Valentines Dinner - Beef Plate Short Ribs

phswrestler125

I always done the 4-bone chuck short ribs, as I can readily get those available at my closest whole foods store. However, for this past valentines dinner, i wanted to go to an actual local butcher and get the 3-bone plate short ribs to see if it was any better. Came out great, but i honestly couldn't tell the difference between the 3-bone plate rib versus the 4-bone chuck short rib that I have done in the past. I was hoping the 3-bone would be substantially better, since it comes from the plate section of the cow below the primal rib section compared to the chuck short ribs which comes from the chuck section. Here are some pictures of the cook.

• 5.5 Rib Plate

• Took exactly 5hrs to cook to probe tenderness which was 208 degrees. I was expecting a lot longer, so it really threw my timing off to have this for valentines dinner

• Dome temperature ranged from 260-275. Meater thermometer shows 285 degrees (it spiked to 315 for 1hr in the beginning)

• Placed 2x chucks of Oak on the bottom of the kick ash basket. Covered halfway with B&B Charcoal. Placed 1x Cherry chunk, then covered to the top with B&B Charcaol. 
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• After 1.5 hrs of the egg coming to temperature and stabilizing. I place a small chunk of Oak on top of the coal and waited about another 30minutes before i got clean smoke.

• Trimmed all the fat and silver skin. Season with Killer Hogs TX rub and Meat Church Holy Cow Rub

• No Spritz nor did I  Wrap during the cooking process.

• Since it finished to probe temperature so fast, once i pulled it from the egg, i wrapped it in butcher paper and left it outside to rest. I let it rest to approximately 160 degrees (took about 30minutes to get there). Since my timming was still off to make this be warm for dinner, i started my egg back up and heated the egg to 200 degrees. I set the plate rib back on the grill in order to maintain the temperature. It stayed on the grill for about 1.5hrs. After 1.5hrs, the temperature climbed back up to about 170.

• Final Pictures were after the rib plate was put in the refrigerator, so that is the reason the fat congealed back up in the photos.

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lousubcap

Sweet looking cut right there.  As you recognized and experienced, the plate ribs have much more beef per rib.  Assuming you compared the same grade of ribs then you have a solid source for the chuck ribs.  Thanks for sharing your cook.  Do you think the reheat had any impact as the FTC could have been an alternative option?  
Anyhow, above all continue to have fun.

dbCooper

Those are great looking ribs, thanks for sharing.