Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[urnmor]

It is my intention to do  boneless Boston butt low and slow and also smoke some cheese while I am at it.

[BigDave83]

I don't have an outside area to cook, usually open garage door and put the cooker close to it. It looks like it may be fair here on Saturday, time to finish up outside stuff before PA winter sets in in a week or so. Thinking a couple of pork steaks in the little GMG.

 I can use my electric smoker in the garage as i have it under a hood exhausted to the outside, but the pellet cooker leak to much smoke for it to work well inside.

[yorkdude]

Nothing for us this weekend, we got our first taste of snow yesterday/last night. Only about 3" but enough of a warning shot to get all of the outside stuff done, stabil in the mowers, oil changes etc.

[pmillen]

I've been trying to locate some plate beef ribs to smoke this weekend.  Restaurant Supply only had short ribs which looked as though they would make great soup.

[Bar-B-Lew]

Awesome, we have some posts taking place now.

[urnmor]

MAK 2 Star is all clean and ready to go for tomorrow's overnight cook

[MustangBob]

I've been trying to locate some plate beef ribs to smoke this weekend.  Restaurant Supply only had short ribs which looked as though they would make great soup.

Is it true that 'short ribs' are actually beef 'plate ribs' simply cut down in length?

[BigDave83]

Bought some hunks of top round from local store. Had them cut about 3" thick ended up about 5# sliced and seasoned and in the fridge will be done up this weekend barring anything coming up. It may end up just in the dehydrator.

[Bar-B-Lew]

Looking good cant wait to see final jerky pics

[pmillen]

Is it true that 'short ribs' are actually beef 'plate ribs' simply cut down in length?

(I wish that my dad could help answer this.)

Here’s what I recall from his teaching (many years ago)–
The plate is the whole rib cut.  Short ribs are sawn from three or four of the ribs and are from the area where the rib bones flatten out.  They don’t have a large supply of meat.  We sold them as soup bones.

The other portion of the ribs is called plate ribs and is heavier with meat.

It seems that some names have been redefined, new cuts named and old cuts renamed.  So even if I’m recalling correctly, I may not match today’s convention.

[yorkdude]

That’s great looking jerky meat. When you use the dehydrator do you miss the smoke flavor? That’s why I quit using ours for that.

[Bar-B-Lew]

That’s great looking jerky meat. When you use the dehydrator do you miss the smoke flavor? That’s why I quit using ours for that.

My buddy did a blind taste test with his family of our process (smoke and then dehydrate) versus dehydrate only.  Smoke and dehydrate was a unanimous decision in his house.  I felt the same way when I tried it without any smoke.  We typically do 2 hours of smoke then into the dehydrator for 2-4 hours.

[yorkdude]

That’s great looking jerky meat. When you use the dehydrator do you miss the smoke flavor? That’s why I quit using ours for that.

My buddy did a blind taste test with his family of our process (smoke and then dehydrate) versus dehydrate only.  Smoke and dehydrate was a unanimous decision in his house.  I felt the same way when I tried it without any smoke.  We typically do 2 hours of smoke then into the dehydrator for 2-4 hours.

I may need to try that method, when I quit using the dehydrator, I went to the pellet grills start to finish.
If I use your method I could cut the time down to do it significantly or at the very least not have to use multiple grills.

[pmillen]

REGARDING BEEF PLATE RIBS


I found this photograph of beef chuck ribs on the Internet.

The name is new to me but it's more like what I was looking for.  You cook them about like you'd cook brisket.

[Bar-B-Lew]

pmillen, is that a chuck roast still on the bones?