Rack Of Beef Ribs

dbCooper · May 25

Got off to a good start . . .

Image: https://us.v-cdn.net/5017260/uploads/editor/r4/zjid8yzbbjot.jpg

These came in a little over 7 pounds and were labeled as "Plate Ribs". To me that should mean three bones, this rack was four bones which typically indicates the Chuck not Plate section. Seasoned up with SPG and on at about 260 . . .

Image: https://us.v-cdn.net/5017260/uploads/editor/9x/szg1rgxe3rq7.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/zu/q2lb1w8id0i0.jpg

Made the first check-in after about five hours, not there yet . . .

Image: https://us.v-cdn.net/5017260/uploads/editor/xt/7o2cxa7v2dmr.jpg

They passed the toothpick test (probe like buttah) after about six hours. Results were good but not great, excessive fat layers internally was a put off and not expected from a "boutique" producer. Flavor was excellent though.

lousubcap · May 25

Brisket on a stick right there. Nailed 'em.

caliking · May 25

I'll take a plate over here, please!

johnmitchell · May 25

Oh boy those look fantastic 😋

Stormbringer · May 25

Looks fab … did you spritz at any stage?

dbCooper · May 25

@Stormbringer - No spritzing, for most of my ribs I just put them on and let them ride until done. Occasionally baby backs will see the smoke-wrap-smoke method, but I've mostly given that up.

Dyal_SC · May 25

Lookin good!

Rack Of Beef Ribs

Comments

Categories