Bacchus2b
is Blowin Smoke!
- Joined
- Nov 1, 2014
- Location
- North Texas
Earlier this year I had a chance to purchase a package of 44 Farms Choice Black Angus Plate Ribs. I have seen 44 Farms products featured at many of the better BBQ places here in North Texas so I thought I would give them a try.
Wish I would have taken pictures of the raw ribs. I always remove all the silver skin, fat, and membrane off the top of the rib and leave the bottom alone. The marbling on these Plate Ribs looked more like Prime than Choice and I would not hesitate to purchase 44 Farms products again.
Seasoned with a base of Killer Hogs AP Rub followed by just Kosher Salt and 16 mesh Black Pepper. Two Racks barely fit on the PBC Rack, but as they shrank up fit was no problem.
Cooked over B&B briquettes with a couple big chunks of Hickory. I flipped the ribs once per hour and after four hours they were already probing at 195 degrees. I was going to wrap but my bark looked fantastic and they were already close, so I let them go for another hour unwrapped until they hit about 205 internal. Picked up a rack after five hours and the jiggle told me all I needed to know! Done!
Not Bad at all!!!
PBC Plate Ribs I by David Miller, on Flickr
PBC Plate Ribs Cooked by David Miller, on Flickr
PBC Plate Ribs Sliced by David Miller, on Flickr
Wish I would have taken pictures of the raw ribs. I always remove all the silver skin, fat, and membrane off the top of the rib and leave the bottom alone. The marbling on these Plate Ribs looked more like Prime than Choice and I would not hesitate to purchase 44 Farms products again.
Seasoned with a base of Killer Hogs AP Rub followed by just Kosher Salt and 16 mesh Black Pepper. Two Racks barely fit on the PBC Rack, but as they shrank up fit was no problem.
Cooked over B&B briquettes with a couple big chunks of Hickory. I flipped the ribs once per hour and after four hours they were already probing at 195 degrees. I was going to wrap but my bark looked fantastic and they were already close, so I let them go for another hour unwrapped until they hit about 205 internal. Picked up a rack after five hours and the jiggle told me all I needed to know! Done!
Not Bad at all!!!
PBC Plate Ribs I by David Miller, on FlickrPBC Plate Ribs Cooked by David Miller, on FlickrPBC Plate Ribs Sliced by David Miller, on Flickr
