Beef Short ribs - full plate advice

[jcam222]

Well i have decided to jump in and do some after seeing so many tantalizing posts here. I believe what i will be getting from the butcher is full plates of short ribs. I want to hopefully get these on in the AM next weekend to be served fresh around 4PM. I tentatively plan on injecting with Butcher BBQ prime briscuit inject and rubbing with a S&P / coffee/ cocoa rub. That said I am looking for your seasoned advice. Cook whole or section down to 2 or 3 bone sections? Smoke temp and time? Wood choice? I have hickory, apple, cherry , oak and pear. Suggestions on rub choice I have made? Inject or not inject ? I am all ears , thanks in advance for advice.

 

[chilerelleno]

Coarse salt and fresh cracked pepper.
Maybe some granulated onion and garlic, the good'ol SPOG.
A little cayenne if you want some heat.

I'm on the fence about injecting ribs and brisket with phosphates due to inexperience.
Though I don't see how you could really go wrong doing so.

Cooking temp 275°-300°
Oak or Hickory for smoke

Approximately 6-8 hours for Chuck, short ribs
So I'd think Plate, short ribs would take 7-9 hours.
Cook to an IT range of 195°-205° with the finish line being Probe Tender.

Cook bones down.
Cook whole rack.
Straight cook, no wrapping.

You say a whole Plate of short ribs.
Do you mean a whole rack of Plate, short ribs or Chuck, short ribs?

 

[jcam222]

Going to verify but the butcher said they were whole plate short ribs not

Coarse salt and fresh cracked pepper.
Maybe some granulated onion and garlic, the good'ol SPOG.
A little cayenne if you want some heat.

I'm on the fence about injecting ribs and brisket with phosphates due to inexperience.
Though I don't see how you could really go wrong doing so.

Cooking temp 275°-300°
Oak or Hickory for smoke

Approximately 6-8 hours for Chuck, short ribs
So I'd think Plate, short ribs would take 7-9 hours.
Cook to an IT range of 195°-205° with the finish line being Probe Tender.

Cook bones down.
Cook whole rack.
Straight cook, no wrapping.

You say a whole Plate of short ribs.
Do you mean a whole rack of Plate, short ribs or Chuck, short ribs?

chuck

 

[chilerelleno]

Cool, didn't know if you meant to say rack.
Lucky SOG, I can't source Plate, short ribs here.

 

[jcam222]

$3.75 / lb. by the case which is around 30 lbs.

Cool, didn't know if you meant to say rack.
Lucky SOG, I can't source Plate, short ribs here.

 

[chilerelleno]

$3.75 / lb. by the case which is around 30 lbs.

(New Jersey accent, incredulous tone)
$3.75 a pound, for Beef, Plate, short ribs?
GTFOH!

 

[jcam222]

(New Jersey accent, incredulous tone)
$3.75 a pound, for Beef, Plate, short ribs?
GTFOH!

LOL going to have to really quiz the butcher now to make sure I’m getting what he told me :) you have me wondering

 

[chilerelleno]

inspect them ribs.

Plate ribs are usually 2-3 bone racks and the bones average 10-12 inches or more long.
The bones are usually flatter both in length and thickness than chuck bones.
They are generally well veined throughout with fat and have a fat cap


Chuck ribs are usually 4-5 bone racks and the bones average 6-8 inches.
Chuck bones are usually rounder and have a bit of a curve to them vs Plates.
They generally have a pronounced fat cap atop the meat and along the bones.


Back ribs are usually 5-8 bone racks and the bones average 4-6 inches long.
Back bones are the roundest and have a distinct curve, think of the bones on a standing Prime Rib Roast or bone-in ribeye.
They generally only have meat between the bones, the bones show between the meat, hence their nickname shiners.
They have lots of fat around and throughout.