Smoked Plate Rib, Wild Rice, Brussel Sprout, and Red Currant Dinner!
How it came to be:
Found another Costco score .....some very marbled plate ribs last week. I have been passing up these double pack of ribs because it was too much for one meal and didn't really want to add to the freezer but came up with a way to "hold" it without a freezing.... Ie had some dry age bags in the BBQ drawer so bingo.... a way to hold it fresh for a couple of weeks.... also dry aged the fully fat capped one so less trimming when I pull the back out a few weeks...
Check out the marbling.....I couldn't pass these up when I saw them!
close up! Man oh man!
Marbling of the ribs going in the smoker
close up....this is marbled to the A5 level....
Bingo the fridge 2-4 week hold..... ie when every we have a desire for ribs gonna pull it!
The weekend meal got coated in my 5-spice butter rub
just a pic of the RFX probes...... Just a side note that I have discovered a why I think many people are having connection issues with these. If they get inserted beyond the dark bar, then the connectivity drops to poor and will easily lose connection. If you have them installed as noted below, then you get a solid connection! However, you need to keep an eye on them because as the ribs shrinks the probe will stick out further so you will want to adjust them mid cook.
on the RT 1600 at 265 with a drip pan underneath.... I am LOVING the 1600 and all the vertical space for the drip pan setup!
Oh so the X-Fire grill always has a job to do when smoking. This location is perfect for the gateway for the probe connectivity and the Wi-Fi to the house so this is a two smoker cook....lol
5 hours in.....INT is 180 so time to wrap!
Pulled them at 198-200 INT and meat jello.....reasted in the oven for 60 mins while the sides were in the works....
I think you can call this fall off the bone.....LOL
sans dino bones......ready to slice
since sans ribs just sliced it like brisket......note I did NOT dress this with the rendered tallow as I normally do because the marbling was more than enough!!!
Trimmed up the slices to have 100% perfect bite pieces then added some wild rice, pan seared brussels then topped it all with Mrs Cs red currant balsamic reduction! Holy crap this was crazy good!
Just a shot of the "set" dry aged rack #2....man these are going to be tasty in another week or two!
till next time :-)
How it came to be:
Found another Costco score .....some very marbled plate ribs last week. I have been passing up these double pack of ribs because it was too much for one meal and didn't really want to add to the freezer but came up with a way to "hold" it without a freezing.... Ie had some dry age bags in the BBQ drawer so bingo.... a way to hold it fresh for a couple of weeks.... also dry aged the fully fat capped one so less trimming when I pull the back out a few weeks...
Check out the marbling.....I couldn't pass these up when I saw them!
close up! Man oh man!
Marbling of the ribs going in the smoker
close up....this is marbled to the A5 level....
Bingo the fridge 2-4 week hold..... ie when every we have a desire for ribs gonna pull it!
The weekend meal got coated in my 5-spice butter rub
just a pic of the RFX probes...... Just a side note that I have discovered a why I think many people are having connection issues with these. If they get inserted beyond the dark bar, then the connectivity drops to poor and will easily lose connection. If you have them installed as noted below, then you get a solid connection! However, you need to keep an eye on them because as the ribs shrinks the probe will stick out further so you will want to adjust them mid cook.
on the RT 1600 at 265 with a drip pan underneath.... I am LOVING the 1600 and all the vertical space for the drip pan setup!
Oh so the X-Fire grill always has a job to do when smoking. This location is perfect for the gateway for the probe connectivity and the Wi-Fi to the house so this is a two smoker cook....lol
5 hours in.....INT is 180 so time to wrap!
Pulled them at 198-200 INT and meat jello.....reasted in the oven for 60 mins while the sides were in the works....
I think you can call this fall off the bone.....LOL
sans dino bones......ready to slice
since sans ribs just sliced it like brisket......note I did NOT dress this with the rendered tallow as I normally do because the marbling was more than enough!!!
Trimmed up the slices to have 100% perfect bite pieces then added some wild rice, pan seared brussels then topped it all with Mrs Cs red currant balsamic reduction! Holy crap this was crazy good!
Just a shot of the "set" dry aged rack #2....man these are going to be tasty in another week or two!
till next time :-)
