7-bone short plate ribs

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edmonds

Smoking Fanatic
Original poster
SMF Premier Member
Dec 6, 2020
490
1,029
Huntsville, AL
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.
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Looks like a good cut. I moved the thread for you. Good Luck with the cook...JJ
 
Alright, here's the final product. What can I say?

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


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Rest 1 hour and slice it up.


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