I've been on the hunt for full beef plate ribs for years and finally found some recently at Costco. Without further ado, to follow is my maiden voyage of smoking one of the two up.
Cast of players, start time and atmospheric conditions:
Trimmed of silver skin and excess fat:
Seasoned with John's kick-ass Q-Salt:
10 degrees is perfect BBQ weather, no?
Settled in at 275:
On it goes at 8:00 AM:
2 hours in:
4 hours in:
6 hours in:
8 hours in:
Off at 10 hours and time for a rest:
Sliced after 45 minutes:
Viola...accompanied by spuds and green beans with bacon:
I can neither confirm or deny that I polished off the entire plate, but will say I was comfortably numb for the rest of the night once I waddled away from the table. Thanks for tuning in if you made it this far.
:mrgreen:
Cast of players, start time and atmospheric conditions:
Trimmed of silver skin and excess fat:
Seasoned with John's kick-ass Q-Salt:
10 degrees is perfect BBQ weather, no?
Settled in at 275:
On it goes at 8:00 AM:
2 hours in:
4 hours in:
6 hours in:
8 hours in:
Off at 10 hours and time for a rest:
Sliced after 45 minutes:
Viola...accompanied by spuds and green beans with bacon:
I can neither confirm or deny that I polished off the entire plate, but will say I was comfortably numb for the rest of the night once I waddled away from the table. Thanks for tuning in if you made it this far.
:mrgreen: