The Dinos fooled me last night

[schlotz]

Just when you think you've got this down, a curve ball is thrown at ya. I've had continued success with plate ribs over the years. Yesterday I put on a 4 bone plate that looked gorgeous using the same process, 50/50 salt and pepper in the smoker on low for one hour then bumped to 275º for the long smoke. After 8 hours the pull back off the bones was significant and they probed tender. Let 'em sit for 15 min on the counter while getting the rest of the meal ready then turned to slicing. Ran into meat I would say was medium to medium well but definitely not pull apart. Very disappointed. While the flavor was good and certainly edible, they were not fall apart tender despite the probing. Maybe it was just the luck of the draw for this specific plate? I'd venture to guess they needed at least another hour , maybe more. After being fooled last night I've put a note in my recipe app to shoot for a minimum of 9 hours.

 

[mike243]

Every piece is different, maybe a long time before you hit another tough 1, I will ck at 200 then decide if I might need 5 more, growling bellys tend to sway judgement

 

[sawhorseray]

I LOVE DINO RIBS, MY FAVORITE MEAT TO SMOKE AND EAT. I PROBE WITH A TOOTHPICK AND 203º IS USUALLY MY LUCKY NUMBER, ABOUT 7&1/2 HOURS ON THE KETTLE USING THE CHARCOAL CHAIN. YOU MUST HAVE BEEN HUNGRY, GOBBLED THEM RIBS DOWN BEFORE YOU HAD A CHANCE TO TAKE A PICTURE!

 

[schlotz]

I LOVE DINO RIBS, MY FAVORITE MEAT TO SMOKE AND EAT. I PROBE WITH A TOOTHPICK AND 203º IS USUALLY MY LUCKY NUMBER, ABOUT 7&1/2 HOURS ON THE KETTLE USING THE CHARCOAL CHAIN. YOU MUST HAVE BEEN HUNGRY, GOBBLED THEM RIBS DOWN BEFORE YOU HAD A CHANCE TO TAKE A PICTURE!

Hungry, yes but not pleased with how they came out. Only like to post the good stuff.

 

[Elf@shore]

Just when you think you've got this down, a curve ball is thrown at ya. I've had continued success with plate ribs over the years. Yesterday I put on a 4 bone plate that looked gorgeous using the same process, 50/50 salt and pepper in the smoker on low for one hour then bumped to 275º for the long smoke. After 8 hours the pull back off the bones was significant and they probed tender. Let 'em sit for 15 min on the counter while getting the rest of the meal ready then turned to slicing. Ran into meat I would say was medium to medium well but definitely not pull apart. Very disappointed. While the flavor was good and certainly edible, they were not fall apart tender despite the probing. Maybe it was just the luck of the draw for this specific plate? I'd venture to guess they needed at least another hour , maybe more. After being fooled last night I've put a note in my recipe app to shoot for a minimum of 9 hours.

Did you use any liquid , a small pan with apple cider ?
Moisture to the meat
Enhanced flavor
Tenderized the protein
After the initial, add water to the pan as needed when it dries out. adding more apple is too much acid.

 

[schlotz]

Did you use any liquid , a small pan with apple cider ?
Moisture to the meat
Enhanced flavor
Tenderized the protein
After the initial, add water to the pan as needed when it dries out. adding more apple is too much acid.

Nope no added liquid. Have never needed it with this smoker.

 

[WaterRat]

Nope no added liquid. Have never needed it with this smoke

Just when you think you've got this down, a curve ball is thrown at ya. I've had continued success with plate ribs over the years. Yesterday I put on a 4 bone plate that looked gorgeous using the same process, 50/50 salt and pepper in the smoker on low for one hour then bumped to 275º for the long smoke. After 8 hours the pull back off the bones was significant and they probed tender. Let 'em sit for 15 min on the counter while getting the rest of the meal ready then turned to slicing. Ran into meat I would say was medium to medium well but definitely not pull apart. Very disappointed. While the flavor was good and certainly edible, they were not fall apart tender despite the probing. Maybe it was just the luck of the draw for this specific plate? I'd venture to guess they needed at least another hour , maybe more. After being fooled last night I've put a note in my recipe app to shoot for a minimum of 9 hours.

