Saw these today. 4-5 inches long, cryovac packaged, reasonably meaty. Anybody done these? I'm betting that low and slow with mopping would yield a fall of the bone product like porknspare ribs. Thoughts?
Walmart in CalallenBrush Country said:
You see em at HEB in the ville?
Agreed - they are a nice cook if you are in the mood for brisket, but don't have the time to spend all day cooking or are only cooking for a few people and a brisket is too much meat.FancyKetchup14 said:
It's similar to cooking plate spare rips, just from a different part of the steer.
Salt/Pepper, 250 degrees till you can stick a toothpick between the ribs and you're good to go. They're just about the easiest damn thing to cook. It's like brisket on a stick.
FancyKetchup14 said:
It's similar to cooking plate spare rips, just from a different part of the steer.
Salt/Pepper, 250 degrees till you can stick a toothpick between the ribs and you're good to go. They're just about the easiest damn thing to cook. It's like brisket on a stick.
Go by feel, but I would plan averaging around 5-6 hours for a cook like this.HTownAg98 said:FancyKetchup14 said:
It's similar to cooking plate spare rips, just from a different part of the steer.
Salt/Pepper, 250 degrees till you can stick a toothpick between the ribs and you're good to go. They're just about the easiest damn thing to cook. It's like brisket on a stick.
What is your typical cooking time at that temperature?
did you sneeze on the plate in that last pic?Yo! said:
I smoked some Prime Beef ribs(Costco) on my new pellet smoker two weeks ago.
It was literally the best thing I've ever eaten.
Trying to get pics loaded...