Bought a pkg of plate ribs recently and in the package they looked like a single 4 rib rack, but upon opening, I found they were already cut into individual ribs! Obviously the cook time will be less but How have some of you handled ribs such as these? Low N slow?.. Wrap, No wrap?.. Hot and fast like a steak? "blashemy "style??... Gonna thaw them out and cook later this week when the weather warms up!
Curious to read your thoughts!
Thanks.
Low and slow all the way. But they will cook faster than a whole rack. Beyond that, standard drill. Oh and I don’t wrap myself. But many do. Your preference on that.
Creekstone is where I've gotten both plate and chuck ribs. Every so often their chuck ribs go on sale for about 25% off. They ship in two four-bone racks that are in the same cryovac, so one needs to plan accordingly if not making them all at once (be ready to vac seal the other rack or whatever).
Can't remember! It was a while ago! The pack was an 8 pc pack and I repacked and vacumm sealed them 4 to a bag! If I can come up with the answer I'll re-post.
I normally wrap at 180 F with foil. I get a very tender moist rib that way. I have only cooked ribs as a group of 4 or in pairs so I have no first hand knowledge on cooking them individually.
I always cut my full plates into individual ribs to smoke. More bark, nice presentation, and cooks a little faster. I can also pull ribs individually when they are right for pulling.
I might try this next time. Invariably, the full rack undergoes differential shrinkage from one part to the other during the cook, and maybe that would be mitigated by cutting them? Now there's an experiment waiting to happen...
I cooked a full rack of 4 plate ribs and 4 individual ribs this weekend on my Texas Original Pit. The full rack took about 1/2 hour extra to perfect tenderness. Overall, it was a 6 hour cook: 4hrs unwrapped until a beautiful bark and then wrapped in foil for 1.5 to 2 hours until done followed by a 2 hour rest. The pit ran steady between 250-300 for most of the cook using white oak splits (after charcoal startup). The ribs were prepped with a Better Than Boullion slather and then a light coating of LAWRY’S followed by a rub of sea salt, coarse pepper, and garlic. The result …delicious!
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