Huge beef ribs

Phatchris · October 2014

3 ribs... 6 lbs... Rubbed with worcestshire, dizzy dust and some Toronto steak seasoning... Going with 250 indirect with RW lump and jack daniels chips( all out of chunks, need a firecraft order asap) until around 200 IT or whenever the probe slides like buttah.

tulocay · October 2014

That looks good already. Are those Chuck ribs?

Phatchris · October 2014

Grass fed short ribs....which I believe are chuck?

Phatchris · October 2014

I just ask for them uncut, I did them a few weeks ago by accident and they were awesome, went to get short ribs and the butchers saw was broken...

Dobie · October 2014

Following this one, they look great. Wish I could find some here with meat on them.

Phatchris · October 2014

1 hr in

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cazzy · October 2014

Easy way to tell:

3 bones = Plate short ribs

4 bones = Beef chuck ribs

Mickey · October 2014

Looking good

The Cen-Tex Smoker · October 2014

Here is. Good primer in beef ribs and how to tell which is which:

http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html

Phatchris · October 2014

cazzy said:
Easy way to tell:

3 bones = Plate short ribs
4 bones = Beef chuck ribs

Thanks, guess their plate

Also your going down today! .... Says the 2-4 team B-)

Phatchris · October 2014

I just asked for short ribs uncut, they came as three ribs and weighed 6 lbs. they are grass fed and $6.99lb

Shiff · October 2014

They look like Plate ribs (3 bones) and at $6.99/lb that was a good price. Chuck Short ribs have 4 ribs and usually go for $3.59/lb or so (these are restaurant depot prices).

It's great that you got them uncut - most butchers cut them automatically.

You can cook Chuck Short ribs the same way.

I cook mine about 4 hours depending on tenderness - yours are a little meatier than the oines I last cooked so it might be closer to 5 hours.

Very good eats. Enjoy

Phatchris · October 2014

I did them a few weeks ago, but the butcher cut them as long single bones, took about 7 hrs.

The Cen-Tex Smoker · October 2014

I haven't dug in that deep so I could be wrong here but Ive never seen anywhere that the 3-bone vs 4-bone denotes plate or chuck "short ribs". These are all short ribs that come from the short plate (the fact that they sometimes cut them short has nothing to do with the name). The short plate has the meat on top of the ribs where the back ribs (think ribeyes) has the meat in between. There may be a chuck section but they are all plate ribs from the short plate (hence the name short ribs).

CMCordial · October 2014

This is on my Egg list

cazzy · October 2014

The Cen-Tex Smoker said:
I haven't dug in that deep so I could be wrong here but Ive never seen anywhere that the 3-bone vs 4-bone denotes plate or chuck "short ribs". These are all short ribs that come from the short plate (the fact that they sometimes cut them short has nothing to do with the name). The short plate has the meat on top of the ribs where the back ribs (think ribeyes) has the meat in between. There may be a chuck section but they are all plate ribs from the short plate (hence the name short ribs).

http://www.texasmonthly.com/story/you-may-love-beef-short-ribs-pitmasters-dont

Phatchris · October 2014

The Cen-Tex Smoker said:
I haven't dug in that deep so I could be wrong here but Ive never seen anywhere that the 3-bone vs 4-bone denotes plate or chuck "short ribs". These are all short ribs that come from the short plate (the fact that they sometimes cut them short has nothing to do with the name). The short plate has the meat on top of the ribs where the back ribs (think ribeyes) has the meat in between. There may be a chuck section but they are all plate ribs from the short plate (hence the name short ribs).

Cool, whatever they are I like em

cazzy · October 2014

cazzy said:

The Cen-Tex Smoker said:
I haven't dug in that deep so I could be wrong here but Ive never seen anywhere that the 3-bone vs 4-bone denotes plate or chuck "short ribs". These are all short ribs that come from the short plate (the fact that they sometimes cut them short has nothing to do with the name). The short plate has the meat on top of the ribs where the back ribs (think ribeyes) has the meat in between. There may be a chuck section but they are all plate ribs from the short plate (hence the name short ribs).
http://www.texasmonthly.com/story/you-may-love-beef-short-ribs-pitmasters-dont

This has proven true from everything I've bought locally and purchased in Austin, Taylor and Lockhart.

Shiff · October 2014

I agree that the referenced article is true from what I have seen at Restaurant Depot and read oin the IMPS meat definitions. The Plate Short Rib and the Chuck Short Rib are from different parts of the cow and the meat is slightly different and definitely the Plate RIbs are more costly.

They do both taste great and I prefer the Chuck Short RIbs due to usually having less fat and being half the price.

Phatchris · October 2014

4hrs in

anzyegg · October 2014

Great!!! Now in hungry...

SGH · October 2014

@Phatchris‌
Brother Phat, I would devour that!

Phatchris · October 2014

@SGH‌ I'm planning on it in a couple hours

Shiff · October 2014

yum yum

Phatchris · October 2014

Oh yeah

tulocay · October 2014

That looks freakin awesome. What was the final cook time? Internal temp?

Thanks for sharing.

lousubcap · October 2014

I do believe that the saying around the playground is along the lines of "Beef ribs over pork ribs any day!" Great cook whatever their pedigree. YMMV-

Phatchris · October 2014

tulocay said:
That looks freakin awesome. What was the final cook time? Internal temp?

Thanks for sharing.

About 7hrs 15 mins, internal was 190-200... Could've even went a bit longer... These ribs were a bit fattier than the previous ones I did. Not sure if cutting them into long single bones helped render the fat on the previous cook.., still very very good.

Acorn · October 2014

BAM!!!! Looks AWESOME. I love BEEF ribs. Thanks for the idea.

DocWonmug · October 2014

Those look amazing!!!

NPHuskerFL · October 2014

Outstanding!!!

Huge beef ribs

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