Plate ribs - first time cook

[JC in GB]

I did 10 pounds of plate ribs this weekend. I must say that for the amount of meat on the ribs, those were really pricey.

The ribs turned out great. Fantastic flavor on all 4 varieties. If 10 pounds of ribs yielded more than 2 pounds of meat, I may try these again.

As much as I liked the flavor and texture of these ribs, I don't think I will be shelling out that kind of cash again for them

I did the ribs 4 ways.

Salt and pepper on all

Herbs de province

Za'Atar

Harry Soo's Moolah beef rub

African curry jerk paste

Opening the package:

Ready to trim:

Za'Atar top, Herbs de province lower

African curry jerk top, Harry Soo's Moolah beef rub lower

JC

 

[JLeonard]

Looks real good. I know what your saying about the amount of meat on them. I want the ones that look like a brisket on a bone. Maybe I'm looking for the wrong thing.
Jim

 

[HalfSmoked]

Nice
They are ribs that's why they call pork ribs spare ribs.

Warren

 

[TuckersBarbeque]

They look good though! How did you cook them?

 

[HalfSmoked]

Thanks for the laugh JLeonard it is appreciated.

Warren

 

[chef jimmyj]

Looks real good. I know what your saying about the amount of meat on them. I want the ones that look like a brisket on a bone. Maybe I'm looking for the wrong thing.
Jim

You want Chuck Short Ribs IMPS #130. Much more meat. They come 4 ribs together. Though individual ribs are common...JJ

 

[chef jimmyj]

Nice selection of seasoning JC. Didn't look like the needed too much trimming...JJ

 

[JC in GB]

They look good though! How did you cook them?

I cooked them in Sarina at 250 F 5.5 hours with cherry wood smoke.

Nice selection of seasoning JC. Didn't look like the needed too much trimming...JJ

The only trim was the silver skin on the top of the rib. I needed that gone to get the spices to the meat.

I will look for chuck ribs next time around.

JC

 

[JC in GB]

I cooked them in Sarina at 250 F 5.5 hours with cherry wood smoke.




The only trim was the silver skin on the top of the rib. I needed that gone to get the spices to the meat.

I will look for chuck ribs next time around.

All of those seasonings worked very well with the ribs. Not really a clear favorite.

JC

 

[JLeonard]

Thanks chef jimmyj I see these "dino ribs" and thats what I want to try. Just didnt want to look like an idiot going to a butcher and asking for that. LOL
Jim

 

[chilerelleno]

I did 10 pounds of plate ribs this weekend. I must say that for the amount of meat on the ribs, those were really pricey.

The ribs turned out great. Fantastic flavor on all 4 varieties. If 10 pounds of ribs yielded more than 2 pounds of meat, I may try these again.

As much as I liked the flavor and texture of these ribs, I don't think I will be shelling out that kind of cash again for them

I did the ribs 4 ways.

Salt and pepper on all

Herbs de province

Za'Atar

Harry Soo's Moolah beef rub

African curry jerk paste

Opening the package:

View attachment 474180

Ready to trim:

View attachment 474182

Za'Atar top, Herbs de province lower

View attachment 474183

African curry jerk top, Harry Soo's Moolah beef rub lower

View attachment 474184

JC

Aha! I was correct in my assumption that they were racks cut in two crosswise, English style short rib cut.

The spices do look good on the meat.
Any pictures of the finished ribs?

Pretty much all beef ribs are infamous for how much the meat contracts and pulls back off the bone into one big finished hunk of meat during cooking.
Like I said in the prior thread plate ribs average 5 to 7 lb per rack so your racks were approximately 5 lb each uncut.
Normally I would estimate a 30% to 40% loss of weight in cooking.
Due to the racks being split I would say you lost even more weight in cooking.
As the smaller hunks of meat with less mass on the ribs are going to shrink more than larger mass on a whole rack.
That's a damned shame, but it is what it is.

I sure do hope there are pics of the finished ribs, I bet they still looked and tasted mighty fine.

 

[chilerelleno]

Looks real good. I know what your saying about the amount of meat on them. I want the ones that look like a brisket on a bone. Maybe I'm looking for the wrong thing.
Jim

You want Chuck Short Ribs IMPS #130. Much more meat. They come 4 ribs together. Though individual ribs are common...JJ

I'm gonna have to disagree.
Plates are the Gold Standard, the Creme de la Creme when it comes to Beef Short Ribs aka "Brisket on a Stick".

Chuck ribs don't have more meat.
More and smaller rib bones equal more servings, but not more meat per bone in weight or sheer size.
Chuck's are more heavily layered with bands of fat.
And yes n my experience their finished size doesn't compare to Plates.

Plate Short Rib

Chuck Short Rib

 

[SmokinVOLfan]

Just didnt want to look like an idiot going to a butcher and asking for that. LOL
Jim

No worries Jim just ask the butcher for the Triceratops sub primal section. He wont laugh I promise.

 

[JC in GB]

Aha! I was correct in my assumption that they were racks cut in two crosswise, English style short rib cut.

The spices do look good on the meat.
Any pictures of the finished ribs?

Pretty much all beef ribs are infamous for how much the meat contracts and pulls back off the bone into one big finished hunk of meat during cooking.
Like I said in the prior thread plate ribs average 5 to 7 lb per rack so your racks were approximately 5 lb each uncut.
Normally I would estimate a 30% to 40% loss of weight in cooking.
Due to the racks being split I would say you lost even more weight in cooking.
As the smaller hunks of meat with less mass on the ribs are going to shrink more than larger mass on a whole rack.
That's a damned shame, but it is what it is.

I sure do hope there are pics of the finished ribs, I bet they still looked and tasted mighty fine.

I didn't get any pics of the finished cook. By the time I got a second to snap a photo, there was nothing but a pan full of bones.

 

[HalfSmoked]

Thanks for the Laugh JC in GB it is appreciated.

Warren

 

[SmokinVOLfan]

JLeonard hope you know I was just kidding man. Don't want you to think I was trying to be a D-bag lol

JC in GB didn't mean to hi-jack your thread. Those ribs look great I bet they were tasty. I did some chuck short ribs, individual bones a couple weeks ago. Never tried the plate ribs but the chuck shorts are good!

 

[JLeonard]

SmokinVOLfan No way man. My skins a lot thicker than that. Heck if you cant laugh what can ya do?
Jim

 

[pa42phigh]

You want Chuck Short Ribs IMPS #130. Much more meat. They come 4 ribs together. Though individual ribs are common...JJ

What does IMPS STAND FOR??

 

[texomakid]

Good post JC. You are my spirit animal with the different types of rubs and such (I've seen you do this before) A great way to compare these rubs.

So, which rub was your favorite?

 

[jcam222]

I'm gonna have to disagree.
Plates are the Gold Standard, the Creme de la Creme when it comes to Beef Short Ribs aka "Brisket on a Stick".

Chuck ribs don't have more meat.
More and smaller rib bones equal more servings, but not more meat per bone in weight or sheer size.
Chuck's are more heavily layered with bands of fat.
And yes n my experience their finished size doesn't compare to Plates.

Plate Short Rib
View attachment 474192

Chuck Short Rib
View attachment 474193

Man those both look meaty and delicious to me. I’ve cooked both and just LOVE them. I am always very happy if I can get into either for around $5.99 and even happier when I get them cheaper.