7-bone short plate ribs

[edmonds]

7-bone slab of short plate ribs from my last Dexter, 7.5 lbs.
First time that I've gotten this cut from my cows so I have high hopes.
Used fermented hot sauce as binder, then dusted with salt and pepper, then overnight in fridge.
Gonna smoke it tomorrow on my WSM at 275F with oak and mesquite.
It'll be hotter than hell so I hope I have enough beer.

If it turns out well, I'll probably make another Barbecue and Country Blues video.
So you may see it again in a couple weeks.

 

[edmonds]

I intended to post this to beef forum. Oh well.

 

[yankee2bbq]

I’ll be watching this one!
That’s a nice cut of meat! Love short ribs on my WSM!

 

[smokin peachey]

Awesome

 

[SmokinEdge]

Watching. What a great start!

 

[chef jimmyj]

Looks like a good cut. I moved the thread for you. Good Luck with the cook...JJ

 

[SmokinAl]

Watching!!
Al

 

[edmonds]

Alright, here's the final product. What can I say?

6 hours at 275F on WSM, oak and mesquite.

Rest 1 hour and slice it up.

Plate with slaw, potato salad, and tomatoes.
Everything homegrown (except the carrots in the slaw).

 

[tallbm]

Alright, here's the final product. What can I say?

View attachment 505421
6 hours at 275F on WSM, oak and mesquite.


View attachment 505422
Rest 1 hour and slice it up.


View attachment 505423
Plate with slaw, potato salad, and tomatoes.
Everything homegrown (except the carrots in the slaw).

Wow that looks amazing!! Great job!

 

[mneeley490]

Ok, so I'm sitting at my computer eating a tri-tip sandwich, and I'm still salivating over those ribs! Well, done!