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I gotta say, I took those two racks to 203 internal and was not happy with the result. The bone slipped out with a pull and I could not slice the rib meat beyond separating each bone.

 

I’m probably going to pull at 198-200 going forward. It may be a touch chewier but I’m into it that way.

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Wrapped at 168, pulled at 185, rested 2 hours in the cooler. So tender two of the bones pulled out when I unwrapped to cut. a5131af2494fc03c31ad88fe07f89528.jpg

About 1:45 in the oven after they hit 203 I pulled them. They were done, but you can still see the gelatinous fat there on the one side. Is that normal? Man they are rich. My girls won't touch them... Too fatty. The boy ate one. So I basically had the other 3. Not feeling great. 

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You ate three full dino ribs in one sitting.  LOL  Hope your toilet is not low flow.

1 hour ago, RichUT said:

I gotta say, I took those two racks to 203 internal and was not happy with the result. The bone slipped out with a pull and I could not slice the rib meat beyond separating each bone.

 

I’m probably going to pull at 198-200 going forward. It may be a touch chewier but I’m into it that way.

Odd.  Never had that issue going to 203.  

8 minutes ago, Surly Bevo said:

You ate three full dino ribs in one sitting.  LOL  Hope your toilet is not low flow.

I've been drinking. And it's not! Plus #TeamBidet

  • 2 weeks later...
  • 2 weeks later...
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Don't be skeered of going longer than you think necessary on these thing.  There's a lot fo fat in that meat and, much as is the case with Pork Butt, it's hard to overcook them in my experience.  IIRC, these probed butter soft about 2 hrs before I pulled them.  Had great, crunchy bark on the outside and the buttery dead cow inside of that...11154853_10153169315347348_4436972290134151304_o.jpg

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Edited by Cajun

They had the beef plate ribs at Costco today.  Typically it’s been the chuck ribs there.  Bought 2 racks for later

12 hours ago, AustinMT said:

They had the beef plate ribs at Costco today.  Typically it’s been the chuck ribs there.  Bought 2 racks for later

I've had really good luck with the Costco plate ribs. In fact, good luck with pretty much everything in the Costco meat market. 

What was the per lb?  Prime?

I may have to go buy some for this weekend. 

Costco meat is pretty great overall.  I haven't seen the plate ribs in a while and have been doing chuck, but I'd love to get my hands on some plates.

6 hours ago, TornACL said:

I've had really good luck with the Costco plate ribs. In fact, good luck with pretty much everything in the Costco meat market. 

What was the per lb?  Prime?

I may have to go buy some for this weekend. 

It was choice— no prime.  In fact, the prime selection on the whole has been down at Costco recently.  Will check the price

1 hour ago, AustinMT said:

It was choice— no prime.  In fact, the prime selection on the whole has been down at Costco recently.  Will check the price

$4.69

Plate is more ideal because you get to feel like Fred Flinstone eating a dinosaur. 

Plate are ribs 6,7,and 8, and are the larger and more marbled ribs.  I usually use the chuck ribs because they are easier to fond, and they taste great as well.  Was just happy to see these at Costco.

20 hours ago, AustinMT said:

It was choice— no prime.  In fact, the prime selection on the whole has been down at Costco recently.  Will check the price

Because the fat and collagen content in beef ribs is so high, the difference between choice and prime is negligible in my experience.  

1 hour ago, Jerry Callo said:

Because the fat and collagen content in beef ribs is so high, the difference between choice and prime is negligible in my experience.  

I don't disagree.  The ones I di this weekend were prime.  I did some choice about 6 weeks ago, and the photos are pretty similar and I don't recall there being any issues with the choice.  I am convinced that prime brisket is better, however.

8 minutes ago, AustinMT said:

I don't disagree.  The ones I di this weekend were prime.  I did some choice about 6 weeks ago, and the photos are pretty similar and I don't recall there being any issues with the choice.  I am convinced that prime brisket is better, however.

Agreed.  Prime brisket is likely better* because of the extra marbling in the flat.  I bet it be hard to tell the difference between Prime and Choice on the point - similar to the beef ribs.

*insert long explanation of grading beef here.

 

 

Catching up on this thread and I remembered that I have always wondered why in the hell HEB sells those trimmed down beef rib racks they call beef fingers?  What is their purpose?  Who wants a rack of ribs that are almost entirely bone because they are trimmed down to barely more than a .25" of meat?  Cross cut ribs I get, because those cook fast and and are good to gnaw on.

Catching up on this thread and I remembered that I have always wondered why in the hell HEB sells those trimmed down beef rib racks they call beef fingers?  What is their purpose?  Who wants a rack of ribs that are almost entirely bone because they are trimmed down to barely more than a .25" of meat?  Cross cut ribs I get, because those cook fast and and are good to gnaw on.


