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7-bone short plate ribs

edmonds

Smoke Blower
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Joined Dec 6, 2020
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.
P1030505.jpg
 

yankee2bbq

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

chef jimmyj

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

SmokinAl

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Watching!!
Al
 

edmonds

Smoke Blower
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Joined Dec 6, 2020
Alright, here's the final product. What can I say?

P1030527.jpg

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


P1030535.jpg

Rest 1 hour and slice it up.


P1030539.jpg

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

mneeley490

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

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