My first crack at Plate Ribs - a couple questions

hvhunter · August 2023

I was able to procure a plate of short ribs. 5.95lb. I plan to fire up the egg in two hours. Looking for some advice. 1) Direct or indirect? 2) Raised in the dome, felt, or normal height? I plan to cook at 275 until it probes like butter. I have it on the counter now with a combo of SPG, Cow Lick, and Crossroads.

Thanks in advance.

lousubcap · August 2023

I always do dino bones (big plate ribs) indirect at gasket level with your cook temperature as the target. Brisket on a stick and the toothpick test for the win.

Likely in the 4.5-6 hour range for the cook. Great eats await.

hvhunter · August 2023

Image: https://us.v-cdn.net/5017260/uploads/editor/67/ctbbns25vbiz.png

caliking · August 2023

lousubcap said:

I always do dino bones (big plate ribs) indirect at gasket level with your cook temperature as the target. Brisket on a stick and the toothpick test for the win.
Likely in the 4.5-6 hour range for the cook. Great eats await.

This is just about all one needs to know. Almost guaranteed to turn out a win.

Mark_B_Good · August 2023

275F indirect, start probing at 200F, but probably finish at 205F.

Use a mayo binder, and apply your dry rub ... a simple salt/pepper rub works, or KEG seasoning.

Elijah · August 2023

Crack is a dirty word around here

hvhunter · August 2023

@160.

Image: https://us.v-cdn.net/5017260/uploads/editor/og/xbz9e3pmaco9.png

caliking · August 2023

lookin good!

lousubcap · August 2023

Love me dino bones and those are gonna be quite the banquet. The toothpick will determine the finish-line and you will be justly rewarded.

loco_engr · August 2023

Looking good so far
and the final finished pic . . .

hvhunter · August 2023

I typically don't get on my puter after work on Friday, but I made the exception since I roped you guys along. As they say in Brasil; puta que pariu. Was at 203 when pulled; 5 hours. Thank you for the support and comments.