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Featured Replies

39 minutes ago, ChampKind said:

But what the fuck do I know...the James Beard Foundation doesn’t even know who I am.

yeah but you’re a surly celebrity and surly > james beard

  • Replies 691
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dry ingredients should always be by weight. 

On 7/7/2019 at 4:30 PM, elfenix said:

dry ingredients should always be by weight. 

But what about all those recipes that call for 1 cup sugar, 3 cups flour, 1 tsp salt, etc?????

 

20 minutes ago, utee94 said:

But what about all those recipes that call for 1 cup sugar, 3 cups flour, 1 tsp salt, etc?????

 

written by morons.

4 minutes ago, elfenix said:

written by morons.

morons.jpg

On 7/7/2019 at 4:30 PM, elfenix said:

dry ingredients should always be by weight. 

Per Alton Brown

15 minutes ago, futureman said:

and who the fuck is james beard?

He's the guy whose parents named him after a foundation.  Pay attention.

On 7/9/2019 at 7:18 PM, elfenix said:

written by morons.

Yup.  Recipes should never be in imperial.

6 hours ago, futureman said:

and who the fuck is james beard?

An annoying fucker who plays for the Rockets.

  • 2 weeks later...

Looks good.  That was my plan today, but time got away from me.  Tomorrow.

4 hours ago, ChampKind said:

 


Beef rib tartare?

 

I'd pound that shit flat and make beef rib carpaccio.

 

"Man I forgot to take the after pic, but they were perfection. Gone before I even had a chance to take a picture."

 

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Sorry for the delay. Hopefully the setting makes up for my turdyness.

Picked up the 2 plate pack at Costco (9.5lbs). How much meat will that yield?

Also, without digging through the thread, any tips on time/temp etc?

This is a good place to start if you're cooking your first rack of beef ribs:

 

At least there is moisture somewhere around there. 

Was not dry af
39 minutes ago, Jerry Callo said:

This is a good place to start if you're cooking your first rack of beef ribs:

 

Great video, but missing the money shot

46 minutes ago, bigcigar said:

Great video, but missing the money shot

Yeah, I’m pretty sure his turned out okay.

  • Author
This is a good place to start if you're cooking your first rack of beef ribs:
 


This is a great video but IMO it’s missing a crucial step: trimming the silverskin off the top. Very easy to do and very crucial.

I had a crowd over today so I did two pork butts but also did a three bone plate to cut up for appetizers. Maybe the best I’ve done. People absolutely swooned. “I’d rather have this than steak.”

I know I know, no pics. I have before but not after. Tapa is acting up.

Trim, hot sauce, salt and pepper, post oak chunks on the BGE. Killed.
  • 2 weeks later...
  • 1 month later...

Letting these bad boys rest. Hope to update after a clean cut... last time they fell apart. My 2nd time 

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didn’t get an invite to the beef rib party.  you must not have my new address. 

  • 2 months later...

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Listened to brisket, went with 7:1 pepper.

 

 

Edit: 8:1. ou sucks.

  • 3 months later...

British smile!  Looks delicious!

Edited by dcbc

  • 2 weeks later...

HEB didn’t have the big plate ribs. I grabbed these just to play around with.

They are about 3/4” thick.

How long will they take to smoke at 275?


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c785f253e6b1c5116858cafb9d46e9b8.jpg


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Sent from my iPhone using Tapatalk

9 minutes ago, Mac8111 said:

HEB didn’t have the big plate ribs. I grabbed these just to play around with.

They are about 3/4” thick.

How long will they take to smoke at 275?


fc1df5a966dcb50cd4eaff9b761ba7ae.jpg



c785f253e6b1c5116858cafb9d46e9b8.jpg


7a2c66f88ff7c72f18d70b9144cf8fd3.jpg


Sent from my iPhone using Tapatalk

About 10 min

8 hours ago, Mac8111 said:

HEB didn’t have the big plate ribs. I grabbed these just to play around with.

They are about 3/4” thick.

How long will they take to smoke at 275?


fc1df5a966dcb50cd4eaff9b761ba7ae.jpg



c785f253e6b1c5116858cafb9d46e9b8.jpg


7a2c66f88ff7c72f18d70b9144cf8fd3.jpg


Sent from my iPhone using Tapatalk

I’ve done these plenty of times and usually turn out great as long as there’s enough meat on there. Left rack looks a little thin. I use a reduced 3-2-1. Usually after about 2 I’ll check for color and if ready wrap in foil with butter on top. Back on for another 1-1 1/2 and they’re usually done. Be sure to let them rest and don’t use too much pepper because they’ll shrink up a lot. 
Some of the best compliments I’ve received were when I was taking them to a party so didn’t get to rest long. Sliced and into a Tupperware were they sat for a bit. Damn near perfect. 

And use some acv worst spray and get some liquid in the foil. I love finger ribs as a little snacker. 

  • Author
I’ve done these plenty of times and usually turn out great as long as there’s enough meat on there. Left rack looks a little thin. I use a reduced 3-2-1. Usually after about 2 I’ll check for color and if ready wrap in foil with butter on top. Back on for another 1-1 1/2 and they’re usually done. Be sure to let them rest and don’t use too much pepper because they’ll shrink up a lot. 
Some of the best compliments I’ve received were when I was taking them to a party so didn’t get to rest long. Sliced and into a Tupperware were they sat for a bit. Damn near perfect. 


Ok but butter on top of the foil seems like an odd choice.

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I may have gotten hungry and cut them a tad bit early, but.... they were glorious

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