No time for brisket so it's Dino Bones!

[schlotz]

It was Friday and crap, I forgot to pull the brisket from the freezer a few days ago in order to have it for Super Bowl dinner. So, I found a nice 4-bone chuck plate rib and thawed it instead. Sunday morning, I get the smoker setup and prepped the ribs with a slight fat trim followed by 50/50 cracked black pepper and kosher salt. In the smoker by 10:15a at 200º. Bumped to 280º and hour later. 7 hours later they are tender perfect. Pulled, rested for 6 minutes then foil wrapped and into the warming oven at 170º for about an hour until dinner.

About as simple as it gets for brisket-on-a-stick .

 

[jaxgatorz]

They look perfect !!

 

[chef k-dude]

Epic save!

 

[normanaj]

Now those look good!

That's another one you rarely find around here and when you do you pay out the a$$ for it.

 

[WaterRat]

 

[millerbuilds]

Beautiful Cook!
Nice work,

- Jason

 

[texomakid]

I agree, they do look perfect!

 

[sawhorseray]

LOOKS TEXTBOOK PERFECT, REALLY NICE WORK! RAY

 

[schlotz]

Thanks folks! I really wanted to do the brisket but a good set of chuck plate ribs is always right up there on the list. One thing nice is they are so simple to smoke and easily can get done in time for dinner.

 

[schlotz]

LOOKS TEXTBOOK PERFECT, REALLY NICE WORK! RAY

Thanks for the kind words, Ray.

 

[sandyut]

Those look amazing! Nice work!

 

[SmokinEdge]

Great looking Dino’s there Matt, nice work for sure.

 

[BrianGSDTexoma]

Wow! You nailed it Matt. Great color.

 

[schlotz]

Those look amazing! Nice work!

Thanks David. Never have to nurse maid these things which is nice given the weather.

Great looking Dino’s there Matt, nice work for sure.

Hey Eric, appreciate your checking 'em out. Thanks!

 

[schlotz]

Wow! You nailed it Matt. Great color.

Yup. The MAK has never failed at providing good eats around here. Thanks for stopping by Brian!

 

[JLinza]

Wow, that looks down right fantastic. Nicely done

 

[uncle eddie]

Very nice! Made my mouth water.

 

[DRKsmoking]

WOW, very nice Matt.

Now i want ribs

David

 

[schlotz]

Wow, that looks down right fantastic. Nicely done

Thanks J !

Very nice! Made my mouth water.

Go get yourself some plate ribs, I know you'll like 'em.

WOW, very nice Matt.

Now i want ribs

David

Appreciate you checking in David. When you want brisket but don't want to spend the time and/or money, then brisket-on-a-stick is the solution.

 

[chopsaw]

Those look great Matt . I don't see them like that around here .
I just did 2 briskets . One for grind , and the other one I left the point end whole
and cut some " Boneless ribs " out of the flat .
I'll see how it goes when it warms up some .