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Plate ribs hot and fast? Nope couldn’t do it.

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  • Steve B
    Club Member
    • Jun 2016
    • 3065
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    Plate ribs hot and fast? Nope couldn’t do it.

    Alrighty. I threw up a post a week or so ago asking thoughts on cooking plate ribs hot and fast. Seemed to get different views.
    Now the reason I asked is because I’m also running a couple of butts as well. Why not. I have the room.
    So I decided to run my cook in the 275* range. Not too low and not too hot. Obviously using a stick burner temps are always moving around a bit. But I’ve Kept them between 235*-280*. Mostly hanging between 250*-270*.

    Anyway the dino ribs got some lovin courtesy of Henrik And the butts were rubbed up with Killer Hogs.
    Here goes a few pics. More to follow later on.
    Click image for larger version

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4415
    • Stockholm, Sweden

    #2
    They're starting to look real good! Amazing color.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 3065
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      Thanks Henrik I’m kinda shocked. One of the ribs is already done. 6-3/4hrs.
      And it probed like butta. Click image for larger version

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      Comment


      • Steve B
        Steve B commented
        Editing a comment
        Cain’t wait to dig into one of these. Using your rub is gonna send it over the top.
        But gotta let it rest for a few hours.

      • Henrik
        Henrik commented
        Editing a comment
        They sure look good! It's gonna be grand!

      • texastweeter
        texastweeter commented
        Editing a comment
        Probe between the bones, beef ribs have TWO membranes, one on the inside. You wanna make sure that the one on the inside (or both if you leave them on like me) give little resistance.
    • klflowers
      Club Member
      • Sep 2015
      • 3475
      • Tennessee

      #4
      Good looking meat

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 2475
        • Port Elizabeth, South Africa

        #5
        Dino treats. Good job.

        Comment

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

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #6
          I routinely cook at 275* for most all beef and pork. I really don’t consider that hot and fast. It’s more medium range.

          Comment


          • Steve B
            Steve B commented
            Editing a comment
            That’s why I wanted to run in that range.
            The cook is definitely going faster than keeping it down around 225*.
        • Steve R.
          Club Member
          • Jul 2016
          • 2418
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

          #7
          The ribs and butts look really good, but - can I just say - that is one fantastic looking fire!

          Comment


          • Steve B
            Steve B commented
            Editing a comment
            You most certainly can say that.
            Thank you. It almost looks surreal.

          • FireMan
            FireMan commented
            Editing a comment
            Yup on the fire!
        • Spinaker
          Moderator
          • Nov 2014
          • 10756
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Cuda 7' Fillet Knife

            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #8
          I can't wait to see those ribs sliced up.

          Comment

          • Jarret
            Club Member
            • Sep 2018
            • 70
            • Washington
            • Pitts & Spitts Maverick 1250
              PK360 w/Grillgrates
              Bradly Smoker
              Weber gas BBQ
              Smoke w/gateway
              Thermapen
              Joule for Sous Vide
              VacMaster VP215 chamber sealer

            #9
            Going to make my first beef ribs this weekend. I didnt realize beef ribs come in two types back and plate. I purchased the back ribs so I will make those first however i'm going to find some plate ribs today or tomorrow.
            Last edited by Jarret; September 29, 2018, 10:11 AM.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              Treat the back ribs like spare ribs. That’s how they cook.

            • Jarret
              Jarret commented
              Editing a comment
              Thanks Steve B
          • Donw
            Club Member
            • Jul 2017
            • 3293

            #10
            After seeing those ribs I just went to freezer to pull some out for Sunday. They look so good. As has been said before, 275 is a good smoking temp for beef ribs.

            Comment

            • Jarret
              Club Member
              • Sep 2018
              • 70
              • Washington
              • Pitts & Spitts Maverick 1250
                PK360 w/Grillgrates
                Bradly Smoker
                Weber gas BBQ
                Smoke w/gateway
                Thermapen
                Joule for Sous Vide
                VacMaster VP215 chamber sealer

              #11
              Steve B do I trim the fat off them before seasoning/cooking?

              Comment


              • Steve B
                Steve B commented
                Editing a comment
                Off the top of the ribs. Yes. Otherwise the brining/Seasoning won’t penetrate the meat.

              • JGo37
                JGo37 commented
                Editing a comment
                And pull the membrane...

              • texastweeter
                texastweeter commented
                Editing a comment
                JGo37 on beef ribs i leave the membrane. Helps to hold ith rack together as they are more tender than pork. It softens up much more than the membrane on pork ribs.
            • Steve B
              Club Member
              • Jun 2016
              • 3065
              • Rockland county New York
              • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                Yoke Up custom charcoal basket and a Grill Wraps cover.

                22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                Napoleon gas grill (soon to go bye bye) rotting out.

                1 maverick et-733 digital thermometer - black
                1 maverick et-733 - gray
                1 new standard grilling remote digital thermometer
                1 thermoworks thermopen mk4 - red
                1 thermoworks thermopop - red

                Pre Miala flavor injector
                taylor digital scale
                TSM meat grinder
                chefs choice food slicer
                cuisinhart food processor
                food saver vacuum sealer
                TSM harvest food dehydrator

              #12
              Pics of what I got from this cook.
              Love em or leave em. 😍😛😅 Click image for larger version

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              Comment


              • JGo37
                JGo37 commented
                Editing a comment
                You're making me love'em AND leave'em!!

              • Jarret
                Jarret commented
                Editing a comment
                Looks great!

              • Henrik
                Henrik commented
                Editing a comment
                You did good :-)
            • jgreen
              Charter Member
              • Oct 2014
              • 2722
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Thermometer:
                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                Accessories:
                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                Vortex
                Grillgrates
                and, maybe some other toys as well

              #13
              Wow. Those look great.

              Comment

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

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Cuda 7' Fillet Knife

                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                #14
                Awesome cook Steve! Those ribs look incredible. Did you ever figure out what was going on with the wood you were burning?

                Comment


                • Steve B
                  Steve B commented
                  Editing a comment
                  Thanks John. No I don’t know what that was about. I grabbed a couple of splits from a different pile and they lit right up and everything got right back on track.

              Announcement

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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              Meat-Up in Memphis

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