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Chuck Ribs Norris can cut through a hot knife with butter
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Comments
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@cazzy killer looking grub! Bookmarked.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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cazzy said:damnedhooligan said:@cazzy those ribs make your LBGE look like a SBGE! I've only done beef ribs once and it was a major fail...Did you leave the membrane? How long did it take you to smoke at @ 250 degrees? How the hell can you tell when they are done? Probe or toothpick slides in and out easily?
XL BGE with adj rig & woo2
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Your ribs look great.
I've cooked both Chuck Short Ribs and Plate Ribs. Plate Ribs are much more expensive and can be quite fatty. My wife prefers the Chuck RIbs since they usually aren't as fatty.
The important thing is to get them uncut like you did. They cook much better. Some butchers can't control themselves and cut them even if you tel them not to. I generally buy mine at Restaurant Depot in cryovac packages.
Large BGE
Barry, Lancaster, PA -
Thanks. I've cooked several slabs of beef chuck ribs...always get them uncut.Shiff said:Your ribs look great.
I've cooked both Chuck Short Ribs and Plate Ribs. Plate Ribs are much more expensive and can be quite fatty. My wife prefers the Chuck RIbs since they usually aren't as fatty.
The important thing is to get them uncut like you did. They cook much better. Some butchers can't control themselves and cut them even if you tel them not to. I generally buy mine at Restaurant Depot in cryovac packages.
I prefer the taste of plate short ribs, but I unfortunately can't find them in SA.Just a hack that makes some $hitty BBQ....
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