What jh said and why I said a properly cut and cooked

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Properly cooked and cut, ribs are the best part of a cow.

I did some the other week
129 degrees for 72 hours then trimmed the membrane off and seared directly on mequity coals.....awesome

As tender as any filet but with the flavor of a ribeye.
http://www.chefsteps.com/activities/short-ribs-time-and-temp

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The fat renders at 150-160. Only cooking at 129 sounds wrong.

I'm going to smoke(Red Oak) mine at 285 over 6-8 hours seasoned with salt, pepper, and maybe some garlic powder.

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I've done beef ribs at 135 in the sous vide and I have been thinking of going higher to improve the fat rendering. Maybe the ones I've gotten from Rosenthal need to be trimmed differently or are not the same thing (despite what I posted above), but I often see fat layers under the surface.

Here's a TM article from a couple of years ago about beef ribs and Texas BBQ places.

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Properly cooked and cut, ribs are the best part of a cow.

I did some the other week
129 degrees for 72 hours then trimmed the membrane off and seared directly on mequity coals.....awesome

As tender as any filet but with the flavor of a ribeye.
http://www.chefsteps.com/activities/short-ribs-time-and-temp

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The fat renders at 150-160. Only cooking at 129 sounds wrong.

I'm going to smoke(Red Oak) mine at 285 over 6-8 hours seasoned with salt, pepper, and maybe some garlic powder.

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http://amazingribs.com/tips_and_technique/meat_science.html

This claims fat renders between 130-140. Which is right where most sous vide recipes for beef rib end up.

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Properly cooked and cut, ribs are the best part of a cow.

I did some the other week
129 degrees for 72 hours then trimmed the membrane off and seared directly on mequity coals.....awesome

As tender as any filet but with the flavor of a ribeye.
http://www.chefsteps.com/activities/short-ribs-time-and-temp

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The fat renders at 150-160. Only cooking at 129 sounds wrong.

I'm going to smoke(Red Oak) mine at 285 over 6-8 hours seasoned with salt, pepper, and maybe some garlic powder.

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http://amazingribs.com/tips_and_technique/meat_science.html

This claims fat renders between 130-140. Which is right where most sous vide recipes for beef rib end up.

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I am not familiar with sous vide, but if you cook at 129 how is it ever going to get at 130-140.

I smoke my beef plate short ribs at 285 F for 8 to 9 hours over post oak until they reach a temp between 200 - 205 and feel like melted butter in between the bones. My pit has a water pan.

Rub them down with yellow mustard, then sprinkle on my homemade rub, which is Lowry's season salt, course black pepper, white pepper, onion powder and garlic powder. Usual spritz with apple juice & worchshire during the last 5 or 6 hours of smoking.

That seems to violate the laws of thermodynamics.

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I smoke my beef plate short ribs at 285 F for 8 to 9 hours over post oak until they reach a temp between 200 - 205 and feel like melted butter in between the bones. My pit has a water pan.

Rub them down with yellow mustard, then sprinkle on my homemade rub, which is Lowry's season salt, course black pepper, white pepper, onion powder and garlic powder. Usual spritz with apple juice & worchshire during the last 5 or 6 hours of smoking.

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Yes, it moved.

I'm going to try that ChefSteps recipe once it cools down a little.

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Places like Louie Mueller sell out of beef ribs and they charge well over $20 a pound for them but they have always done Beef Ribs. They get alot of their meat from Taylor Meat Maket. They are probably paying in the neighborhood or $3.25 to $3.75 a pound.

People pay the price to eat them. Louie Mueller could probably charge over $30 a pound and they still sell out.

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Drove to Taylor last Saturday to go to Tractor Supply and also get some Louie Mueller goodness. 1.5 lbs of brisket and three beef ribs were $131, wife loves beef ribs. The ribs were $89 of that, I think the receipt said 31/lb. I don't think I've ever had much beef rib but that stuff was excellent, if you forget the cost.

Nice I love that place, looks like they went up on the beef ribs since I've been there. People will pay it though. When I go like to get moist brisket, beef ribs, and sausage.

Thanks for making the plate rib so popular guys.

HEB has check ribs on sale in Houston right now for $2.97 a pound. I guess they have so many people going to the butcher asking for plate ribs that they had to figure out what to do with the other, yucky, not worth the money rib cut.

Anyways, if you are interested in getting a sub-par cut for your smoker, HEB will sell you them by the slab or packer package right now for $2.97.

I've always like plate short ribs but chuck ribs will smoke just fine too. We usually slaughter one of my show steers that doesn't place every year or one that's not going to a major show cause usually we start off the new show year with around 5 show steers. Depending on type of steer usually able to grade out choice or prime.

What are chuck ribs?

Beef chuck ribs, are like plate short ribs have some nice meat & marbling but they are little leaner and little tougher cut since they are coming from that Chuck region on the steer . The Chuck racks generally come with four bones, ribs two through five on the carcass as defined by IMPS #130.

Chuck ribs are cut just above the brisket/shoulder area and a rack is rectangular in shape. The shape of the meat on each bone isn't as consistent as a plate short rib and they are smaller than plate short ribs.

Plate Short Ribs (NAMP 123 series), is found in the plate primal, which is found in the animal's forequarter right below the rib primal(Ribeye/Prime Rib), where the prime rib is located. So being that your plate short ribs come from that area, its a more consistent rib throughout and comes from a location that is well marbled and tender.

That being said you can still smoke Chuck ribs and still have a beautiful smoked tasty rib. Just find the highest grade you can find and ones that have alot of fat and marbling.