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SRF Beef Plate Ribs
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dmourati
Posts: 1,268
I just got a FedEx package from SRF with two packs of Beef Plate Ribs. OMG, these things are freakin' huge!
They are frozen solid. I'm going to thaw one pack out for dinner tomorrow. Plan is to go with Malcolm Reed's Texas Style approach. Any guidance from someone who's done these before? Will they thaw out in the fridge overnight?
Thanks.
http://howtobbqright.com/2016/09/06/smoked-beef-ribs/
They are frozen solid. I'm going to thaw one pack out for dinner tomorrow. Plan is to go with Malcolm Reed's Texas Style approach. Any guidance from someone who's done these before? Will they thaw out in the fridge overnight?
Thanks.
http://howtobbqright.com/2016/09/06/smoked-beef-ribs/
Mountain View, CA
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Great score!
i doubt they will thaw completely. You may need to put them in the sink in a bowl and run cold water over the package for some time.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
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Throw them on partially frozen and roll with it. You're in for a treat~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Brother - that is gonna be awesome!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
8 lbs is a lot to thaw over night. Put them in a container with water submerged overnight in the fridge the water makes them thaw faster and it’s still safe cause the fridge is below 40. Please post the cook never seen SRF plate ribs here before. You gonna separate them or cook the rack whole?
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OOH, can't wait for this one. That'll be some heaven, I love plate ribs.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Super jealous but very happy for you and those lucky enough to enjoy this with you.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Eatin' right when those cross the finish-line. Enjoy the brisket on a stick banquet.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks for all the feedback. I wasn't expecting this much of an uproar but I'll take it!
I whipped out my APL Serious Barbecue and he has a recipe for beef short ribs I'm going to follow. I think the gist of it is to do a mustard slather, then spice rub, coat with canola oil, cook indirect at 250 for 5 hours. Then rest, wrap, add a beef base liquid, cook for another 45 minutes to braise. Rest again, crank heat and then finish indirect for another 45 minutes. He's got a board finishing sauce that's basically EVOO with S&P and some of the jus. We'll see how it goes.
EDIT: https://www.delish.com/cooking/recipe-ideas/recipes/a11998/short-ribs-fleur-de-sel-recipe-opr0710/Mountain View, CA -
No herb brush?
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Once they're thawed enough on the outside where they'll hold the rub...they are ready to go in the smoker. Just expect them to take a little longer than if they're completely thawed.Those are delicious, you might need an angioplasty in the near future, but live for the moment.______________________________________________I love lamp..
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Mountain View, CA
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Good deal. Looking forward to the result.
Slumming it in Aiken, SC. -
That was decadent. The beef turned out so savory and so overwhelmingly flavorful. Just a few small (okay not that small) pieces were enough to send me into a meat coma.
If I had it to do again I'd skip the fleur de sel at the end. Totally didn't need it. Thanks APL.
I'll take that angioplasty now.
Mountain View, CA -
That looks incredible. Your ‘fleur de sel’ comment hits home to me. I find so many recipes over salt for my taste. It’s like they are trying to hide something.
That incredible piece of beef you cooked doesn’t need tons of seasoning. Too much only hides the great beef flavor naturally there.
Heavy spice and seasoning is delicious and apropos for many dishes. But a great piece of beef speaks for itself.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
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Those look fantastic
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Awesome!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I said, "God Da-n; God Da-n!" What a meat coma banquet right there. Congrats on the entire cook and outcome.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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