short plate beef ribs: never enough !!!


 
Creekstone Prime short ribs! Amazing cook as always! I gotta figure those things out. Does 285 help render the fat out well? My problem is they are sometimes way too rich when I cook them.
 
Another great cook with amazing pictures Enrico, I have some in the freezer and after seeing this post, they are due to be thawed pretty darn quick!!
 
Enrico Brandizzi said:
In my opinion pics are better than any words.


IMG_9841 by Enrico BBQness, su Flickr


IMG_9878 by Enrico BBQness, su Flickr


IMG_9884 by Enrico BBQness, su Flickr


IMG_9887 by Enrico BBQness, su Flickr


IMG_9905 by Enrico BBQness, su Flickr


IMG_9923 by Enrico BBQness, su Flickr


IMG_9932 by Enrico BBQness, su Flickr


IMG_9933 by Enrico BBQness, su Flickr


IMG_9934 by Enrico BBQness, su Flickr


Thanks for stopping by.

Enrico
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Stunning ribs Enrico, look very tasty!
 
Dustin Dorsey said:
Creekstone Prime short ribs! Amazing cook as always! I gotta figure those things out. Does 285 help render the fat out well? My problem is they are sometimes way too rich when I cook them.
Click to expand...


Dustin
I have exactly the same sensation with "squirting" meat.
Too fatty and I cant digest them. No way.
So, I cranked the T to 285F (as Aaron does) and wait for probe test OK.
the meat is a little bit dryer than before and no "squirting" action at all.
I do prefer this kind of beef ribs. I can eat 2-3 bones without any consequences.
For pork ribs is the opposite for me. i prefer super moist ribs with melted fat and thus I dook them at 225F.
 
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