That’s a bummer especially when you have your method. Seems a bit short of a rest, is that your usual ? Those dang sneaky dinos…

 

[schlotz]

That’s a bummer especially when you have your method. Seems a bit short of a rest, is that your usual ? Those dang sneaky dinos…

View attachment 732408

Yeah it's my usual method. Past smokes have yielded pull apart brisket-on-a-stick dinners which I now serve with home made gravy and mashed potatoes. While this plate section looked so good with lots of meat it found a way to fool me. Probably the wine consumption had a part in this, but that's my story and I'm stickin' with it.

Anyway, notes made to keep me from repeating what I missed. Specifically, plan for 9 hours start probing after 7.5, and use the RFX probe to monitor the IT for extra measure. As a rule, I always review past smoking notes before the next attempt. FYI: I use the Paprika app and maintain notes on each recipe.

 

[Dustin Dorsey]

I always cook them north of 200 internal regardless of how they probe. Short ribs are usually fatty enough they can take more heat and you want to render more fat anyway. My problem is usually not tenderness, but just the richness of them. I cooked some this past weekend and I made the mistake of seasoning them like brisket, but after the meat pulls back, the surface area gets smaller and suddenly you've overseasoned. Mine were ok, but the bark was too much.

 

[WaterRat]

Yeah it's my usual method. Past smokes have yielded pull apart brisket-on-a-stick dinners which I now serve with home made gravy and mashed potatoes. While this plate section looked so good with lots of meat it found a way to fool me. Probably the wine consumption had a part in this, but that's my story and I'm stickin' with it.

Anyway, notes made to keep me from repeating what I missed. Specifically, plan for 9 hours start probing after 7.5, and use the RFX probe to monitor the IT for extra measure. As a rule, I always review past smoking notes before the next attempt. FYI: I use the Paprika app and maintain notes on each recipe.

I’ll have to check out that app

 

[schlotz]

I always cook them north of 200 internal regardless of how they probe. Short ribs are usually fatty enough they can take more heat and you want to render more fat anyway. My problem is usually not tenderness, but just the richness of them. I cooked some this past weekend and I made the mistake of seasoning them like brisket, but after the meat pulls back, the surface area gets smaller and suddenly you've overseasoned. Mine were ok, but the bark was too much.

I can see how that could happen. For us here, it's a Texas approach. Simple 50/50 S&P and nothing else.

 

[civilsmoker]

With all the producers running to grass feed only herds it has increased the chance of a "bad" cut in my book. Beef tastes like what they eat.... some don't eat well in that grass feed environment and well that means we don't eat well..... IE the connective tissue is leaner and tougher, so it doesn't render very good.... more time or a wrap session following by a hold over at temp like brisket.... you can always do a broiler session to firm up the bark or glaze after this as well....

 

[thirdeye]

With all the producers running to grass feed only herds it has increased the chance of a "bad" cut in my book. Beef tastes like what they eat.... some don't eat well in that grass feed environment and well that means we don't eat well...

You are correct. One other factor is the added cost to properly finish beef on a grain diet, some producers try to shortcut this.

 

[chopsaw]

For us here, it's a Texas approach. Simple 50/50 S&P and nothing else.

You know what you're doing . I'm saying it was either the cut of beef , or the electric coming out of the bedroom window .

 

[Dustin Dorsey]

I can see how that could happen. For us here, it's a Texas approach. Simple 50/50 S&P and nothing else.

I love salt and pepper only. This time I used the new Franklin BBQ brisket rub, which has all kinds of stuff in it and it was my first time trying it so I didn't really know how much to put on. Salt and pepper is definitely easier to control and probably what I'll use next time.