Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

[Berger82]

Explain to me. Are plate ribs the same as short ribs. I read conflicting things. Can someone educate cause I want to try them.

I came across this explanation from another site the other day...


There are three kinds of beef ribs you can find at a store:

beef back ribs,

short ribs, and

chuck ribs.

Beef back ribs are the equivalent of pork back ribs. They are cut away from the rib-eye, one of the most expensive cuts, hence butchers leave very little meat on these bones. The bones are thin, and whatever meat is left is located between the ribs. Smoking back ribs is hardly worth the effort.

Beef short ribs are the equivalent of St. Louis cut pork ribs. It’s a cut that comes from just behind the brisket and below the ribeye on a steer. It is called the short plate, and the ribs are called short ribs, or plate ribs since they come from the short plate. Here, the meat is located on top of the bones. The beef here is well-marbled and incredibly rich. This is the kind of ribs you want to use for smoking. It’s ideal for long and slow smoking.

Finally, beef chuck short ribs are similar to beef plate ribs as they are also very meaty, but less marbled and with a slightly smaller bone. Chuck ribs are usually easier to find, but beef plate short ribs are what you should use ideally.

 

[jimim]

I thought plate ribs and short ribs were the same but what had me confused is they also say plate ribs are long and all the short ribs I ever see are stubby for using in sauce or braising. I wish we had a high end butcher in my area.

 

[Brentr]

I thought plate ribs and short ribs were the same but what had me confused is they also say plate ribs are long and all the short ribs I ever see are stubby for using in sauce or braising. I wish we had a high end butcher in my area.

I think that you are correct however I may also be wrong

 

[jimim]

Brent it’s very confusing. I was going to try and find them but I opted for smoked meat loaf one night and baby backs the other night. I did find a newer butcher shop in our area that gets local beef. I’m going to call them today.

 

[jimim]

Ok people what r we cooking. I’m not fishing this weekend. Boooo boooo so I’m cooking. Baby backs today. And a smoked meatloaf recipe from another member here. He is an awesome cook so I’m trying his recipe cause my recipe last year was just ok we felt.

 

[jark87]

Assuming the rain stops long enough here in the tropics of north Texas, I’m giving Cornell chicken a try this weekend. I had never heard of it until recently and it sounds great. Going to marinate overnight and cook tomorrow.

 

[Candurin]

I’ve got chuck roasts, short ribs and a few dozen wings I’m smoking tomorrow. Gotta feed in-laws. Added bonus; I don’t need to converse with said in-laws while I’m cooking as everyone leaves me alone while I am with my smoker.

For that reason alone, I ALWAYS cook lower and slower than necessary. It’s my therapy time, leave me alone

I have some salmon brining for tonight’s smoke as well.

Edit: Forgot to add, yesterday’s lunch had to be improvised. We had our routine mosquito/gnat/any living bug spraying yesterday just before I was ready to get lunch going yesterday. Had to improvise and cook on the indoor griddle. Wife and kids had begged for cheesesteaks:

 

[Brentr]

Ok people what r we cooking. I’m not fishing this weekend. Boooo boooo so I’m cooking. Baby backs today. And a smoked meatloaf recipe from another member here. He is an awesome cook so I’m trying his recipe cause my recipe last year was just ok we felt.

I am drinking this weekend

 

[jimim]

I am drinking this weekend

I concur.


Omg no fishing. This is depressing.

 

[Candurin]

I am drinking this weekend

Same…

 

[jimim]

Cape may. Haven’t been there in years. Wife’s aunt lives so close to there but just don’t go anymore. I should. We take the travel down to North Carolina 2 times a year anymore. Topsail actually.

 

[Candurin]

Cape may. Haven’t been there in years. Wife’s aunt lives so close to there but just don’t go anymore. I should. We take the travel down to North Carolina 2 times a year anymore. Topsail actually.

Admittedly, we never go down in the summer. That’s when the Philly invasion happens

My wife and I have been going for one weekend every year in the winter to get away from kids and enjoy the fact that everything is open, quiet and not busy at all.

They’ve got almost 20 breweries between cape May and upper township now. 8 of them are good

 

[jimim]

Nice. Nice. I can’t wait to hit topsail in 3 weeks. Surf fishing everyday. Hopefully next year I’ll have a bay boat for fishing.

 

[jimim]

Good stuff. It’s amazing how meat differs. I smoked these exactly like the last to the time and temp. They were wicked tender but not pull off the bone. Bit deff tender.

 

[Brentr]

I concur.
View attachment 336007

Omg no fishing. This is depressing.

But I see Mickey

 

[Brentr]

Good stuff. It’s amazing how meat differs. I smoked these exactly like the last to the time and temp. They were wicked tender but not pull off the bone. Bit deff tender. View attachment 336058

Very nice I will be doing 3 racks and a pork shoulder next weekend

 

[jimim]

Very nice I will be doing 3 racks and a pork shoulder next weekend

When u do baby backs what r ur cook times? So u wrap?

 

[jark87]

Cornell chicken. Turned out great, even though I overshot the temp a bit. The basting keeps it very moist and juicy. It’s heavy on the apple cider vinegar, so it’s pretty “tangy”. If I do it again, I’ll probably cut the vinegar in half or add cayenne to offset it some.

 

[Candurin]

When u do baby backs what r ur cook times? So u wrap?

Not that you asked me, but, I used to the 3-2-1 with wrap method. Now I’m strictly 235-250 degrees until 195 degrees cook temp. Haven’t wrapped my ribs in 2 years.

 

[Brentr]

When u do baby backs what r ur cook times? So u wrap?

I do the 3-3 method, 3 hrs at 225 degrees, wrap in foil and 3 more hrs at 225 degrees. We like our ribs falling off the bone