SRF Beef Plate Ribs

dmourati

Took some ribs from last year out of the freezer for a Friday beef rib dinner. They are still a bit frozen which made it way easier to trim.



Cow sword versus SRF beef ribs. The cow sword won.





Stay tuned.

Foghorn

Following.

lkapigian

Beauty so far!

lousubcap

They will cook quite quickly regardless of total weight.  I did a rack of those a few weeks ago (9.9 lbs pre-trim) and they probed smooth at the 5.5 hr mark running around 280*F on the calibrated dome.  Incredible eats await.  

dmourati

lousubcap

Brisket on three sticks right there.  Congrats on the cook and eats.  

saluki2007

Nicely done.

pgprescott

Very nice! Meat church rub?

dbCooper

Great cook and photos.  Very nice.

Gamecockeggman

Beautiful job

dmourati

pgprescott said:

Very nice! Meat church rub?

Thanks. Yes. I need more. One large bottle got me through: two briskets, two smallish steaks, and one rack of plate ribs.

StillH2OEgger

That looks marvelous! Nice work.

MotownVol

Man I love beef ribs.   Nice cook.  They look delicious.

CigarCityEgger

Looks fantastic! This is a dream cook of mine, plate ribs are hard to come by these parts even at Costco. Once SRF has another big sale I think I just need to pull the trigger. 

Shiff

CigarCityEgger said:

Looks fantastic! This is a dream cook of mine, plate ribs are hard to come by these parts even at Costco. Once SRF has another big sale I think I just need to pull the trigger. 

If you have a Restaurant Depot near you, they usually carry them.  Normally RD requires a membership for access (free, but you have to be in some kind of business or be a member of the Kansas City BBQ Society). But, due to the coronvavirus problem, many of them are not requiring a membership to get in.  Our Costco doesn't carry Plate Ribs.

northGAcock

Oh my!

bucky925

Awesome !

GrateEggspectations

Well done. I could be wrong, but it seems like you’re branching out with your cooks recently. If so, keep it up. 

dmourati

GrateEggspectations said:

Well done. I could be wrong, but it seems like you’re branching out with your cooks recently. If so, keep it up. 

Thanks. I guess so. Made my first and second briskets in the past month or so. This was my second try at beef ribs.

Any suggestions?

Things I've done: chicken, pork ribs (spares), beef ribs, jambalaya, pizza, brisket (twice), skirt steaks, regular steaks, pork butts, pork tenderloin, shrimp, burgers, salmon, baked brie, corn, ABTs, prob some more I'm not remembering right now.

SciAggie

Those ribs are gorgeous!

dmourati

Wife turned the left over ribs into a ragu served with pasta. 

YukonRon

Love this post....Pasta and beef ribs...I am a big fan...