Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef plate ribs: Overdue two ways (a bit pic heavy)
Simcan
Posts: 287
Hi all. I am guilty of enjoying this forum way too much and not contributing my own cooks so much. I am also guilty of not having tried doing beef plate ribs before. Fixed the latter this weekend and fixing the former right now.
Picked up a nice looking piece of beef from my new go-to butcher here in Toronto. Mustard, salt and pepper and a little Cowlick. Also picked up some fancy lump the other day. It was amazing! A couple of chunks of apple and hickory for smoke.
So, as for the cook, I went 3 hours or so at 250 with the smoke, then wrapped with a couple of cups of "Rick's Sinful Marinade" (which is basically dark beer, Worchestershire, some barbecue sauce, olive oil, some cayenne, some celery seed and some Cowlick) for an hour or so, then unwrapped, back on to cook until about 195 internal (or so). Perfect texture, for me, which is very juicy and soft, but still holds together well. It was a HUGE hit and I will definitely be doing this cook a lot more. (Sorry if the pics are out of order.)
Picked up a nice looking piece of beef from my new go-to butcher here in Toronto. Mustard, salt and pepper and a little Cowlick. Also picked up some fancy lump the other day. It was amazing! A couple of chunks of apple and hickory for smoke.
So, as for the cook, I went 3 hours or so at 250 with the smoke, then wrapped with a couple of cups of "Rick's Sinful Marinade" (which is basically dark beer, Worchestershire, some barbecue sauce, olive oil, some cayenne, some celery seed and some Cowlick) for an hour or so, then unwrapped, back on to cook until about 195 internal (or so). Perfect texture, for me, which is very juicy and soft, but still holds together well. It was a HUGE hit and I will definitely be doing this cook a lot more. (Sorry if the pics are out of order.)
Toronto ON
Comments
-
Oh, and I will add for posterity/searches (not that there seems to be any interest in this cook!) that I spritzed every hour or so with a mixture of ACV and water.Toronto ON
-
Nice cook. I've got to get some more ribs on the egg. One of my favorite cooks.
-
I'm jealous!!! Haven't tried this yet either. Looks awesome!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Where's the butcher shop, I'm always on the look out for a new place to try in Toronto.
Toronto, ON - Large -
Great place, sunder1025, called Sanagan's Meat Locker in Kensington Market.
Thanks guys, it was a great cook and is for sure going to be in heavy rotation around here.Toronto ON -
Man... That looks so great. Very nice job.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Live the cow ribs!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Excellent, those look delish.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
A family favorite at my zip code, Nice looking cookNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Those ribs look delicious!!
Not to be a smartarse but those are chuck ribs not plate ribs. Plates have 3 bones and chucks have 4. Again yours look great. I prefer beef ribs over pork ribs any day-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thanks Mattman3969. They called them plate ribs at the butcher (or at least this is what they brought out when I asked from plate ribs). But I am not complaining, that is for sure. Rooting around online made me more confused than clear. Is the 3 vs. 4 ribs the easy accurate way?Toronto ON
-
WOW...Great look.
-
Awesome looking ribs. I've got to get to RD and try some of these.Snellville, GA
-
Simcan said:Thanks Mattman3969. They called them plate ribs at the butcher (or at least this is what they brought out when I asked from plate ribs). But I am not complaining, that is for sure. Rooting around online made me more confused than clear. Is the 3 vs. 4 ribs the easy accurate way?
I have found the Plate Ribs are tastier but they are fattier and cook quicker. The Chuck Short Ribs also taste great but take a little longer to get tender.
Whatever your ribs were, they look great.
2 good web sites are:
http://amazingribs.com/recipes/beef/zen_of_beef_cuts.html
and
http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/
Large BGE
Barry, Lancaster, PA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum