Beef Ribs (Full Plate)

Mattman3969

Mark_B_Good said:

lousubcap said:

I use a normal round toothpick test for any rib cook and go til it probes clean and smooth for the entire rack unless you have a few rack ends with little to no meat.  Between the meat for pork back, st louis cut and spares as well as beef back ribs.  For the plate ribs I go thru the meat on the bones again til a clean and smooth feel.  Never have experienced any dry out especially with the high fat content of the plate cut.  Hope this helps.  

It sure does help, thank you.

I was worried because my dome was 300F, taking it all to probing clean would have dried them out. If the dome was at 225F, I'd have no concerns going all the way to 205F internal, or wherever the tooth pick says it's enough.

The higher cook temp only narrows your window of opportunity to catch at the correct time  I don’t think that 75° difference would make a bit of difference in the egg since it is such a moisture filled environment.  

Nice cook BTW 

CPFC1905

First cook for a while and back with a bang.  
9 hours to reach IT of 95c (203F).
Dusted in Angus & Oink 'Dirty Cow',  possibly a UK only product.

Mark_B_Good

Looks great!

Mark_B_Good

And another meal done and done! Had some decent whether today, so had time to cook a full 7 lb (four bone) beef rib plate.

Seasoned overnight, using mustard to adhere the Keg seasoning.

Cooked at 275F to 300F. Took 6h 45min in total to reach an internal of 200F.  Smoked with Applewood.
Once out, drizzled honey and oregano over it.

The internal went up fast, took just over 1h to hit around 160F ... so I was concerned it was cooking fast and dropped dome temp to 250F ... well once it hit 175F/180F it stalled. So I raided the temp back up and finished at around 300F.

About to bight into these bad boyz!

Mark_B_Good

OH BOY THIS TASTES LIKE HEAVEN!

Mark_B_Good

I never get tired of this ... today's cook in pictures. This time I tried using mayo as a binder instead of mustard. It came out a touch less salter, which I liked. Still a tad bit more salty than I want. Mental note, use less seasoning next time (KEG seasoning was liberally applied on this cook).

It did turn out great though... everyone enjoyed. Took 6h at 275F to 300F, to get to 205F internal.