Beef Plate Ribs

CoMoBGE

@BGEagen Luckys carries them. You just have to ask for them. 

SOUTHERNLINKSBBQ

Shiff said:

I think I made my best meal yet on my Egg.  There has been some discussion about Plate Ribs recently here on the forum and I decided I wanted to try some.  I made a trip to Restaurant Depot in Philadelphia and they had some in stock which were Superior Angus Beef Plate RIbs. They cost $5.99/pound and they were packed 4 to a cryovac package.  They were very meaty and looked great.

I'm going to try and post pictures even though I had a lot of problems with Photobucket today.  If you are reading this right after I post it, check again in a few minutes while I edit the post and try out some different ways of posting.

I decided to modify the Adam Perry Lang recipe found at http://abc.go.com/shows/jimmy-kimmel-live/news/recipes/adam-perry-lang-short-ribs

I opened the package and took out 2 of the Ribs and froze the rest.  I did a little trimming but not much.  Here is how they looked after trimming:



I applied the mustard sauce and spices and put them on the BGE at 250 (grate) indirect.  Here is how they looked when they went on the BGE:



They cooked this way for 5 hours. At the 3 hour mark they looked like this:



I removed them at 5 hours:



and wrapped them in foil with a sauce inside and back on the BGE for 45 minutes at 275 (grate):



Then they were unwrapped and put back on the BGE for 45 minutes at 275 (grate).



Here is the final picture of the finished rib - nice and juicy and extremely tender:



I'll definitely be getting more of these ribs in the future.
Nice work!

SmokeyPitt

FWIW my Sam's club also carries them.  In the display case they usually only have the "cross cut" short ribs, but if you ask the butcher they will sell you a pack of plate short ribs. At my Sam's they were a little under $5 a lb and they came 2 slabs to a pack. 

Shiff

@BGEagen, Plate Ribs and Beef Chuck Short Ribs are not the same thing although they are close. A good discussion on beef ribs can be found at http://www.texasmonthly.com/food/you-may-love-beef-short-ribs-but-pitmasters-dont/ .

Plate ribs usually have 3 bones and Chuck Short Ribs have 4 bones.  To me, the plate ribs are fattier than the Chuck ones.  If I had to choose, I would pick the Chuck Short Ribs but others would prefer the Plate Ribs. 

I don't know where you live but investigate if you have a Restaurant Depot near you since they carry both.