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Beef plate back ribs

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shyzabrau

shyzabrau

Smoking Fanatic
Original poster
Mar 29, 2017
803
168
Troutville, Virginia
I just picked this up today as the price was low enough to experiment, but I don't know what it is!

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I've heard of the short plate and back ribs, but not "beef plate back ribs".

Can someone explain what it is that I bought?

I am thinking a four hour smoke and sous vide at 135 for 24 hours, then a finishing sear. Sound reasonable?
 
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No answers? Sad.

I just put on some salt, pepper and ancho chili powder. It is currently smoking in the Bradley without any additional heat (I also have some hardboiled eggs in the smoker for smoked deviled eggs and don't want to get the temp too high).

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That is likely a mistake....The Short Plate is on the belly behind the brisket and infront of the flank. The Back Ribs are the bones left after removing the rib eye roast. So how can they be from the belly and the back at the same time. I can't tell without a side view but wide flat bones are from the plate. Narrow more found bones are from the back...JJ
 
Looks like Back Ribs. Plate Ribs, aka Plate Short Ribs, are a 6"+/- flat bone with 2" thick meat that is layers of fat and lean not unlike bacon...Good deal! They are meatier than most l have seen...JJ
 
Four hours without heat is risky, especially if going to SV. One, two hours tops then proceed or set at 180-200 to an IT of 125 and SV...JJ
 
That should be a great meal...JJ
 
Shyzabrau said:
Out of the smoker and time for sous vide.

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Looks wonderful! i am glad I finally found a site that loves Sous Vide as much as I do!!!!

points! I learned of Sous Vide cooking in 2010 and have done a number of recipes using it. My absolute favorite is Sous Vide Sandhill crane breasts pull them out then based with bacon fat and flame grilled and serve with a balsamic and fig reduction.
 
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Indaswamp said:
 
Looks wonderful! i am glad I finally found a site that loves Sous Vide as much as I do!!!!

points! I learned of Sous Vide cooking in 2010 and have done a number of recipes using it. My absolute favorite is Sous Vide Sandhill crane breasts pull them out then based with bacon fat and flame grilled and serve with a balsamic and fig reduction.
Click to expand...
Wow. That sounds fantastic!
 
Okay, let's finish up this cook!

I took the ribs out of the sous vide bath after about 20 hours. I sprinkled them with some of my brown sugar-based rub to get a bit of a crust under the broiler.

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After the sugar melted a bit, I popped them under the broiler for about 90 seconds.

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I had two ribs for three people, so I cut them in two for this picture.

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Then I trimmed off the meat from between the two bones for the wife and the son and I each got a rib bone with the remaining meat.

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The Brussels sprouts are tossed with sautéed onion and my homemade andouille. I deglazed the sauté pan with the bag juices and some beef stock to make the sauce. Sauce was NOT needed, but was tasty just the same.

So, how were they? Wow! Absolutely delicious! My only regret is sharing them with my wife and son. The boy was upset with how quickly he finished his and that there was no more to be found. No smoke ring (I use a Bradley electric smoker) but the smoke flavor was spot on.

Amazingly tender. Clearly very juicy. So good...

I will definitely do this again (assuming I find them on sale again)!
 
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