Huge beef ribs

Phatchris

^^^^thanks

Mattman3969

Yes Sir!!!

Monty77

Those look incredible, I really want beef ribs now!  

Shiff

Phatchris said:

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.

If the last ones you cooked were Chuck Short Ribs. that would explain why these were fattier since they are Plate Ribs.  In my experience, the Plate Ribs have much more fat.

Phatchris

@Shiff‌ I bought them from the same place and they looked exactly the same. Could've just been fattier ribs, or cooking them together vs. single bones. Seemed to be a lot if tendon as well in these ones.

damnedhooligan

@Phatchris, awesome cook! did you remove the membrane?

Phatchris

@damnedhooligan‌ yup it wasn't membrane, much thicker, pretty sure it was tendon... At least that's what it tasted like.

DMW

Beef ribs....mmm....I have a slab of plate ribs in the freezer now, maybe this weekend.  :-?

Shiff

When I first cooked Chuck and Plate short ribs, I removed the membrane like I always do on beef back ribs. When I cooked them, the meat fell off the bones. Since the meat on these ribs is all on one side, I no longer remove the membrane.