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Beef Short Plate - Whats Your Cut?

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  • JGrana
    Club Member
    • Aug 2016
    • 312

    Beef Short Plate - Whats Your Cut?

    I have 2 nice beef short plates - one from Crowd Cow (the smaller one, ~3 inch bones) and a CAB from our local butcher (~6 inch bones).

    I have done beef short ribs on my KBQ in the past - big hit with my wife!

    Last time I did them I followed Meathead 's recipe and cut into 2 bone segments.
    I just watched Jabin Postals' video and I see he cuts them individual.
    In looking at a number of posts, most leave whole.

    Begs the question - what is your goto?


    ​'
    Last edited by Spinaker; July 18, 2018, 01:35 PM.
  • Steve B
    Club Member
    • Jun 2016
    • 3069
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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    #2
    If it's a 4 rib plate I will cut into half otherwise I leave whole.
    Cutting into individual ribs will give you more bark. I think its a matter of preference and taste.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7462
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

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      #3
      2 rib cut from a plate, unless it's a 3 rib plate then cook it whole. You get plenty of bark (two out of three sides) on a 2 rib option. That's my take on it, but YMMV !!!

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10756
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #4
        I always leave them whole when I cook them. I just love watching the whole plate of ribs morph into beefy goodness.

        Comment

        • SierraBBQGuy
          Former Member
          • Jan 2018
          • 173
          • Shingle Springs CA

          #5
          I’ve done both ways, not a whole lot of difference when done, except more bark when individual.

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #6
            I leave them whole. I''m always cooking 4 bone chuck short ribs. That's what my meat man can get and that's what I prefer! I get them by the case a couple times a year! I get ample bark, but mostly enjoy the succulent fat/meat combo of the whole cut. All in all, it's pretty much a personal prefernce thing. No wrong answer when you're cooking beef short ribs!

            Comment

            • adamjs83
              Club Member
              • Aug 2017
              • 192
              • Long Island, NY
              • Weber Performer Deluxe w/ Slow 'N Sear Plus
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              #7
              Three bone plate because that’s what my butcher stocks. I have 6-8 in the freezer at any given time.

              Low and and slow in the Kettle/SnS with BBR. Click image for larger version

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