First time plate ribs.

moosepro · March 2017

So over the weekend I fired up the egg and threw on a rack of plate ribs. With all the talk over the last couple of weeks I had to try it. Rubbed with Harley's and set up indirect at 250 and pulled at 195. I think the kids had more fun eating them off the bone like "cavemen". Took about 5 hours.

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Shiff · March 2017

Plate ribs usually have 3 bones. Were they labeled plate ribs or chuck short ribs (which usually have 4 bones)?

In either case, they look great.

Hntnhrd · March 2017

Look good. I have been wanting to try these and can't find them locally

moosepro · March 2017

@Shiff asked butcher for plate may have been given chuck.

. Next time will ask to make sure. Not sure if they could be any better either way. Really good

Shiff · March 2017

moosepro said:

@Shiff asked butcher for plate may have been given chuck. . Next time will ask to make sure. Not sure if they could be any better either way. Really good

Plate ribs generally cost more than chuck short ribs. If your butcher doesn't know the difference, then it may be time to find another butcher. They cook pretty much the same but most people prefer the plate ribs. I find them fattier than chuck short ribs, but many cooks like that. Restaurant Depot generally carries both.

gdenby · March 2017

Those look sooo good. One of my favorite cooks. Like 'em better than most steaks.

Plate ribs can come in 4's. The butcher I get them from has them that way. You can tell tell difference between plate and chuck because plate have almost flat bones, and are close to overlapping, while chuck will usually have at least 1 end that is quite round, and the bones are separated by a portion of meat as large or larger than the bone.