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Beef Plate Ribs. Finally found some!

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
I was going to do a dry brine of salt only an add the pepper before goin on the egg. The error in my thinkin was not checking (or remembering) how much course pepper I had. The answer not enough. Plans just got changed. So I took the little over 6lb plate and rubber with a good amount of Bad Byron's Butt Rub for the salt & pepper taste that it has then a nice layer of DP Red Eye Express just because I like it on beef 

Egg is cruising at 285° with oak and some cherry and this hunk of beef can't wait to get in the smoke 
imagejpeg 

This is at the 2hr mark. I'm goin wireless on this. The egg is locked in on temp and the ribs will get pulled by feel. I don't need no stinking wires!! Lol 
imagejpeg 

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • lousubcap
    lousubcap Posts: 36,872
    edited November 2015
    Ride this one to the promised land.  Just go til the ribs probe like the "proverbial buttah" as that is the key to the finish-line.  You are in for a real banquet.  Can't wait for the pics and the diamond shaped plate  ;)
    Edit:  Nice score with the plate ribs-best I find are a complete 4 bone set of short ribs.  They all taste great.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SciAggie
    SciAggie Posts: 6,481
    Mine were wireless also. They turned out amazing. Looking forward to seeing how they look on a diamond plate. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Legume
    Legume Posts: 15,936
    Hey Matt - you do realize these are bigger than the magic plate.  Do you have a magic platter?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @legume - I guess I might have to bring out the big brother magic plate! Glad you mentioned this because plating hasn't crossed my mind yet.  

    After 4hr. Starting to get some pull back in the bones. 


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Just mixed up some butternut squash,red & green peppers,garlic and a red onion with some fresh sage,oregano,rosemary & thyme for a quick roasted casserole 
    imagejpeg 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • blind99
    blind99 Posts: 4,974
    geez i need to find this cut of beef!  those things are awesome!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mattman3969
    Mattman3969 Posts: 10,458
    We be getting so close but not quite ready yet

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks great Matt
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Tinyfish
    Tinyfish Posts: 1,755
    Look at all that delicious meat.
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  • DMW
    DMW Posts: 13,836
    Yep, that's one of my favorites. Now that you've had them, you will look for an excuse to cook them every time you can.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 36,872
    That is a diamond studded banquet at a minimum.  Congrats on another diamond framed cook.   Friggin home-run right there.  Enjoy-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mattman3969
    Mattman3969 Posts: 10,458
    These things will hit the rotation now.  In my area they are about $1 less than chuck per lb and the taste is 10 times better.  

    Thanks for the compliments guys!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Shiff
    Shiff Posts: 1,835
    Mattman3969 said:
    These things will hit the rotation now.  In my area they are about $1 less than chuck per lb and the taste is 10 times better.  

    Thanks for the compliments guys!
    They look great. How much did you pay per pound?  I generally buy my ribs at Restaurant Depot and the last time I was there the Chuck Short Ribs were about $3.75/lb and the Plate Ribs were about $6.50/lb.
    Large BGE
    Barry, Lancaster, PA
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  • bgebrent
    bgebrent Posts: 19,636
    Great looking meal brother!!  On my short list for sure.
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited November 2015
    @shiff - I paid $4.25.  The chuck roast were $5.75lb.  Plates are still an unknown in my area!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    I've been quietly amused at how many times my wife has commented how good these ribs are. I'll be cooking them regularly as well. Yours look great @Mattman3969.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Damn ... why you don't weigh 450 lbs, I'll never figure out.  That is one great looking piece of meat.  Love the vegetable "casserole" ... that looks like a great side dish for the ribs.

    As a side conversation concerning weight:  We stopped at Susie's Q Barbecue in Payson, Arizona, earlier this month.  An open at 10:00am and close when the food's gone kind of place ... smoker is a vertical propane tank out front of the restaurant ... out front in the parking lot that is.  We ended up talking to Susie for quite awhile ... her back story has a lot of the Franklin-like steps.  She was told was she'd never make a go of it ... not enough experience and she wasn't heavy enough to be a real BBQ chef.  Food was good ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Mattman3969
    Mattman3969 Posts: 10,458
    @jeepster47 - believe it or not the style of cooks that I do has helped me loose about 35lbs in the last year or so. More meat less carbs has worked for me unless you count beer but it's still working.  

    Thank you you for the compliment!! 


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    Fantastic looking grub. Great job on the ribs brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • logchief
    logchief Posts: 1,431
    Fantastic Matt, I think those will replace brisky, maybe.  I gotta try that squash, that looked incredible.  Way to go
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    I cooked beef ribs today.  It's a great cook for the two of us and I don't have 8 lbs of leftover brisket to either freeze or eat on for a week.  Yours looks excellent!

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Mattman3969
    Mattman3969 Posts: 10,458
    The non leftovers is exactly what my thoughts were too 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Shiff
    Shiff Posts: 1,835
    Mattman3969 said:
    @shiff - I paid $4.25.  The chuck roast were $5.75lb.  Plates are still an unknown in my area!
    That is a great price. I've never seen Plate Ribs cheaper than Chuck Short Ribs.  Stock up your freezer before the butcher realizes. :-)
    Large BGE
    Barry, Lancaster, PA
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