Baby beef plate ribs?

Legume

I'm used to the big Dino ribs being called plate ribs.  Found two racks like this at HEB yesterday and had to grab them.  Four bones, so back ribs?  Flat bones, so plate ribs?  Anyone?  Anyone?



I will not be cooking them as recommended on the label.  I brushed them with a little Stubbs marinade just to moisten them and hit them with a healthy dose of some Rattlesnake Farms bourbon smoked red meat rub that @tgs2401 sent me in the exchange (it smells great).  They're on with pecan smoke at 240 ish for now.  I am planning on wrapping later with one of the sauces he provided as well and let them caramelize a bit.  Sticky, pull apart is what I'm going for with these.

CigarCityEgger

Not sure, unfortunately none of the local grocery stores sell plate ribs. They'll have some beef ribs, but nothing with the thickness of those and what others have posted.

Either way im sure they're gonna be awesome. Standing by

SmokeyPitt

Those are shorties. I think 4 bones= chuck short ribs. Maybe they cut off some ribs like these and what you got is the leftover slab. 

Legume

@SmokeyPitt thanks, that's what I think I meant, chuck ribs.  I've never bought them or cooked them.  Are these are the ones where one bone kicks out the other direction?

SmokeyPitt

Legume said:

@SmokeyPitt thanks, that's what I think I meant, chuck ribs.  I've never bought them or cooked them.  Are these are the ones where one bone kicks out the other direction?

I don't think I have cooked them either. I have only done the 3 bone plate ribs and the English cut single short ribs. I guess you will see if the slab spits out one of the bones. 

lousubcap

As above, the four bone ribs are the short ribs but still will yield brisket on a stick.  Most times you will have the wayward bone but does not matter.  Go for the tooth-pick for the win and you will be rewarded.  These could take upwards of 7 hours at 250*F on the dome.  FWIW-

The Cen-Tex Smoker

Yep- chuck shorties. These are excellent

the reason bbq restaurants and comp teams normally use the 3 bone plate ribs is because these taper down quite a bit at the 4th bone and they don't get as good of a yield from that part of the rack. These are easier to find at HEB and I cook them all the time. 

lousubcap

@The Cen-Tex Smoker - you never miss a chance to toss out HEB.  You know how good you've got it and rightfully enjoy.  Us pedestrians use their mail order option but not for fresh groceries.  Onward and upward.  Back to tossing sticks and continuing to pound adult beverages.  

The Cen-Tex Smoker

lousubcap said:

@The Cen-Tex Smoker - you never miss a chance to toss out HEB.  You know how good you've got it and rightfully enjoy.  Us pedestrians use their mail order option but not for fresh groceries.  Onward and upward.  Back to tossing sticks and continuing to pound adult beverages.  

It's less than a mile from my house too! Legume lives in my area so we shop (and eat) the same places. life is good in the ATX. 

Legume

Bumped to 275.  I'll finish these with sauce in foil, so they'll speed up in time for dinner.

The Cen-Tex Smoker

They should be done in plenty of time for dinner. These are usually a 5-6 hour cook at 230-250ish 

Legume

@The Cen-Tex Smoker the HEB by me added a dry age cabinet recently like yours has.  I haven't tried it yet, but soon.  They only cut Fridays and when it's gone it's gone until the next week.  They do trim the hell out of them, pretty much look like regular red steaks.

The Cen-Tex Smoker

Legume said:

@The Cen-Tex Smoker the HEB by me added a dry age cabinet recently like yours has.  I haven't tried it yet, but soon.  They only cut Fridays and when it's gone it's gone until the next week.  They do trim the hell out of them, pretty much look like regular red steaks.

They do trim them and they say that are required to. They still taste fantastic. They are really beefy and you can definitely taste the age on them. They are the best over the counter steaks in town imo. 

lousubcap

I like the concept of the once a week slice and dice for the dry-aged beef.  I will suggest that process to our local Kroger manager as they do the dry-aged drill and you can see the locker (great way to suck more $$ from the wallet) from the meat counter.  Based on my conversations they slice the steaks in the 28-35 day window.  Yes, I should just do my own but the older I get the more I'm into paying for convenience.  FWIW-
Sorry for the hi-jack.

Legume

No hijack @lousubcap, nothing but a conversation.

Legume

Foiled now with a little sauce from the exchange.

bgebrent

Killer looking ribs!  Let me know what you think of the sauce. Must be good coming from KY

Legume

Just about to pull them off.  Very close to braised shortribs now.

Legume

Had another HEB find today.  Trimmed brisket point for $3.49/lb.  Just one, it was surrounded by trimmed flats for $4.49/lb.  I don't understand it, but I'll buy it.

Mattman3969

Let me know what you think about the sauce.   Being from Owensboro,KY I've had it many times but won't post my thoughts until you do.  

Legume

Mattman3969 said:

Let me know what you think about the sauce.   Being from Owensboro,KY I've had it many times but won't post my thoughts until you do.  

Waiting for the finish line to taste with the meat.  Out of the bottle, lots of tomato.

Hans61

Legume said:

@The Cen-Tex Smoker the HEB by me added a dry age cabinet recently like yours has.  I haven't tried it yet, but soon.  They only cut Fridays and when it's gone it's gone until the next week.  They do trim the hell out of them, pretty much look like regular red steaks.

Trimming is for "_________"

Mattman3969

Legume said:

show previous quotes

Mattman3969 said:

Let me know what you think about the sauce.   Being from Owensboro,KY I've had it many times but won't post my thoughts until you do.  

Waiting for the finish line to taste with the meat.  Out of the bottle, lots of tomato.

I agree with your initial taste test.  Patiently waiting on the end game decision.  

Legume