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Dino Bones and an Edamame and Grilled Corn Salad

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
5 1/2lb plate rib rubbed with BBBR and DP Red Eye Express. 


On the small with 5 chunks of red oak at 275° indirect. At about 2 1/2hrs into the cook


And at 5hrs


And gettin ready for FTC 


Sliced and plated with the Edamame and Roasted Corn Salad


Clean bone shot with a spoon  just for the the hell of it!!


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analyze adapt overcome

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

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    High eating right there!!!
    Charlotte, 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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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Looks great!
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
    Those ribs look outstanding. I've struggled a bit with my beef ribs not being as tender as I would like. It looks like you nailed yours. 
    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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  • lousubcap
    lousubcap Posts: 36,793
    Great cook and presentation as always- Congrats on nailing it.  That diamond plate must have some inherent magical powers that enable the outcomes.  ;)
    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
    SciAggie said:
    Those ribs look outstanding. I've struggled a bit with my beef ribs not being as tender as I would like. It looks like you nailed yours. 
    What kinda ribs are you cooking?  And thanks for the compliment!!

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
    What kinda ribs are you cooking?  And thanks for the compliment!!
    Short ribs. I think it is related to the quality of the ribs as much as anything. Beef plate and short ribs are some good eats when they turn out right. 
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited July 2017
    Truly agree on the quality of the rack.  In my area the plate rib is actually less per lb than a good chuck roast.   I'll take ribs any day.  




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

    analyze adapt overcome

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