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Plate ribs

Couldn't find anything other than these. Smoked for 2 and crutched... Yukon gold potatoes wib, grilled romaine. Very tender. I don't see many brisket cooks after the ease of this.

Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • DMWDMW Posts: 12,486
    Yessir, one of my favorite cuts to smoke.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DoubleEggerDoubleEgger Posts: 11,985
    henapple said:
    I don't see many brisket cooks after the ease of this.

    Just wait until you try a prime rib. 
  • SGHSGH Posts: 24,085
    edited September 2017
    henapple said:
     I don't see many brisket cooks after the ease of this.

    Give anus a shot Unc and see what you think. They say that once you try the stink, you won't go back to the pink. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • bgebrentbgebrent Posts: 16,507
    Nice cook. Hard to beat plate ribs. 
    Sandy Springs & Dawsonville Ga
  • HotchHotch Posts: 3,326
    Nicely done sir. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • Strong cook...

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TheophanTheophan Posts: 2,133
    Gorgeous plate of food!
  • calikingcaliking Posts: 11,125
    As good to eat as brisket with hardly the hassle. Costco usually has prime beef ribs too. 

    Nice plate. For a redneck.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JRWhiteeJRWhitee Posts: 4,496
    Nice looking meal right there.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • LegumeLegume Posts: 8,213
    Beauteous.
    Austin, TX
  • Very nice !!
    Memphis, TN 
  • MickeyMickey Posts: 18,742
    Outstanding Sir
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lousubcaplousubcap Posts: 16,778
    edited September 2017
    Great cook and result.  Too easy with the beef ribs.  Where's the challenge?? ;)
    No butcher here but I thought the four bone ribs were the chuck short ribs and three bone were the plate ribs??  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • northGAcocknorthGAcock Posts: 10,045
    Beautiful display of Beef goodness right there.....not to slight the taters & romaine.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • henapplehenapple Posts: 15,986
    henapple said:
    I don't see many brisket cooks after the ease of this.

    Just wait until you try a prime rib. 

    I've done a few. This just has a different flavor. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DoubleEggerDoubleEgger Posts: 11,985
    henapple said:
    henapple said:
    I don't see many brisket cooks after the ease of this.

    Just wait until you try a prime rib. 

    I've done a few. This just has a different flavor. 

    According to some here, anything other than prime rib is just shoe leather. 
  • NPHuskerFLNPHuskerFL Posts: 16,940
    Top shelf Tony 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lousubcaplousubcap Posts: 16,778
    @henapple -  you likely missed the brisket/prime rib shoe leather threads of a few months ago as mentioned by @DoubleEgger (complete with pics of various food items (including hard boiled eggs-no joke)).  Thus the prime rib reference that can be taken in a few directions by those who have strong feelings.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • henapplehenapple Posts: 15,986
    Oh... Haven't been back very long. @DoubleEgger... Apologies sir. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • gdenbygdenby Posts: 5,944
    I can't look at those just now. Been the best beef for me over the past 18 mo. Look too good while I'm having a lunch of pretzels, and a dinner that may be wave-a-Q.

    lousubcap said:
    Great cook and result.  Too easy with the beef ribs.  Where's the challenge?? ;)
    No butcher here but I thought the four bone ribs were the chuck short ribs and three bone were the plate ribs??  

    The NAMP spec is 3 bones = plate, 4 bones = chuck. But that spec is not universal. I've seen descriptions that say up to 5 bones for plate. I get them from a place that sells them as 4 bone, still packed from the plant. The bone shape has a more flat profile than chuck, which can be almost round.

    Both are great, but the chucks can be a bit of a challenge.
  • @henapple your ribs look great as does the rest of the meal. Any chance you or @lousubcap or anyone else can let me know where I went wrong with mine? They were chuck ribs. Cooked them no foil for 6.5 hours at 250-275°. Seemed like they passed the toothpick test and temp was 203°. Pulled them let them rest for 20 mins. Foiled them and wrapped them in a towel and put in microwave to hold them for 1 hour. Opened them up and they were so tough I could barely eat them. Did I not cook them long enough? Too long of a rest? Must have foil for tender ribs? Any help would be much appreciated. 
    Snellville, GA



  • Snellville, GA


  • henapplehenapple Posts: 15,986
    @henapple your ribs look great as does the rest of the meal. Any chance you or @lousubcap or anyone else can let me know where I went wrong with mine? They were chuck ribs. Cooked them no foil for 6.5 hours at 250-275°. Seemed like they passed the toothpick test and temp was 203°. Pulled them let them rest for 20 mins. Foiled them and wrapped them in a towel and put in microwave to hold them for 1 hour. Opened them up and they were so tough I could barely eat them. Did I not cook them long enough? Too long of a rest? Must have foil for tender ribs? Any help would be much appreciated. 

    Someone will chime in... Wish I could help 

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SGHSGH Posts: 24,085
    @Eggdicted_Dawgfan
    I would like to ask a question if I may. Was your ribs tough and dry or tough and moist? I ask because it makes all the difference in the world. If your ribs were tough and dry, then the answer is straightforward and obvious. However, if they were tough and moist, then there is more than one possibility. Either way, there is an answer to your dilemma. And I just happen to know a Thunder God who can help you out. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • @sgh I'm going to send you a PM if you don't mind so we don't litter up his thread. I appreciate your input. 
    Snellville, GA


  • SGHSGH Posts: 24,085
    @sgh I'm going to send you a PM if you don't mind so we don't litter up his thread. I appreciate your input. 
    I don't mind at all my friend. And for the record, you have my permission to litter up Uncle Apples thread. God only knows how many of my threads he has trashed  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • DMWDMW Posts: 12,486
    Anus
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SGHSGH Posts: 24,085
    DMW said:
    Anus
    I could not of said it better myself brother D. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 24,085
    @sgh I'm going to send you a PM if you don't mind so we don't litter up his thread. I appreciate your input. 
    I responded to your PM. If you did not get it let me know. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • lousubcaplousubcap Posts: 16,778
    Just saw that you have @SGH to the rescue-Having read your cook summary I have no clue as to what I would have done differently especially since they (seemed?) passed the toothpick test, unless the hold period sucked out all the moisture which is something I have not experienced.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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