclarksicle

Pulled at 200 or so. Treated it just like a brisket. Started probing around 190 and pulled when it was like buttah

gdenby

500 said:

The only beef plate ribs I can find are already cut into single ribs for some reason. Hesitant to get them for fear the singles will dry out. Yours look tasty. 

Singles are standard where I live. The plate section one have always turned out really good. Chuck section can be iffy.

I suspect they are cut singly because they tend to be rather expensive, and are something of a rarity.

bigbadben

gdenby said:

500 said:

The only beef plate ribs I can find are already cut into single ribs for some reason. Hesitant to get them for fear the singles will dry out. Yours look tasty. 

Singles are standard where I live. The plate section one have always turned out really good. Chuck section can be iffy.

I suspect they are cut singly because they tend to be rather expensive, and are something of a rarity.

There is so much fat and connective tissue these will not dry out. If anything, they will provide more bark. Go for it! 

lousubcap

@500 - I can get uncut short ribs (4 bone) at the local Kroger-try asking at the meat counter.  
And as above, even the single cut ones turn out great.
Go for it, you won't be disappointed.

500

lousubcap said:

@500 - I can get uncut short ribs (4 bone) at the local Kroger-try asking at the meat counter.  
And as above, even the single cut ones turn out great.
Go for it, you won't be disappointed.

Ok. So I ask my Kroger "butcher/meat repackager" for 4 bone plate ribs, not chuck and not back; correct?

saluki2007

Wow those look fantastic. They don't look too fatty either. Most of the time the ones around me are pretty fatty. 

KKorkmaz

Great job on the beef ribs, the look amazing!!!

THEBuckeye

Amazingribs calls for 225 for up to 8 hours to get to 203 degree for plate ribs. 

I've done mine at 250-275 in less time but pulled at 190ish. I've had mixed results though the best were grass fed. 

I've got a two bone 3.3 pound plate thawing for a Tuesday cook. Going to follow amazingribs advice, 

Bought at Pattons in Duluth, GA (metro ATL). 

NonaScott

500 said:

lousubcap said:

@500 - I can get uncut short ribs (4 bone) at the local Kroger-try asking at the meat counter.  
And as above, even the single cut ones turn out great.
Go for it, you won't be disappointed.

Ok. So I ask my Kroger "butcher/meat repackager" for 4 bone plate ribs, not chuck and not back; correct?

Yes. They cut them at the store. They will ha e no problem handing you uncut ones.

lousubcap

Actually there is a difference between the plate and chuck short ribs.  Most likely your normal chain grocery store will carry the chuck short ribs in the uncut version.  But worth asking.