Beef Plate Ribs and a small Brisket

Discussion in 'Beef' started by dstar26t, Nov 16, 2015.

  1. dstar26t

    dstar26t Fire Starter

    Restaurant Depot had a bunch of Beef Plate Ribs and a small (8.8lb) choice packer brisket so I got to cooking this past Saturday.  Haven't done a brisket since July so it was high time.  Also wanted to try to reduce the bark on the ribs compared to my last attempt.

    The brisket required minimal trimming and I trimmed some of the excess fat from the ribs.  Both were dry brined over night with 1/2 tsp kosher salt/lb.  Then rubbed with hot sauce and coarse black pepper and put on the cooker @ 275ºF using 16  month seasoned Red Oak as the fuel.


    Both the ribs and brisket were wrapped in butcher paper after 6 hours.  The ribs were done after 7.5 hrs and held in a cooler for 1.5 hours.  The brisket was done after 11 hrs!  It was worth the wait though.




    Nate
     
    dukeburger likes this.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks great from here! How did your ribs turn out compared to last time?

    Nice smoke ring on both.

    [​IMG]
     
  3. dstar26t

    dstar26t Fire Starter

    Thanks Duke.  You can't tell in the pictures but these were maybe a tad juicier.  They were also more appealing to the guests that don't understand bark.  I liked the intense bark of the unwrapped ribs last time, adds some complexity to the texture and flavor.  The plate ribs were also easier to trim the fat off prior to cooking and had more of a presentation impact since the bones are slightly bigger and there is slightly more meat on them.  I will stick with plate ribs and leave one rack unwrapped for myself if cooking multiple racks.
     
  4. Dino ribs!  Looks awesome, one of my faves, nice job! Did any of the heat from the hot sauce come through?
     
  5. dstar26t

    dstar26t Fire Starter

    I didn't detect any heat from the hot sauce (Louisiana) but I believe the cayenne pepper flesh flavor came through but only slightly.  
     

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