Beef Plate Ribs?

clifkincaid

Can you run these naked all the way? Do I need to spritz? I watched Aaron Franklins video and I'm using a egg not a stick burner. Was planning on 275° for my temp. Any tips or advice is greatly appreciated. Going to go on the BGE around 930am.

DMW

No need to spritz, just rub and egg until toothpick tender.

clifkincaid

DMW said:

No need to spritz, just rub and egg until toothpick tender.

That's what I like to hear! I like simplicity.

20stone

My approach (with which I've had good results)

• 275 grid
• Water pan
• Butcher paper wrap when the bark is set (but you can go naked)
• Pull when butta (like a brisket).  With the meat i get, that's usuallu 190 - 195, but it is more by frrl than temp

For me, this is typically a 6 - 7 hour cook, and they go straith in the cooler. 

Good luck, and post some pics

SGH

clifkincaid said:

Can you run these naked all the way? 

You absolutely can my friend. 

clifkincaid said:

Do I need to spritz? 

Thats entirely up to you. They will turn out just fine with or without a spritz. On a kamado style cooker, you won't see a dimes worth of difference either way.  

clifkincaid said:

Any tips or advice is greatly appreciated. 

Listen to brother D above. He has you headed down the road to victory. 

clifkincaid

20stone said:

My approach (with which I've had good results)

• 275 grid
• Water pan
• Butcher paper wrap when the bark is set (but you can go naked)
• Pull when butta (like a brisket).  With the meat i get, that's usuallu 190 - 195, but it is more by frrl than temp

For me, this is typically a 6 - 7 hour cook, and they go straith in the cooler. 

Good luck, and post some pics

When you say water pan, do you mean put actual water in the pan or just as a drip pan? Sorry for the ignorance! 

lousubcap

Another vote for nekked for the duration-the toothpick test rules the rib world.

MaC122

Anyone know where to get plate ribs in the Jacksonville area, or if your name happens to be @NPHuskerFL ? Cant find them anywhere

20stone

clifkincaid said:

20stone said:

My approach (with which I've had good results)

• 275 grid
• Water pan
• Butcher paper wrap when the bark is set (but you can go naked)
• Pull when butta (like a brisket).  With the meat i get, that's usuallu 190 - 195, but it is more by frrl than temp

For me, this is typically a 6 - 7 hour cook, and they go straith in the cooler. 

Good luck, and post some pics

When you say water pan, do you mean put actual water in the pan or just as a drip pan? Sorry for the ignorance! 

Water in the pan, positioned like a drip pan, with a good air gap between the top of the pan and the bottom of the ribs. 

Not critical, but I use it with very good results. 

The most critical thing is to buy good meay, and the second is pull them when they're done. 

Shiff

MaC122 said:

Anyone know where to get plate ribs in the Jacksonville area, or if your name happens to be @NPHuskerFL ? Cant find them anywhere

@MaC122, isn't there a Restaurant Depot in Jacksonville?  You can get a free membership if you can show some business papers. Alternatively, you can join KCBS and show your membership card for a free day pass as often as you want.

XLentEGG

Shiff said:

MaC122 said:

Anyone know where to get plate ribs in the Jacksonville area, or if your name happens to be @NPHuskerFL ? Cant find them anywhere

@MaC122, isn't there a Restaurant Depot in Jacksonville?  You can get a free membership if you can show some business papers. Alternatively, you can join KCBS and show your membership card for a free day pass as often as you want.

@MaC122 I get mine at the RD in JAX at University and Powers ave. 

The Cen-Tex Smoker

20stone said:

My approach (with which I've had good results)

• 275 grid
• Water pan
• Butcher paper wrap when the bark is set (but you can go naked)
• Pull when butta (like a brisket).  With the meat i get, that's usuallu 190 - 195, but it is more by frrl than temp

For me, this is typically a 6 - 7 hour cook, and they go straith in the cooler. 

Good luck, and post some pics

Yours are the best I've ever had off a BGE. They were naked I think (your bday party with the clandestine egg by the pool?) 

NPHuskerFL

@MaC122 Occasionally RD & Publix has them. Costco, Freshfields Farm, Tillman's Meat & Bakery, Weedman's Grocery. 
@XLentEGG RD typically has nice meaty beef back ribs but, they're hit or miss on plate ribs and short ribs alike. 

20stone

The Cen-Tex Smoker said:

20stone said:

My approach (with which I've had good results)

• 275 grid
• Water pan
• Butcher paper wrap when the bark is set (but you can go naked)
• Pull when butta (like a brisket).  With the meat i get, that's usuallu 190 - 195, but it is more by frrl than temp

For me, this is typically a 6 - 7 hour cook, and they go straith in the cooler. 

Good luck, and post some pics

Yours are the best I've ever had off a BGE. They were naked I think (your bday party with the clandestine egg by the pool?) 

I think I wrapped those, but can't recall for sure

20stone

So, how did they turn out?

Big_Green_Craig

No wrap. Cook them a hotter than a brisket, maybe 275-280. Rest for at least an hour. 

THEBuckeye

@Big_Green_Craig Is there a difference between short and plate ribs other than the cut? 

Both "butchers" are Whole Foods this morning said they had never heard of beef plate ribs. Does Patton's carry them?

Big_Green_Craig

THEBuckeye said:

@Big_Green_Craig Is there a difference between short and plate ribs other than the cut? 

Both "butchers" are Whole Foods this morning said they had never heard of beef plate ribs. Does Patton's carry them?

Short ribs are from the plate, not the chuck. So, short ribs and plate ribs are the same. Yes, Patton's carries them. They typically come in a 3 bone section. 

clifkincaid

Not sure what cut I got but they don't look like the meat pics I see. The meat between 3 ribs was buttah and 90% of the big rib off to the right was buttah. 197-198 was pulled temp. Let rest in foil for 1 hr with a vented opening. The big rib was moist and good although the 3 smaller ones were way better with bite and pull. Seem like maybe the meat was on the leaner side or something. Ordering some butcher paper to try the wrap on the next ones. I maintained 275-280 grate the whole cook. I did use a water pan which might have saved the ribs in moisture content.