Cooking over 2 days

[Marauderer]

Hey Eugene, we are enjoying your journey. It is all good.

[eugenek]

Thanks, the internal temp was down to 132° by the time I got it back on so hopefully there shouldn't be too much risk. On with the cook! One thing I didn't mention is that I got this meat free from my butcher to try out. He ordered some short ribs from Mexico from a brand called Bona Prime. We noticed they're a little smaller and wondered if maybe the cows were smaller over there, haha. He said he specified plate when ordering but I have a suspicion they're chuck. I noticed the meat seemed to have an additional layer of fat and meat on top of the short ribs. If this is chuck, is it possible I've got short ribs with brisket on top?? I might have my anatomy all wrong, though.

[eugenek]

Here's the most obvious one from the 4 slabs I got. It's got a band of fat right through the middle. The meat on top isn't thick. Each slab is about the size of my outstretched palm. It's like the cornish hen of short ribs.



Here's an example of the difference in size between the short ribs from Bona Prime from Mexico (top) and Harris Ranch here in Central Cal (bottom):

[eugenek]

It's 9:15 am and after an hour-and-a-half it just hit 190° like a champ. I'm going to let it climb a bit further and then rest it. Thanks everyone for the help and encouragement, now back to your regularly scheduled program!

[Dewesq55]

That's the way to persevere, Eugene. Good luck with the rest of the cook, though it doesn't sound like you need it.

DEW

[eugenek]

Thanks again all for the help. It's like I've got my own 24/7 BBQ support line! The short ribs turned out pretty good although a little overcooked. But I'm gonna blame that on… the brisket?? I usually don't get stalls with short ribs so it was definitely panic time for me, but that's where I placed the probe. I took a couple slabs over to my butcher and we're pretty sure that that's what the top layer was. Who knew I'd be doing my first brisket cook. Check out the pics below and tell me what you think:




The top layer of meat coming right off


Here's the box they came in. It says NAMP 123A which should be the short plate ribs, but I'm not so sure.


The "brisket" portion was very dry, but the short ribs turned out good. My butcher and his team liked it so much he gave me the rest of the ribs!