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MONSTER plate ribs...but kind of weird...any butchers in the house? (pic heavy)
Simcan
Posts: 287
So, this weekend I was at a new butcher. Asked for uncut plate ribs (i.e., three bones, after some great successes recently with 4-bone chuck ribs). Lo and behold, they produced two sets and I took both. Dry brined with salt, coated with mustard and rub, and on they went at 225 (to 250) with hickory smoke for about 6 hours, spraying a few times with a water/acv mix. Then wrapped in foil with dark brown ale and Worcestershire and added back in at around 300 degrees until finished (around 200 degrees IT)
They turned out really well, but look at these things (especially the being-smoked shot and the cut shot on the board). They were moist, juicy, meaty and delicious. But they were striated in layers, with denser "brisket flat" type meat on top, with more steak like in the middle and with fall-apart short-rib texture on the bottom.
Any thoughts? To be clear, I am not complaining...the impact of the presentation of these was amazing and as I say they tasted great.
They turned out really well, but look at these things (especially the being-smoked shot and the cut shot on the board). They were moist, juicy, meaty and delicious. But they were striated in layers, with denser "brisket flat" type meat on top, with more steak like in the middle and with fall-apart short-rib texture on the bottom.
Any thoughts? To be clear, I am not complaining...the impact of the presentation of these was amazing and as I say they tasted great.
Toronto ON
Comments
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They look amazing to me . I haven't tried cooking these yet but would love them to look like that. Most times the whole thing looks like it falls apart on people's cooks
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They just look like incredibly thick short ribs to me. Beautiful.*******Owner of a large and a beloved mini in Philadelphia
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Plate ribs should only be 1-2 inches of meat, maybe 3. Looks like they trimmed them incorrectly - you have some flank and brisket in there.Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
Yeah, I've never seen plate ribs that thick. Bonus!!___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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That's like beef lasagna on the bone!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking beat me to it. Meat lasagna. Dang that looks stellar. Nicely Done!!!!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I don't know if they were cut wrong or not. But they do look good. I may have to try some one day.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Beeyootiful!
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Thanks, all...Yeah, I think probably the top level is usually trimmed, but you should have heard the ooohs and aaaahs when I walked out with these things. I would not do it any different and as a bonus there was a selection of textures for people to try.Toronto ON
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