Plate Ribs Tonight

[Sammie The Bull]

@schlotz
Ohhhhhhhhh they look so gooooooooood! Beautiful job bud!

Because of YOU, I just checked my freezer. YEP! There was a nice rack of them beef ribs sitting in there. Wanna guess where they`ll be going next?

 

[BrianGSDTexoma]

Wow Matt! Nailed them.

 

[civilsmoker]

Perfect cook!

 

[schlotz]

Thanks to all for the comments! They were very tasty. Smoked them for a tad over 7 hours. As we all know each piece of meat has their own time table. I actually got fooled a bit as they probed tender but in reality they could have used a few more minutes in the smoker.

All my smokes & other recipes are kept in Paprika. Everyone of them contain notes from each time they were used. Added another note to this one to let 'em go a bit farther once probed tender.

Hope your next smoke turns out great!

Matt

 

[912smoker]

Perfect cook Matt and gives me an idea for the wife's bday cook next month!
Hopefully they'll turn out like yours and congrats on the ride!

Keith

 

[schlotz]

Perfect cook Matt and gives me an idea for the wife's bday cook next month!
Hopefully they'll turn out like yours and congrats on the ride!

Keith

Thanks Keith!

 

[Okiejoebronco25]

Look amazing, can you share some sourcing tips? I tend to get the too fatty.

 

[schlotz]

Probably not of much help. My source is a local butcher here in Indiana. I'd suggest looking for a butcher shop. Plate ribs do have fat. Zoom in a bit on the cut photo and you can see the fat. Slow smoking helps to render them, by that I mean 7-9 hours. I do mine at 275º but there is still going to be some remaining fat. Every piece you smoke can be different when it comes to time and tenderness. Can't say I've ever experienced a set of dino bones that doesn't have some fat remaining, we just eat around what we uncover and they are well worth the effort.

 

[sawhorseray]

DON'T KNOW HOW I MISSED THIS ONE, RIBS LOOK PERFECT, NICE WORK!