Beef Plate Ribs


 
B

Brian Trommater

TVWBB Super Fan
I got these today. Not sure wether to grill or smoke. Very well marbled. Called Deluxe Beef Plate Ribs

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Yeah. Definitely don't grill them. I'm an expert at turning them into shoe leather so take what I say with a grain of salt, but I'd probably smoke them at 225 to 250 until tender. Make sure and peal off the membrane on the back. Personally I'd cut off the fat cap on beef ribs as they can be extremely rich as it is and the fat cap can be a bit much to bite into. You could follow the instructions on the virtual weber bullet

http://www.virtualweberbullet.com/shortribs2.html

or even these for chuck ribs:
http://www.virtualweberbullet.com/beef-chuck-short-ribs.html

chuck short ribs are very similar and you could probably follow the same instructions.
 
I got these Beef Country Style Ribs, just wondering if they are what you are referring to as Beef Plate Ribs as well

 
the plate ribs are an excellent candidate to smoke. If I am remembering correctly the plate ribs come off the meat next to the ribeye and still have that nice marbled ribeye texture. Beef chuck ribs come off the other end of the ribs next to the brisket. Your beef chuck ribs has a fatty large grain similar to a brisket.

I would season with salt and heavy black pepper. Since they are well marbled you will want plenty of heat to render fat. I would cook them at 280 degree on the smoker until probe tender. maybe 5-7 hours. I personally don't bother removing the membrane on beef ribs because there is so little meat under the ribs. I normally just score the membrane with a knife prior to seasoning. let us know how it turns out!

I cooked a slab a few weeks ago. Good stuff.
 
I can see the picture. A beautifully marbled piece of meat. Smoke those bad boys.
$7??? that is a great price. I typically pay $25+ for a slab at my butcher.
 
Tommy B said:
I can see the picture. A beautifully marbled piece of meat. Smoke those bad boys.
$7??? that is a great price. I typically pay $25+ for a slab at my butcher.
Click to expand...

I don't know them by name, but especially at that price can't help but wonder if they are as GGross said, similar to "country style ribs" which is just cut up chuck roast... Though the marbling looks great on that last picture, much better than most chuck roasts/country style ribs I have seen.
 
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