Those are back ribs and they’re for poor and/or stupid people.
4 minutes ago, luke duke said:

 


Those are back ribs and they’re for poor and/or stupid people.

 

Yeah.  I tried them once on a lark. They aren't worth the trouble.

1 hour ago, luke duke said:

Those are back ribs and they’re for poor and/or stupid people.

 

then they must sell the shit out of them. 

Edited by futureman

Four hours in

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Four hours in

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Shut that lid! [emoji38]
  • 4 weeks later...
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$4.69


Wow. It’s at least double that or more in Atlanta.
On 8/4/2020 at 1:42 PM, luke duke said:

 


Those are back ribs and they’re for poor and/or stupid people.

 

The "they're for poor people" also matches up well with "poor mexicans who cook the cheap cuts."  For example, ribs like that used to be one of the daily specials at Angie's -- just rubbed with coarse salt, then oven slow roasted.  Crispy exterior, melty interior, beefy goodness.  They gave you 2-3 ribs, so you got a decent amount of meat.  I really liked them.

We look past the glorious simplicity of just salted, slow-roasted cuts of beef with lots of collagen, but we shouldn't.

That said, those ribs at HEB are way overpriced for what they are.  They're a cheap cut - they should be priced accordingly.

30 minutes ago, Brisketexan said:

The "they're for poor people" also matches up well with "poor mexicans who cook the cheap cuts."  For example, ribs like that used to be one of the daily specials at Angie's -- just rubbed with coarse salt, then oven slow roasted.  Crispy exterior, melty interior, beefy goodness.  They gave you 2-3 ribs, so you got a decent amount of meat.  I really liked them.

We look past the glorious simplicity of just salted, slow-roasted cuts of beef with lots of collagen, but we shouldn't.

That said, those ribs at HEB are way overpriced for what they are.  They're a cheap cut - they should be priced accordingly.

I grabbed some at WalMart back when I first was getting into smoking meats and couldn't find plate ribs.  They were cheap and weren't bad for something I tossed on with a brisket, especially.  I recall the comment on the Shag, being something like "British Smile."  Seems about right.  Still a tasty little snack.

Q238y-GGZyx-IYf-Foau-Ea-FKfk-Q-Wr-F5l-h-

 

 

Edited by dcbc

11.5 lb slab is goin down

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Tried to talk she who must be obeyed I to these. She got baby backs at the store instead. Stupid stuff thread —->
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They won’t finish. Six hours in and at still at 180. Worried they will be daf.

Stay on target.

 

What temp are you doing?

1 minute ago, Buzzrock said:

They won’t finish. Six hours in and at still at 180. Worried they will be daf.

rule #76: no excuses, play like a champion 

20 minutes ago, Buzzrock said:

They won’t finish. Six hours in and at still at 180. Worried they will be daf.

Unless they're freakishly lean for short ribs they will not be daf.

Errbody else right. Keep on truckin'. They will be fine. That's a big ol' rack of ribs.

Bought this 7 pounder tonight, for tomorrow. 

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Edited by SurlyBDR
Just like a brisket, go for probe tender. Not temp

2 hours ago, Buzzrock said:

They won’t finish. Six hours in and at still at 180. Worried they will be daf.

Dunno your cook temps, but six hours isn't long for a rack that size in most cases. And since they have so much intramuscular fat, it's much easier to undercook beef rips than overcook them.

Just my $0.02.

Yeah I usually go 8-9 hours at 285 for a rack that size.

18 minutes ago, utee94 said:

Yeah I usually go 8-9 hours at 285 for a rack that size.

didn’t know you had vic’s taste but I’m envious of your stamina. 

Did @Buzzrock die while waiting for that gigantic slab of ribs to finish?

 

Edited by SurlyBDR
I put mine off 'til tomorrow

On 9/5/2020 at 5:47 PM, Buzzrock said:

They won’t finish. Six hours in and at still at 180. Worried they will be daf.

got any money shots?

Did these yesterday.   Sorry about the pics, I was 4/3 in the bag by the time I took them.   But they were tasty as hell.  There’s some smoked sausage and smoked/seared beef fajita in the pic as well.   
 

 

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4/3?  so...still in the bag?

couple improvements on the smoker:  removable SST shelf off Amazon, and a couple boat jacks under the fire box to get the tires off the ground.

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Surly smoke critics have been quiet lately, so, I provide some fodder (that's a pork but on the right, to cover the non-rib eaters).

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dunno if these look good or bad, but they tasted great.  the other rack was less fatty but equally flavorful.  my dad went through 2 ribs without wiping his face once.  looked like...well, I just prefer not to think about that.

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2 hours ago, wd40 said:

my dad went through 2 ribs without wiping his face once.  looked like...well, I just prefer not to think about that.

looked like he’d been wearing your mom like a feedbag, didn’t he?

lalalalalalalalala

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