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Beef Plate Ribs Last Night

dbCooper
dbCooper Posts: 2,678
in EggHead Forum
Trimmed up and membrane removed...
Seasoned with Spicy DP, on the Egg at about 250, sugar maple wood chunks...
Had brisk winds, 15-20mph, in direction of bottom vent most of the afternoon.  No proof this has any impact on the Egg temp stability, in any case I try to avoid steady winds aimed at the vent.  One of our most comfortable patio chairs is my go-to deflector...
Took the first look at about the four hour mark, ribs tough and reading around 160...
Took them off after a little over six hours, probing tender and internal temps around 200...
Money shot and plated with creamy cole slaw.  Red velvet cake (store bought) for dessert not pictured...
It was a good meal!  The Beagles are anticipating the bones they'll get to enjoy this afternoon.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Comments

  • SaltySam
    SaltySam Posts: 887
    Nice! Did you get those from Rick’s Meats in Elkhorn? 

    LBGE since June 2012

    Omaha, NE

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  • dbCooper
    dbCooper Posts: 2,678
    SaltySam said:
    Nice! Did you get those from Rick’s Meats in Elkhorn? 

    Fareway Meat Market in Lincoln.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    paqman said:
    Awesome, I am about to do the same!!!


    Very nice. Where’d ya get yours?
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  • bubbajack
    bubbajack Posts: 1,168
    One of my favorite cooks, flavors, and that looks wonderful.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • lousubcap
    lousubcap Posts: 36,702
    Great cook and result.  Brisket on a stick!
    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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  • caliking
    caliking Posts: 19,780
    Looks like it turned out :clap:

    And, @paqman... great rack.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • paqman
    paqman Posts: 4,920
    @GrateEggspectations got it from the Finch market, 60$ per rack of 4 ribs (17$/kg)

    Also got this bad boy 😎:


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    @paqman: High roller!!!! Never heard of Finch Market, but guessing it’s in Finch? 🙂 Have a friend (who is a killer Q’er) who lives there. 
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  • lousubcap
    lousubcap Posts: 36,702
    @paqman - Great looking ribs and that A-5 is incredible.  I'm guessing the richness of the cut enables you to amortize the cost/banquet over more than one?? Regardless, living large and about to enjoy it-as it should be!
    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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  • paqman
    paqman Posts: 4,920
    lousubcap said:
    @paqman - Great looking ribs and that A-5 is incredible.  I'm guessing the richness of the cut enables you to amortize the cost/banquet over more than one?? Regardless, living large and about to enjoy it-as it should be!
    It is my second time getting the Miyazaki A5 wagyu, plan was to share this one for Christmas diner (SWMBO+me) but not sure I’ll be able to wait that long.  It is very rich, a piece like this can easily serve 4 as a starter.  There is no way I could eat a full one by myself.  With COVID, our restaurant expenses are way down so that’s a treat, I would usually not pay that much for meat 🤷‍♂️.  The ribs are a much better investment if you ask me but SWMBO wanted the A5 so I obliged 😂.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,920
    GrateEggspectations said:
    @paqman: High roller!!!! Never heard of Finch Market, but guessing it’s in Finch? 🙂 Have a friend (who is a killer Q’er) who lives there. 
    Yes, it is in Finch, it was about an hour drive.  They have brisket too and the best selection of rubs in town IMHO.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • slb78
    slb78 Posts: 15
    Great looking cook!  i have a plate rack frozen weighing in at 7 lbs.  definitely going to have leftovers after thaw and cook.  how do the cooked ribs do in a vac seal and frozen in peoples opinion?
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  • paqman
    paqman Posts: 4,920
    slb78 said:
    Great looking cook!  i have a plate rack frozen weighing in at 7 lbs.  definitely going to have leftovers after thaw and cook.  how do the cooked ribs do in a vac seal and frozen in peoples opinion?
    @slb78

    It works quite well actually but I debone them and slice thin across the grain (perpendicular from the bones).  To reheat, I just place the pouch in a container and then pour boiling water to cover the bag and then wait 5-10 minutes before serving.  I also cube leftovers and pour a handful of cold cubes in soup.

    Small cubes in veggies soup



    Larger chunks in Pho




    Thicker slices vacuum sealed and reheated in boiled water:


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • slb78
    slb78 Posts: 15
    cool, very helpful, thx.  great idea on the cubes too
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