Iwent to my meat place for my weekly Friday meat buy. The store is a typical "Latinish" grocery store where 1/4 of it is walled off and refrigerated. There's a display case for "prime" and others all over the place by meat type. I looked in the prime case and saw what looked like they could be plate ribs. My meat guy is Alejandro who speaks English almost as good as I speak Spanish. I asked if those were "plate ribs" nd was answered with "Que?" He held up a nice 4 bone selection. $8.99/lb. OK, so it's prime. They also had non-prime that were a little thicker about the size of a three finger bag. Those were all in the 20lb range. I wasn't in the mood for a $180 experiment so i went with the prime version. Still not bad for $34 for a Sunday meal. made up a rub with SPG, paprika brown sugar, garlic and all the usual subjects. fired up my new best friend MB560 and filled with lump and several chunks of hickory and post oak. temp held real steady between 235 and 245. made up a spritz of apple juice nd ACV. probed it and went about Sunday chores. Six hours later after several spritzes hot 202 degrees. pulled and let rest. We each had one bone and were sufficiently filled. In all of my smoking experiences I've never taken anything off that was this good. n o sauce or anything other than the rub. It was truly a meat-gasm. I'm going back to the store this morning in hopes there are some left for the freezer. I've got to work on my food photography skills as these pics don't do them justice.
