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Turbo beef plate ribs?
Legume
Posts: 15,936
Tried the @DMW method of trying to egg between conference calls, but I need more practice.
I put these ribs on at 270ish, but apparently my egg hadn't stabilized yet. So I check on them after a little bit, 300. Fine. Then a couple of longer calls, check again and it's 400. Damn. I did back it down to 300, but the initial velocity put me way ahead. Damage done? Too early to tell. Not counting on any smoke ring though.
4 hours now, probing 180 in most places. I'll FTC in a bit after a little more fat renders.
They won't be bad, I just don't know how much smoke they picked up.


and then 3 hours in with juuust a little pull back...POP!

I put these ribs on at 270ish, but apparently my egg hadn't stabilized yet. So I check on them after a little bit, 300. Fine. Then a couple of longer calls, check again and it's 400. Damn. I did back it down to 300, but the initial velocity put me way ahead. Damage done? Too early to tell. Not counting on any smoke ring though.
4 hours now, probing 180 in most places. I'll FTC in a bit after a little more fat renders.
They won't be bad, I just don't know how much smoke they picked up.


and then 3 hours in with juuust a little pull back...POP!

THANK YOU FOR YOUR ATTENTION TO THIS MATTER
Comments
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Still looks good... be interested in how say they are with higher tempsCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very interested in resultsXL & MM BGE, 36" Blackstone - Newport News, VA
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They turned out fine. Oddly they hit a monster stall and stayed 175-180 for a few hours. I eventually pulled between 195-200. The bottom layer of meat between the bones was pretty roached, but all of the meat on top was jiggly.


THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
I need to up my concall cooks, that looks spot on.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 -
Nothing wrong with that cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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That is a delicious cook. Very nicely done."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
looks good to me!XL & MM BGE, 36" Blackstone - Newport News, VA
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Those look awesome!!!
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damn that's a hell of a hunk of beef. wish I could find that around here.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Damn, those are sweet. Nicely done.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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There must be a Restaurant Depot in the Chicago area. The ones around here always have Plate Ribs and when they don't, they have Chuck Short Ribs (bones or boneless).blind99 said:damn that's a hell of a hunk of beef. wish I could find that around here.
Large BGE
Barry, Lancaster, PA -
What was the total cook time/
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About 7 hours. Didn't seem to speed it up too much.dihtn said:What was the total cook time/THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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