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First attempt at Short rib plate

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  • Steve B
    commented on 's reply
    Awesome. Sooo glad everyone enjoyed your cook.
    I can only dream of this as it’s just me and my wife. And she doesn’t like bbq. 😢

  • joeeless
    replied
    I realize that any advice on the spare ribs should be in the pork section, so I will repeat the request there

    Leave a comment:


  • joeeless
    replied
    Once again, thank you all for your comments and help. I am really happy the way they turned out and even my wife, who usually eats like a bird (a parakeet) had a fair amount and enjoyed it. My daughter, looked at it when she came down for dinner, looked at it as if it was the worst thing she had ever seen and I told her to stop making faces, but she reluctantly took the center bone. After she had cleaned the bone of the tiniest scraps of meat, she had a big smile on her face.

    I think my next effort will be on labor day when I will attempt spare ribs. I prefer the baby backs or St Louis cut, but this is being done to please my wife. Any suggestions on this will be welcome

    Leave a comment:


  • ColonialDawg
    replied
    Those look deeeeeelicious! I’ll take the center rib.

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  • ofelles
    replied
    Looks great! I have one sitting in the freezer, may have to cook it up.

    By the way where has Troutman been? I don't remember hearing his wisdom lately, hope he is okay. (His name has been said a least 3 times, that should force him to appear!)
    Last edited by ofelles; September 3, 2020, 11:29 AM.

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  • Spinaker
    replied
    Great job!! Thanks for the awesome write up too! You nailed it!

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  • Spinaker
    commented on 's reply
    This key and great advice, my friend!

  • Texas Larry
    replied
    Very nice! Great writeup and pics! Sounds like you enjoyed the cook.

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  • Jfrosty27
    replied
    Yummy.

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  • SwampDonkeyzBBQ
    replied
    Those look great!!

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  • Schwyy
    replied
    Oh you lost temp control because you lifted the lid for pictures???

    After much thought the club members have decided that that's a sacrifice we are willing to accept!

    ​​​​​Keep those awesome pics coming!!!


    Looks like a great cook!

    Leave a comment:


  • Steve B
    replied
    Looks spot on. Nice cook. 🙌

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  • jerrybell
    replied
    That looks fantastic. Can't wait to hear what your family thought about it. You could probably fiddle with rub ingredients to get a crunchier bark. There are others here that can give you better advice. I look for good bark formation but not necessarily that it's crunchy. It will be hard to maintain that crunch if you are holding it wrapped for any length of time.

    Leave a comment:


  • joeeless
    replied
    Pepper was running really low so I decided to use BBBR. I put it on the kettle at 10:15. Temperature at the time was just on 225. The temperature did go up and for most of the cook it was around 250/260. The last time I took the lid to take a picture, the temperature came back with a vengeance and jumped up to around 300. It stayed there for about 15 minutes or so before I could bring it back down below 275. Like Troutman, this cook only took 6 hours and the probe test went in as if it were very soft butter. Temperature was pretty much 202 all around, excepting one spot it was 199, but still tender. I was really surprised that it did finish as quickly as it did. It is sitting in the cooler waiting for my daughter to get home and then I will find out how successful (or otherwise) I was. I will report tomorrow as to how is turned out and tasted. I do have one issue that I cant figure out and that is that the bark which seemed to set up well, is not crunchy. Maybe someone can explain that t me. The following are a couple of pictures that I took along the way.

    First one is just after I put on the rub and was ready to go on the kettle. The following three were taken at 2 hour intervals with the last one being what I finally ended with

    Click image for larger version

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    Click image for larger version

Name:	Short rib after 2 hours.jpg
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    Click image for larger version

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    Click image for larger version

Name:	Short rib after 6 hours.jpg
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    Thank you all again for your thoughts, ideas and help

    Leave a comment:


  • HawkerXP
    replied
    Looks great, take us along!

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