Advice on beef plate rib cook

[Mark Foreman]

Have 2 Chernobyl sized beef plate ribs. They are ~ 10.5 inch’s long and weigh about 2 lbs each. Since I have never smoked single ribs (usually 4 rib), I thought I would list my plan and collect any thoughts/suggestions from you all that could help.

My worry is them drying out. Not planning to spritz due to water pan. Also not planning to wrap because I want good bark. Not sure what to do for a finishing sauce, not convinced one is needed.

WSM 14, with H2O in the pan
Kpro charcoal, red oak chunks
rub with SPOG
Target temp is 275F For 4 hours with 30 minute rest.
No plan to wrap.

 

[Rich G]

Mark, I've never done the single ribs either. If I was going to try this, I think I would consider wrapping @ 165/170° internal temp, then do a bit of time unwrapped at the end to reset the bark? Also, I haven't cooked beef ribs at 275° before, but 4 hours strikes me as a bit low for time to get them up to tender.....the stall is going to hit no matter what, and with smaller cuts tends to throw your expected hrs/lb out of whack.

Some random thoughts that may not be helpful at all, but I sure am looking forward to your results!!

Oh, and those are some beauties!!

R

 

[Mark Foreman]

Mark, I've never done the single ribs either. If I was going to try this, I think I would consider wrapping @ 165/170° internal temp, then do a bit of time unwrapped at the end to reset the bark? Also, I haven't cooked beef ribs at 275° before, but 4 hours strikes me as a bit low for time to get them up to tender.....the stall is going to hit no matter what, and with smaller cuts tends to throw your expected hrs/lb out of whack.

Some random thoughts that may not be helpful at all, but I sure am looking forward to your results!!

Oh, and those are some beauties!!

R

Thanks Rich

you may be right on the time. I’ll look to cook for 5 hours and I like the wrap suggestion.
The ribs are local grass fed. I don’t remember seeing single ribs that big.