Beef Plate Ribs - pic heavy

damnedhooligan

I got 2 sets of beef plate ribs from the local butcher and this is what I did with them  Thanks everyone for posting info on previous threads that helped me out a lot on this cook.
- Coated them with Meat Church Holy Cow rub
- Indirect @ 250 degreee and smoker with 3 Red Oak chunks
- Spritz with beef broth about every hour until they hit 180 degrees
- Pulled out the ribs @ 203 degrees

Hans61

Nicely done sir! 

lousubcap

Dang- great cook and a great source to get those hunks of beef.  Keep that rib stream happy as those are brisket on a stick.  Nailed it!  

johnmitchell

Frikken Awesome !!! Now thats what I call good eating...

Shiff

Great job. They look really good.

SciAggie

Well done! I love short ribs off the egg. All the flavor of brisket without the hassle. 

Robo2015

Man! Those look great!

THEBuckeye

Nice. 

Bit heavy on the rub?

Eggscuses

Look goooood! 

Mattman3969

Win!!

clifkincaid

THEBuckeye said:

Nice. 

Bit heavy on the rub?

Those will be heavy on the pepper flavor! I use Holy Cow quite a bit myself. 

damnedhooligan

THEBuckeye said:

Nice. 

Bit heavy on the rub?

clifkincaid said:

THEBuckeye said:

Nice. 

Bit heavy on the rub?

Those will be heavy on the pepper flavor! I use Holy Cow quite a bit myself. 

Yeah I realized that as I put them in the egg and was worried the pepper was going to be over whelming but to my surprise it wasn't! It had a nice crispy bark. 

JMCXL

nice job, one of my favorite cooks (did them last weekend)

VB_egger

Damn!!!!