Beef Plate Short Ribs (NAMP 123A) – Last weekend. Rub with Kosher salt and coarse black pepper, only. Smoke with bones down for 6-7 hours at 250*-275* smoker temp. This is seriously some fantastic eating, and one of the easiest pieces of meat to smoke. I've tried different rubs, as Tadpole said. But, after talking to Wayne Mueller, from Louie Mueller Barbecue in Taylor, TX, I've started using just salt and pepper...same for brisket. That's what most Texas barbecue places do, and really that is all beef needs. But, Wayne said his rub is 1-part salt to 9-parts pepper...and even though I think his beef ribs are the best there is, I don't use quite that much pepper. The problem with beef ribs, even in Texas, is getting your hands on them. The next ones I smoke, I'm going to try the Beef Chuck Short Ribs (NAMP 130). Just to see the difference. The plate ribs (NAMP 123A) are 3-bone racks and consist of ribs 6-8 in the plate area behind the brisket. The chuck ribs (NAMP 130) are the 4-bone racks consisting of ribs 2-5 in the chuck area above the brisket. Some Texas barbecue joints to the plate ribs, and some do the chuck ribs. Wayne Mueller told me he did the chuck ribs for years, but changed about 5 years ago to the plate ribs. He says you get more meat on the plate ribs.
Like Tadpole, the ones I did below were about $9 a pound. But, considering Texas barbecue joints charge anywhere from $18-$23 a pound to eat theirs, not too bad. However, I have finally found a butcher that I can get the chuck ribs from. He said he normally cuts them across the bone, flanken style, and has them for $5.98 a pound. But, if I want un-cut racks, he could sell them to me for $4.98 a pound. Now, we're talking, and I can't wait to try some.
This coming weekend, we're having some folks over for a barbecue, and I'm going to do 4 more racks of these plate ribs, along with some sausage. Then, the next time, I'll be giving the chuck ribs a try.
1 hour in:
3 hours in:
5 hours in:
7 hours in, and done:
Sliced, ready to eat:
I have to say, they were fantastic! I only smoked the one rack, since it was just me and the wife. We ate one rib each of the two bigger ones. Then, I had the one with the fewest meat on it for breakfast the next morning. It was absolutely amazing, even warmed up in the microwave. As expensive as brisket has gotten lately, I think beef ribs are going to be my go-to meat for a while. They are definitely worth the price...and the smoke time is about half what a brisket takes. Win-Win!
Edited by MickHLR - 3/4/16 at 10:47am