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

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

    Comment


      #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.

      #4
      Good looking meat

      Comment


        #5
        Dino treats. Good job.

        Comment


          #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*.

          #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!

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

          Comment


            #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

            #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


              #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.

              #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 :-)

              #13
              Wow. Those look great.

              Comment


                #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.

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