Short Plate Beef Ribs


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Yesterday I smoked some plate ribs and I would like to share the result with my BBQ Friends.
I don't remember but it could be my first cooking post in 2016!

National Beef short Plate ribs was tawed slowly in fridge and trimmed heavily.
WSM settled with BBQGURU and hickory splits for smoke.
Just 1/2 liter of water in the drip pan for initial moistness.
Seasoned beef with 2 layers of flavour:
1) Carne Crosta dry rub was the first layer
2) SPOG was the second

Then, in WSM at 250F.
I let them smoke alone and naked for 06:30 hourd.
Only at 05:00 hours in I checked the donedess with probe test, but no way: I had to wait 01:30 more.
Great flavour but I need to wait for dinner time so they went in the rest area of my gas oven (it keeps 125-127F steady for ever).
01:00 hour later was dinner time!!!!
Great taste but carne crosta did NOT work at best: it needs flames !


IMG_0590 by Enrico BBQness, su Flickr


IMG_0594 by Enrico BBQness, su Flickr


IMG_0601 by Enrico BBQness, su Flickr


IMG_0604 by Enrico BBQness, su Flickr


IMG_0627 by Enrico BBQness, su Flickr


IMG_0644 by Enrico BBQness, su Flickr


IMG_0650 by Enrico BBQness, su Flickr


IMG_0654 by Enrico BBQness, su Flickr

Thanks for stopping by.
Enrico
 
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Yummmmm, I've never tried short ribs on my WSM yet, but everytime I see them on this forum I think that I got to try them some time. Yours look great!
 
Enrico that looks awesome and I'd take a plate any time. Your pics tells the story for sure.
 
We're always searching for perfection in BBQ. You may have struck perfection here my friend. That crust, juicy center, and smoke ring are the holy trio.
 
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