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Beef Plate Short Ribs
![ColtsFan](https://us.v-cdn.net/5017260/uploads/userpics/CDHWUKQNTZNO/n02I67XGOHERG.jpeg)
ColtsFan
Posts: 6,492
Got a hankering for some beef ribs while at the butcher this morning grabbing chicken for tomorrow. Brisket on a stick!
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~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
Comments
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Looks great. I did the same tonight!I'm in Fredericksburg, VA, and I have an XL and a medium.
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Nicely done fellas!
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Skrullb said:Looks great. I did the same tonight!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Great job!!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
ColtsFan do tell im thinking im going to make these today as well since I forgot to put the brisket on last night, or is it to late being its 7:00 and I have not even bought the protein yet. I never cooked these before so it will be a learning experience for me. If you think I can still do it today I would love to know the cook time, temp, method, and of course what you seasoned with. Ill be back home at 11:30 and plan on eating at 4:30 is that enough time to season and cook?Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
by the way they look great
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
mlc2013 said:ColtsFan do tell im thinking im going to make these today as well since I forgot to put the brisket on last night, or is it to late being its 7:00 and I have not even bought the protein yet. I never cooked these before so it will be a learning experience for me. If you think I can still do it today I would love to know the cook time, temp, method, and of course what you seasoned with. Ill be back home at 11:30 and plan on eating at 4:30 is that enough time to season and cook?
If you want to run this cook I would negotiate a later eat time (remove the finish-line stress) and enjoy it and the follow-on brisket on a stick. 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. -
lousubcap Challenge excepted thank youLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
lousubcap said:
I rub with worcestershire sauce and use Montreal Steak seasoning.
I hope ops all is well out your way!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 -
I guess Ill make some for dinner tonight.
Anyone done it with SV first and then grill. Advise?______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Yup @lousubcap is correct.
@mlc2013 250-275 dome indirect. Threw in a couple pecan chunks. I start probing around 195* until it probes like butter using a skewer.
Overall was a 6-6.5 hour cook as I waited on the last stubborn section to pass the test.
Seasoning was the remnants of DP cowlick and hardcore carnivore mixed together....you know, got to make room! I have a package coming tomorrow~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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Beautiful ribs.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 -
northGAcock said:....
Beautiful ribs.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
You guys are killing me with those brisket sticks!
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I am in the middle of lighting the MM- trying to be patient. I added the soaked wood too soon and the little fire went out so now I am trying again. We moved recently and my set up is temporarily on a stack of cinderblocks that some wasps decided to recently move into but I am going for it anyway!
Johns Is, SC
L/MiniMax Eggs -
captains log 12:00 XL lit and protein loaded; this challenge is onLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
@mic2013 - Surely you are not bringing the protein up as the XL comes to temp... BTW- nice looking ribs. Toothpick test for the win. Enjoy the cook.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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egg was sitting at 325 for 30 min im bringing the temp down with protein in it its at 300 now hopefully shell drop a little more shortly
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
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I went to my Costco Friday, looking for beef ribs. Asked the butcher - no beef ribs, never at that store. So, I grabbed one of these.Maryland, 1 LBGE
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Man all these beef ribs look great.
mlc2013 said:egg was sitting at 325 for 30 min im bringing the temp down with protein in it its at 300 now hopefully shell drop a little more shortlyWhich came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I just realized all the different cuts of meat that are sold as beef short ribs. I am smoking the wrong thing
Oh well, live and learn and it sure smells great! I am also brining some South Carolina shrimp to put on the grill so we won't be hungry...
https://www.epicurious.com/recipes/food/views/grilled-shrimp-with-roasted-garlic-herb-sauce-105291
Johns Is, SC
L/MiniMax Eggs -
Well played and well plated. Those look crazy good
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They've been on 3 hours at 225 dome temp. Not quite done. I was planning on 5-6 hrs when I didn't realize I had the wrong cut. These short ribs are a lot smaller than the 'plate short ribs.' The meat guys at my Harris Teeter are very knowlegable and I asked for 'beef short ribs'- they didn't ask me 'what kind?' I wonder if its regional? Smells so wonderful- the cook is worth it just for that smell.
Johns Is, SC
L/MiniMax Eggs -
@booksw just ask for NAMP 123 cut. Every good butcher should know this. It will be a slab of 3-5 bones and yes, beef ribs are very confusing~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Thanks- next time. I look forward to learning about them! The short ribs I bought I bet are chuck. I have made them before in a stew and they are delicious that way. I'm sure they will be good smoked but now I have to try again with NAMP 123 if I can find it. A goofed up cook on the egg is generally better than any cook off it so I'm here for the journey. My clue was the way @mlc2013 set his meat up on his XL- those pieces had to be a lot bigger than mine that are set up on the MM! I think @Skrullb used the same cut I am using and his turned out looking great!Johns Is, SC
L/MiniMax Eggs -
almost made the 4:30 eat but i pushed it back to 5:30 so pork and ribs have time to rest
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
looks good
@mlc2013 your cook looks so good! No resting for me- I ate one of those little ribs right off the grill and it may have been the best (among the best) thing I ever made. Bring the mistakes! It sure does eat like brisket on a stick- maybe even burnt ends on a stick
Johns Is, SC
L/MiniMax Eggs
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