A great source for beef "plate" ribs. Not where you would think and two cooks.

[JCBBQ]

johnec00 FYI my Seabra doesn't sell them packaged. You have to get em from the butcher and they come 3 bones only. TBH I was so happy I didn't ask if they were choice or not. The brisket they sell is choice so I just assumed it was.

[johnec00]

Apparently all Seabra are not created equal, the one here (Orlando) does not have brisket, and the beef ribs I saw were ~14 pound package at $50+, a little too much for a test cook. I guess I need to ask the butcher if they have individual slabs next time. Anyhow, yours looks great, good cooking!

[Steve B]

Ribs dry brined for 24hrs and rubbed. Ready for tomorrow's cook. hey JCBBQ let's keep this thread going with our rib cooks and show lots of pics.

[JCBBQ]

Yes!!

[Steve B]

Oh man brother.I am drooling right now. Beautiful smoke ring too.
What did you cook them on and what temps were you running?? Also how long did those beauties take??
I'll post my pics tomorrow when I do my cook.
And I got a surprise cook going on as well. More about that tomorrow.

[fzxdoc]

Talk about picture-perfect! Beautiful beef ribs!

Kathryn

[JCBBQ]

Thanks fzxdoc and Steve B. Looking forward to your surprise today Steve!

[JCBBQ]

Cooked it on the PBC, just KBB, not wood. I haven't used my PBC in a very long time and had the temps way too high mid 300s but eventually got it below 300 when I realized that the lid wasn't firmly in place. They took 6.5 hrs - probably would have been more than 7 if i'd had the temps correct from the get go. I faux cambro'd them for about 45 mins. Excellent meat. Tender, moist, flavorful. Great bark - I used BBBR right before putting them in the PBC and I dry brined them last night.

[GDavis]

That is a great idea. I did that with the local Cuban restaurant in my neighborhood. I wanted some great Cuban bread and they just added what I need to their normal order. Saved me a trip to Ybor City. My BBQ supply store, Whiskey Bent, gets all sorts of restaurant quality meats from Master Purveyors out of Tampa. I just have to call them and they will add it to their order.

[Steve B]

Nice. Like they say. You never know.

[Steve B]

7:00am and the plates are on. Pit temps about 240*.

[fzxdoc]

I'm watching this space like a hawk. Smoke on, Steve B !

Kathryn

[Steve B]

fzxdoc 4hrs in. Pit holding quite nicely between 230-245 one plate has hit the stall. The second is about 6* away. I am adding about 3-4 splits an hour. A little more than I would like but what the heck. Everything's going smooth.

[JCBBQ]

What are you estimating for those monsters? Another 3 hours? More?

[Steve B]

JCBBQ dude this cook has been crazy. Meaning how easy it's been keeping my temps within 20* from between adding more splits and even from left to right my temps are staying within 10-15*. I guess you're right. I'm no Pitmaster but I am mastering my pit. Seriously more fun each cook

[JCBBQ]

Steve , That's awesome! I love to hear that.

[Steve B]

JCBBQ I just wrapped them. They seemed to hit another stall around 176-188 for each one. Going on 11hrs now. More pics after the cambro.

[JCBBQ]

Steve B Pics! Pics! We demand pics!

[Pequod]

Nice score! Definitely worth finding a good source for plate ribs. After a long search, and being told by my butcher that they wouldn't offer them, I finally found them at my local Asian market. Angus, in cryovacs of 2-3 plates each for around the same price you paid. It's also the only place I can get packer briskets around here.

[Steve B]

Nice brother nice. It just goes to show that if there's a will there's a way.

[Steve B]

Finally done. The first plate got into the cambro after 11-1/2hrs. The second 12-1/2hrs.
2-1/2hrs after resting here are the results.

[JCBBQ]

Niiiiiiice!

[HorseDoctor]

Ribs look awesome! Did you make the "done" call by temp or probe tender? Just curious...

[Steve B]

One was both probe tender and the temp was 203*.
The other became "done" cause I was running out of patience. But it also probed tender. After the pics I just slid the bones off of the meat with no effort.

[DeusDingo]

those look amazing! i gotta stop reading so close to lunch

[JCBBQ]

Steve B how'd you like them? I'm definitely doing this again soon. They were a big hit. I might even strip the meat off and put them in tacos.

[Steve B]

Funny thing is that that's not what I had for dinner last night. I only had a nibble which was delicious. I'll post last nights experiment when I get home from work.
I am having a couple of those bad boys tonight though.

[fzxdoc]

Steve B Enjoy! You deserve a feast!

Kathryn