Just gotta say... it just doesn't get much better than 11 inch beef Plate ribs!
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They are just amazing when you can find them. They cook a long time. Mine cooked about 12 hours. They are really yummy.OMG that's beautiful. I'm guessing they tasted as good as they looked.
Looks YummyJust gotta say... it just doesn't get much better than 11 inch beef Plate ribs!
@opus I don't brine them. I trim the heck out of them. They have a fat cap that I always remove. Then I used Louisiana Hot Sauce as a binder, Meathead's Beef Rub, and Schwartz's Montreal Seasoning.Those look great. What rub did you use? Did you brine them?
I cooked some last weekend. Prime from costco. Tried a new rub I found that is called Simply Pecan. They were great. I just wish they weren't so expensive. They are basically double the price per pound paid due to the big bones.
Chuck, I still have 2 slabs in the freezer. I think I might try the individual ribs the next time. I do love bark!Another great cook, Beth. I see you're keeping them together to cook rather than cut individually. I think they are more moist as we discussed.