Burke's Garden Beef Short Rib Plate

[JGrana]

Based on my freezer taking a vacation during this cold weather, I am smoking some beef I ordered from Crowd Cow. The farm is Burke's Garden Meats in Virginia. They open range, grass feed their beef - no antibiotics, GMO's etc.

I ordered 2 NY Strips - both great.
The Chuck Roast is in the spa @ 135F until tomorrow
Here is the short plate, did some minor trimming and just dry brined:



Lots of meat on this rather small bones!!!

Quick question - should I smoke it whole or cut into 4 ribs?

I will be firing up the KBQ tomorrow morning. Yeah, we just had 12" of snow and the high tomorrow will be 16F...

[EdF]

Sounds like "trial by fire"!

I'd smoke it as a single piece unless you want your trial a bit shorter.

[Henrik]

I'm with EdF on this one, smoke it whole. It will be grand.

[RonB]

Here's another thought. How much bark do you want? Whole, you get bark on the top and the two sides. When you cut this into individual ribs for serving, the two middle pieces don't have a lot of bark.

If you cut it into two pieces, each rib will have bark on two sides. And cutting into individual ribs will give you even more bark. Personally, I would probably cut the ribs into two pieces.

This does not take into account the ends because they will have bark regardless of how you slice it.

[JGrana]

Thanks gents. I will hit them with some BBBR tomorrow morning and get it going.
I am also smoking 2 full racks of SLC ribs, 4 chicken halves, the chuckie and a small HOF that I sous vide a few days ago.
I can then re-freeze and enjoy over the next month or so...

[EdF]

OK, I surrender: "HOF"?

[edible hen]

Hunk of flat EdF

[EdF]

Thanks edible hen !

[DWCowles]

Yes! Smoke it whole...

[texastweeter]

whole. rub with Worcestershire sauce and hit it with BBBR. If you have a jaccard tenderizer might hit it with that first. leave the membrane on.

[HorseDoctor]

Whole! Salt & pepper is all you need!

[texastweeter]

a Dalmatian rub is mighty fine, we swap it back and forth with my BEVO Bark (a BBBR that is heavy in chilies that I make) to keep things interesting. Sometimes we even make a dirty Dalmatian rub.

[Jerod Broussard]

Cut in half.

[W.A.]

I'd do Aaron Franklin style. Whole, light coat tabasco, heavy salt and pepper.