I'd never done beef/Dino/123A (or whatever)ribs before, probably because I know of no real butcher shops within 100 miles of SE Florida. I've often referenced the "Latin" meat market, where I buy a good bit of meat, but English is not their first ( or second) spoken language. they have a display case with the "expensive" meat cuts like a few "Prime" and tomahawk type specimens. I'd been eyeing what they called beef short ribs. they were double saran wrapped in a display case. They were labeled beef short ribs. I asked the attendant if they were plate cut or 123A to which he replied "Que?"
The were $55 so i asked him take them out so I could feel them. ( I've been duped by the 'ol wrap and styrofoam deal. They were 4 bones
being a recently ordained kettle-head with a new SnS combo basket with an itch, I took them.
During race season on Sunday I always try and cook something good
I was figuring about 5 hours@ 260-ish. Made a fresh batch of SPOG and trimmed up the ribs.
The were flush cut (no toenails) and seemed pretty meaty. I left the membrane on to help secure the ribs.
heavy coat of rub on all sides and edges and set aside.
got the new SNS combo basket ready for fire and water. Also placed a large loaf pan full of water for extra hydration. 4 chunks of apple
Started the SNS and waited. Chamber hit 275 so on with the ribs.
They were thick enough to get one probe in a meaty section, as well as my chamber probe.
Nothing to do now but wait.
They actually stalled like a brisket around 165. Gave them a spritz of ACV/apple mix.
They finally started moving again, and crept up to 202. tested with instant prone and verified.
put in cooler to rest while mama finished bread and cole slaw.
There were 4 bones so i sliced then evenly. One bone each was more than enough
The meat separated easily from the bone leaving large chunks of fork tender deliciousness.
Overall really like my "budget" SNSbaskt. total cook time about 7 hours and only added about 5 briquettes to complete.
We will do this again (but not regularly $$$)
Thanks for sticking around to the end. pics below
The were $55 so i asked him take them out so I could feel them. ( I've been duped by the 'ol wrap and styrofoam deal. They were 4 bones
being a recently ordained kettle-head with a new SnS combo basket with an itch, I took them.
During race season on Sunday I always try and cook something good
I was figuring about 5 hours@ 260-ish. Made a fresh batch of SPOG and trimmed up the ribs.
The were flush cut (no toenails) and seemed pretty meaty. I left the membrane on to help secure the ribs.
heavy coat of rub on all sides and edges and set aside.
got the new SNS combo basket ready for fire and water. Also placed a large loaf pan full of water for extra hydration. 4 chunks of apple
Started the SNS and waited. Chamber hit 275 so on with the ribs.
They were thick enough to get one probe in a meaty section, as well as my chamber probe.
Nothing to do now but wait.
They actually stalled like a brisket around 165. Gave them a spritz of ACV/apple mix.
They finally started moving again, and crept up to 202. tested with instant prone and verified.
put in cooler to rest while mama finished bread and cole slaw.
There were 4 bones so i sliced then evenly. One bone each was more than enough
The meat separated easily from the bone leaving large chunks of fork tender deliciousness.
Overall really like my "budget" SNSbaskt. total cook time about 7 hours and only added about 5 briquettes to complete.
We will do this again (but not regularly $$$)
Thanks for sticking around to the end. pics below
