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Plate ribs
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henapple
Posts: 16,025
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
Comments
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Yessir, one of my favorite cuts to smoke.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
henapple said:I don't see many brisket cooks after the ease of this.
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henapple said:
I don't see many brisket cooks after the ease of this.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
Nice cook. Hard to beat plate ribs.Sandy Springs & Dawsonville Ga
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Nicely done sir.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Strong cook...-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Gorgeous plate of food!
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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 2013A happy BGE family in Houston, TX. -
Nice looking meal right there._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Beauteous.
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Outstanding SirSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Beautiful display of Beef goodness right there.....not to slight the taters & romaine.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 -
DoubleEgger said:henapple said:I don't see many brisket cooks after the ease of this.
I've done a few. This just has a different flavor.
Green egg, dead animal and alcohol. The "Boro".. TN -
henapple said:DoubleEgger said:henapple said:I don't see many brisket cooks after the ease of this.
I've done a few. This just has a different flavor. -
Top shelf TonyLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Oh... Haven't been back very long. @DoubleEgger... Apologies sir.Green egg, dead animal and alcohol. The "Boro".. TN
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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.
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@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
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Eggdicted_Dawgfan said:no@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 -
@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.
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
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Eggdicted_Dawgfan said:@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.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
AnusThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:Anus
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
Eggdicted_Dawgfan said:@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.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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