Author Topic: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!  (Read 4981 times)

gregbooras

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Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« on: November 21, 2015, 03:47:17 PM »
Smoked Beef Ribs (Plate)

Ingredients:
1 4 lb. of Beef Black Angus Plate Rib
3 T Yellow Mustard mixed with 3 T Pickle Juice (coat both sides of the ribs) 
Texas BBQ Seasoning (coat both sides of the ribs)
Morton Quick Tender (15 Minutes, then rinse)

Brine:
1 Gallon water
1 cup kosher salt
¾ cup brown sugar
1.5 T garlic powder
1.5 T onion powder

Wood:
1.4 oz. Oak
1.4 oz. Hickory
1.6 oz. Pecan

Smoker:
Temp set 250 degrees with water pan filled ¾ full.

Remove membrane from ribs and trim as needed, add to brine for 4 hours. Remove from brine and then lightly apply Morton Quick Tender to the ribs, leave on for 15 minutes and then rinse. Pat dry the ribs and then coat with the mustard/pickle mixture. Apply BBQ rub to both sides of the ribs and then place in a disposable pan, cover with aluminum foil and place in the refrigerator overnight.

Remove the ribs from the refrigerator and place the ribs the top rack. Set the smoker to 250 degrees and leave alone for 6.5 hours and then check to see if they are done. 

Smoke time will be 7-8 hours, test for tenderness at 201 degrees.

Ribs are just finishing up, should be ready in another hour and I will post photos.






Greg

« Last Edit: November 21, 2015, 05:32:14 PM by gregbooras »

gregbooras

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #1 on: November 21, 2015, 05:39:57 PM »
Wow, these babies were excellent and the pepper level and taste was on par with some of the best ribs I enjoyed in Texas.

For this recipe, I used John Lewis's BBQ rub recipe from La Barbecue in Austin.

The ribs turned out super juicy, full of flavor and overall made a great dinner. Overall smoke time was 7.5 hours for the ribs to reach 201 degrees.





Greg


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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #2 on: November 21, 2015, 09:39:20 PM »
Darn those look nice Greg. Most of the beef ribs I see at Walmart don't have near that much meat on them. I think I need to start frequenting the meat market! Nice job.
Bob from Waskom Tx
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gregbooras

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #3 on: November 21, 2015, 09:56:46 PM »
Darn those look nice Greg. Most of the beef ribs I see at Walmart don't have near that much meat on them. I think I need to start frequenting the meat market! Nice job.

Hey Bob,

You wont find these at Walmart, but ask you local butcher and they may be able to find you this cut. If I remember right the cost was only $3.00 a lb at RD.

Greg

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #4 on: November 23, 2015, 10:07:35 PM »
Darn those look nice Greg. Most of the beef ribs I see at Walmart don't have near that much meat on them. I think I need to start frequenting the meat market! Nice job.

Hey Bob,

You wont find these at Walmart, but ask you local butcher and they may be able to find you this cut. If I remember right the cost was only $3.00 a lb at RD.

Greg

Hey Greg,
What cut did you get at R&D, I've been wanting to do some beef ribs and these looks amazing.

-Chris
Chris from Chicago

gregbooras

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #5 on: November 24, 2015, 01:47:17 PM »
Darn those look nice Greg. Most of the beef ribs I see at Walmart don't have near that much meat on them. I think I need to start frequenting the meat market! Nice job.


Chris,

These are called plate beef ribs. They are easy to spot (they are square) and have four bones in them.

Greg
Hey Bob,

You wont find these at Walmart, but ask you local butcher and they may be able to find you this cut. If I remember right the cost was only $3.00 a lb at RD.

Greg

Hey Greg,
What cut did you get at R&D, I've been wanting to do some beef ribs and these looks amazing.

-Chris

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #6 on: November 24, 2015, 05:45:24 PM »
Those look really good, Greg!  Gonna have to check the butcher shop and get some of those!
Tony from NW Arkansas
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gregbooras

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #7 on: November 24, 2015, 05:53:21 PM »
Those look really good, Greg!  Gonna have to check the butcher shop and get some of those!

Tony they turn out tasty and something most folks don't see every day, so fun to share with guests!

Greg

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #8 on: November 24, 2015, 08:59:44 PM »
As I've said before, Greg...Fred and Barney would be proud!  ;)
Tony from NW Arkansas
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swthorpe

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #9 on: November 25, 2015, 08:54:37 AM »
I really have to get to RD...those ribs look too good to be true!
Steve from Delaware
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AlinMA

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #10 on: November 25, 2015, 09:27:24 AM »
Greg.....Great looking ribs!
I have tried beef ribs a couple of times and got no where near your results. Looks like Plate Ribs are the way to go.Will have to try them again.
Thanks for sharing
Al from N'East MA
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cjdavia@gmail.com

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #11 on: March 14, 2021, 08:08:24 AM »
Just curious if you rested them before eating?  We are putting 2 plates in the smoker this morning for dinner tonight - 10 lbs total!

We didn't have any tender quick, I need to remember to order some.  We decided to use hot sauce as a binder for the coffee rub on one plate, and worcestershire sauce as the binder for Rufus Teague rub on the other.  Hope it comes out good!

Thanks, Chris
« Last Edit: March 14, 2021, 10:25:05 AM by cjdavia@gmail.com »
Chris
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barelfly

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #12 on: March 14, 2021, 10:40:27 AM »
You can rest them a bit, almost as you would brisket. When I make these, I will wrap in foil and rest in a cooler for about an hour while I get everything else ready to eat. And I love the use of hot sauce, that’s what I do a lot!

I love these things!
Jeremy in NM
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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #13 on: March 15, 2021, 08:07:40 AM »
Thanks for the advice and recipe, they came out great.  These took about 8.5-9hrs and were moist and delicious.  Awesome stuff!
Chris
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barelfly

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Re: Smoked Beef Ribs (Plate) Second Batch - Brisket on a stick!
« Reply #14 on: March 15, 2021, 01:50:43 PM »
Those look great!!!!
Jeremy in NM
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