Just 2 plate ribs question

[Okiejoebronco25]

Hi All;
Found a great new meat supplier for farm to butcher to table. Dropped $500. Got great deal on ground beef $3.99#. Whole NY strip cut into 12 steaks $10#. A whole tenderloin $57. Etc. anyone I asked for plate ribs/dino. Wanted a 4 bone. They cut them into 4 single bones. Can the more experienced here give me some guidance on smoking 2 individual bones. I’d imagine they’d cook quicker? What is the best approach? Will be on my Oklahoma Joe Bronco 2.0. Jealous devil briquettes. Post oak for flavor. Any advice appreciated. Cooking tomorrow.

Well turned out well I guess. Ribs are resting in cooler under blanket. Decided to air fry a turkey tenderloin. Turned out best turkey I ever had. That Heath Riles is the best rub I ever tasted on poultry. Hats off to him and the garlic jalapeño. Man is it tasty. Note back later after cutting into ribs.

 

[WaterRat]

Singles will smoke up just fine. Salt, pepper, maybe garlic. I usually go 4 hrs or so at 225-250 then into a pan to braise: Some rough cut carrot celery onion and red wine in a disposable aluminum pan covered tight until super tender roughly another 2hrs or so (bump heat to 300). You can skip the braise but I’d start mopping after a few hours to keep the surface from drying out too much.

Edit: really hard to overcook, get em tender!

 

[Okiejoebronco25]

Singles will smoke up just fine. Salt, pepper, maybe garlic. I usually go 4 hrs or so at 225-250 then into a pan to braise: Some rough cut carrot celery onion and red wine in a disposable aluminum pan covered tight until super tender roughly another 2hrs or so (bump heat to 300). You can skip the braise but I’d start mopping after a few hours to keep the surface from drying out too much.

Edit: really hard to overcook, get em tender!

Appreciate feedback. I’m trying to do that full bbq rib. Not a fan of braised with wine. But good info. “Mop” and can’t overcook. Good to know. Suggestion for mop liquid? I just picked up my first bottle of Meat Mitch Womp sauce. Curious if that would work

 

[912smoker]

You could give them a spritz of water or beef broth .
The Whomp sauce is very good!!

Keith

 

[WaterRat]

Appreciate feedback. I’m trying to do that full bbq rib. Not a fan of braised with wine. But good info. “Mop” and can’t overcook. Good to know. Suggestion for mop liquid? I just picked up my first bottle of Meat Mitch Womp sauce. Curious if that would workfo

First do NOT use the Womp, thats a bbq sauce not a mop and way too sweet for beef, imo. Keep that for your pork ribs.
For your mop you want a thin liquid mix some beer,water, cider vinegar and add a lil black pepper. Maybe a little woosy. Your goal here is to just cool down the surface a bit and keep it moist. I do not like any oil in my beef mop. Start mopping after couple hours in once the bark is set and starting to look dry then continue when it starts looking dry again in 45 min or so. Good luck!

Oh, the braise I gave is more an elegant wrap than a from the beginning braise, still gives bbq flavors but I do it the way you want to do these as well.

 

[Okiejoebronco25]

First do NOT use the Womp, thats a bbq sauce not a mop and way too sweet for beef, imo. Keep that for your pork ribs.
For your mop you want a thin liquid mix some beer,water, cider vinegar and add a lil black pepper. Maybe a little woosy. Your goal here is to just cool down the surface a bit and keep it moist. I do not like any oil in my beef mop. Start mopping after couple hours in once the bark is set and starting to look dry then continue when it starts looking dry again in 45 min or so. Good luck!

Oh, the braise I gave is more an elegant wrap than a from the beginning braise, still gives bbq flavors but I do it the way you want to do these as well.

Okay great thanks. I don’t have beer. I’ll do 50/50 acv and water. Touch of pepper and W. I seasoned the big one S&P and finish that way. The little one Cosmos double pepper and will sauce at very end. I wanted to leave a little fat on big one but had a really thick silver skin on top.

 

[Okiejoebronco25]

Hi All;
Found a great new meat supplier for farm to butcher to table. Dropped $500. Got great deal on ground beef $3.99#. Whole NY strip cut into 12 steaks $10#. A whole tenderloin $57. Etc. anyone I asked for plate ribs/dino. Wanted a 4 bone. They cut them into 4 single bones. Can the more experienced here give me some guidance on smoking 2 individual bones. I’d imagine they’d cook quicker? What is the best approach? Will be on my Oklahoma Joe Bronco 2.0. Jealous devil briquettes. Post oak for flavor. Any advice appreciated. Cooking tomorrow.

Well turned out well I guess. Ribs are resting in cooler under blanket. Decided to air fry a turkey tenderloin. Turned out best turkey I ever had. That Heath Riles is the best rub I ever tasted on poultry. Hats off to him and the garlic jalapeño. Man is it tasty. Note back later after cutting into ribs.
View attachment 736357View attachment 736358View attachment 736359View attachment 736441

Results don’t make me mad.

 

[jcam222]

Results don’t make me mad. View attachment 736457

Man nice smoke ring. Looks delicious

 

[WaterRat]

Looks good!