CentralTexBBQ 1,592 Posted February 21 Share Posted February 21 I thought incredulous the statements regarding cooking these at low temps and gettting them done in less than six hours. But if i learned anything from the last cook it’s that these are a different beast with a much higher fat content (giving off as much fat as a full packer brisket. So i’m adjusting my timeline. still cooking hot but going to start checking much earlier than normal. While it’s hard to “overcook” these in my opinion, I plan on pulling them just as midget beyond ribeye steak stage: with just a little chew. TKOBBQ, JeffieBoy and Golf Griller 3 Quote Link to post Share on other sites
CentralTexBBQ 1,592 Posted February 21 Author Share Posted February 21 Hit my target doneness. 5hrs @ 270°. who would’ve thought? a highfalutin meal like this deserves a 32oz mason jar Golf Griller, TKOBBQ, GrillnBrew and 3 others 6 Quote Link to post Share on other sites
lnarngr 263 Posted February 21 Share Posted February 21 Looks like a scrumptious, healthy meal! Good Show! CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,592 Posted February 22 Author Share Posted February 22 Keto works if you work it. The lemonande was actually minute maid's zero sugar– good stuff Quote Link to post Share on other sites
eric 168 Posted February 22 Share Posted February 22 Looks Great!!!!!! CentralTexBBQ 1 Quote Link to post Share on other sites
Golf Griller 976 Posted February 22 Share Posted February 22 Great looking meal. CentralTexBBQ 1 Quote Link to post Share on other sites
TKOBBQ 5,848 Posted February 22 Share Posted February 22 Oh my that has my mouth watering, great looking meal. CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,592 Posted February 22 Author Share Posted February 22 Thanks all, the top of the rib was definitely something I'd not experienced before. The thin layer of meat meat along with the rendered fat and black pepper for a ridiculously bark– beef bacon... Quote Link to post Share on other sites
JeffieBoy 918 Posted February 22 Share Posted February 22 Please pardon my ignorance, but I have a question. You said: “I plan on pulling them just as midget beyond ribeye steak stage: with just a little chew.” What kind of internal temp/doneness were you aiming for? Was it feel or temp? Your comment left me confused. I have never done a nice beef rib like this and am trying to buy some plate ribs through my local butcher. Quote Link to post Share on other sites
keeperovdeflame 10,173 Posted February 22 Share Posted February 22 That looks sooooooooo good and just falling off the bone. CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,592 Posted February 23 Author Share Posted February 23 3 hours ago, JeffieBoy said: Please pardon my ignorance, but I have a question. You said: “I plan on pulling them just as midget beyond ribeye steak stage: with just a little chew.” What kind of internal temp/doneness were you aiming for? Was it feel or temp? Your comment left me confused. I have never done a nice beef rib like this and am trying to buy some plate ribs through my local butcher. I do not cook by temp or by time. Just by sight, feel and probe test. It's why my last cook surprised me as to how quickly the Porter Road Dyno Ribs cook to doneness. I've never come in under 7 hours before even when cooking at slighty hight temps. 275º–280º vs 265º–270º. However, since I obtained a Thermapen for my birthday 2 years ago, I do check out of curiousity as to what temp I am pulling it at. It was 202º. But, it might as well have been 192 or 210º for all I care. Good quality plate ribs cook to beyond fork tender, imo– as in the pic below and these are seriously high quality super well marbled. In the pic below, the ribs were basically melt in your mouth. If you pull them sooner the more steak-like in texture they are (this can change if you hold or rest them in foil). These were fork tender. I could cut them with just a little effort with my fork. JeffieBoy and TKOBBQ 2 Quote Link to post Share on other sites
CentralTexBBQ 1,592 Posted February 23 Author Share Posted February 23 (edited) By the way @JeffieBoy, that "midget" should definitely have read "smidgen". I HATE SPELL CHECK!!! Edited February 23 by CentralTexBBQ JeffieBoy 1 Quote Link to post Share on other sites
JeffieBoy 918 Posted February 24 Share Posted February 24 On 2/22/2021 at 8:54 PM, CentralTexBBQ said: By the way @JeffieBoy, that "midget" should definitely have read "smidgen". I HATE SPELL CHECK!!! CentralTexBBQ 1 Quote Link to post Share on other sites
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