First Plate Beef Ribs - with new sweet rib rub

SamIAm2 · September 2017

Had plate ribs in refer since last Saturday, took them out on Monday, added sea salt, and put them back till this morning.

Rinsed off the salt and added mustard and new rub I used yesterday on pork tenderloin. Hoping the flavor profile of the rub works well with the beef ribs.

On the large with 3 chunks of peach wood and a foil pack with cherry pellets at 250 degrees dome.

This is going to be another experimental cook for me! Running this cook without Smoke set up. Toothpick standing by.

Will post progress photographs later. Thanks for looking.

bucky925 · September 2017

Tagged for the finish line

1voyager · September 2017

This is gonna be fun.

SamIAm2 · September 2017

1voyager said:

This is gonna be fun.

I sure hope it is fun and tasty @1voyager.

SamIAm2 · September 2017

3 hours and internal temp is 181 degrees. Smells wonderful. Looks like this:

Image: https://us.v-cdn.net/5017260/uploads/editor/nv/srvfmki9g8ur.jpg

Dome temp holding steady at 275 degrees.

theeggcellentchef · September 2017

Where did you get these? The marbling is impressive!

1voyager · September 2017

Those look great.

SamIAm2 · September 2017

theeggcellentchef said:

Where did you get these? The marbling is impressive!

Local butcher and egg dealer in Melbourne, Fl - Wassi's Meat Market.

Mattman3969 · September 2017

This is going to be a great meal for you!!

SamIAm2 · September 2017

Image: https://us.v-cdn.net/5017260/uploads/editor/zh/oy0lbaoam743.jpg

4 hours and internal temp is 183 degrees. Rotated the ribs and it looks like the top is trying to separate.

Image: https://us.v-cdn.net/5017260/uploads/editor/5c/oud38o81ne40.jpg

Thanks for looking.

SamIAm2 · September 2017

At the 5 hour mark. Do these things stall like brisket?? I rotated the ribs 90 degrees and the temperature is still 185 internal.

Image: https://us.v-cdn.net/5017260/uploads/editor/i5/h1o884noxgv0.jpg

Toothpick does not probe like "buttah". Anything I should be doing at this point?

Eggdicted_Dawgfan · September 2017

Wish I could offer something more than envy. They look awesome!

Eggdicted_Dawgfan · September 2017

I can say don't panic. They can take 6-7 hours easily.

SamIAm2 · September 2017

Sounds like another adult beverage is needed.

SamIAm2 · September 2017

Very nasty looking storm rolling in so I pulled and it is resting. Toothpick probed like buttah almost all the way thru the meat between the bones.

Image: https://us.v-cdn.net/5017260/uploads/editor/9x/u4h2480on8wm.jpg

Will post final pictures after I cut ribs apart and plate supper.

Shiff · September 2017

Those look wonderful. If others are having troubles finding Plate Ribs, see if you have a Restaurant Depot near you - they always have them in my area.

Everyone should give these a try.

SamIAm2 · September 2017

Pulled, rested and the resistance I felt with the toothpick was the thick membrane on these ribs.

Image: https://us.v-cdn.net/5017260/uploads/editor/av/k6g7g4v463yr.jpg

This was brisket point on a stick. I had an outside piece with the last of the baked beans my eggin' friend made.

Image: https://us.v-cdn.net/5017260/uploads/editor/we/e4tr4o7pjf9j.jpg

The sweet rub made a very tasty bark. I have two more of these things to look forward to because SWMBO does not like pork or beef ribs of any kind. Guess I'll just have to suffer all by myself.

Are the bones safe for large dogs to chew? Got three large dogs down the street that might like them.

Hope you enjoyed the ride along and thanks for looking.

shtgunal3 · September 2017

Good gawd man! Awesome cook!

The dogs will love you and the bones.

1voyager · September 2017

Absolutely fantastic! 6 hours @ 250?

SamIAm2 · September 2017

Dome crept up to 275 about 3 hours in and then hit 300 just before I pulled the ribs. Yes on 6 hours.

eggsurance_agent · September 2017

These look great!

SamIAm2 · September 2017

shtgunal3 said:

Good gawd man! Awesome cook!

The dogs will love you and the bones.

Thanks for your kind comments. The dogs already love me - they get the cooked turkey or chicken liver, neck bone meat, and anything else put in the birds over jasmine rice. Just started giving them the back bone now that I am doing spatchcock with birds. Probably ought to wait till I finish all three ribs before going down there.

Edit- neck bone and back bone meat carefully pulled from the bones.

bucky925 · September 2017

I love me some beef ribs and you did them justice!

SamIAm2 · September 2017

bucky925 said:

I love me some beef ribs and you did them justice!

Thanks for tagging along for the ride. I couldn't do them justice in the eating department though. There was just too much meat for one.

1voyager said:

This is gonna be fun.

I was fun and thanks for following the cook.

lousubcap · September 2017

Nailed the cook. As noted, brisket on a stick. And patience is the watchword. Trust the toothpick and you will be rewarded as you were. Way to bring it home.

CigarCityEgger · September 2017

Looks delicious from here, well done!

SamIAm2 · September 2017

Thanks Cap. Now trying to think what to do with the other two ribs. Got two boxers down the street who are waiting for their own bone.

thetrim · July 2018

Great cook @SamIAm2 did you document the latest batch??

SGH · July 2018

SamIAm2 said:
Hope you enjoyed the ride along and thanks for looking.

The ride was incredible. And looking was my pleasure. Awesome looking grub.

SamIAm2 · July 2018

thetrim said:

Great cook @SamIAm2 did you document the latest batch??

Just put the beef plate ribs you saw at Wassi’s in the other refer with EVO and Lanes Signature rub to rest until the 4th. Will document - Edit - on the Independance Day thread.

SamIAm2 · July 2018

Thanks so much @SGH. Hope I can duplicate the last cook for the 4th dinner. Again, I get to eat these all by myself. Will just have to suffer.

First Plate Beef Ribs - with new sweet rib rub

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