Picked up some plate ribs at the New York Butcher Shoppe which has recently opened up here in town. Followed Malcolm Reed's directions (though cooked at a lower temperature); cooked for three and a half hours, then pulled to wrap in foil with beef broth poured over the ribs. Cooked for another hour and a half and then pulled and put in a styrofoam cooler for an hour and fifteen minutes. All I can say is, wow. When I cut into this beast, a tsunami/torrent/tidal wave of juice came pouring out. Pretty incredible. Flavor is amazing and the marbling is insane. Having said all of that, this is a little rich for my taste. I'm not quite ready to start the keto diet just yet. I can see doing this once every two years (like porchetta, I have to forget how rich this is).
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Looks amazing.
Now when you say New York butcher shoppe, what and where are you exactly talking about? Cause I live in NY and am always looking for more sources for plate ribs.
Sorry Steve, but New York Butcher Shoppe is a smallish chain of butcher shops operating 13 stores in five southern states (yeah, apparently, you need to invoke New York sophistication to get us southern types interested in the product). https://nybutcher.com/contact/. This was the first time I bought from them but the ribs delivered. They are a little on the pricey side but it's nice to be able to talk a real butcher who knows what he/she is talking about. I wasn't able to find plate ribs here in Charlotte until I stopped by the store for the first time last week. I will be going back. Their NY strip looked pretty good.
Sandpaper , actually I hung them rather than put on the grate. I triple-hooked them. I originally had a hook on each end but then it occurred to me that with shrinkage the monster could fall down because the meat could shrink past the hook. So, I pulled it and hooked from the middle as well. It was a little cumbersome but it was more secure. Unless cooking a steak, I prefer to hook-and-hang on the PBC. I was a little wary that they could come undone but, in the end and as you can see, it worked out fine. They were amazing. Just don’t eat anything 24 hours in advance and don’t plan on eating anything for another 24 after eating. Also, have your cardiologist on stand-by.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Those look amazing. If I ever find ribs like these I think I will try and endure the richness, haha. I’ve not checked everywhere, but the places I normally buy meat don’t have anything like this.
Last edited by jfmorris; December 30, 2019, 09:35 PM.
Red Man I’m going to ask Sam’s Club some time, as lately they have flanken cut short ribs labeled as short ribs. Maybe the have them in the back and are just taking a band saw to them.
As Red Man notes, you will likely have to ask. Though I did at my local grocery stores and got blank stares. NY Butcher Shoppe doesn’t have these out in the cases. I had to ask but they easily obliged.
Last edited by Bobmcgahan; December 31, 2019, 06:09 AM.
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