YESSSS! Nice looking beef rib there! Brisket gets the fanboy attention but whenever I speak to people who smoke beef on a regular basis, virtually all of them say beef ribs is where it's at. It's just a superior piece of beef in my opinion. I make a Chinese braised beef noodle soup where I used to use brisket or fattier cuts of beef chuck, but some pieces were always too lean. I then found beef fingers at Ranch 99, which is the cuts between the beef rib primals. Oh man, since then I've never used any other cut for braised beef noodle soup.
Bro!! Your a regular pitmaster now! Looks more than good been looking for Dino Ribs too ONLY find the short ribs! Mann you inspire me too start working on my own channel but technology illiterate🤣!! Good Job!!
Hey don’t let tech stop you! A good cook is a good cook. Would love to see a video from you! And believe it or not, I recently came across a BUNCH of these plate ribs at our local Costco. Folks have been saying that but our local ones never got it. Now we do… just in time with the inflated prices 😩😩😩
Looks great! I’ve recently started doing long rests in the oven for my large cuts of meat on the lowest setting (175 for me) and it’s made for a much better final product than using a cooler. Give it a try if you haven’t!
Thank you! You’re the second comment I’ve read now that suggests the extended oven hold. How long do you usually hold for? My oven goes to 170, although it actually fluctuates from 160-199 during that. But I recently tried a 12 hour hold and it came out surprisingly well.
Thank you! And I haven’t tried a brisket cook like that yet. Is that your normal go to? Seems like most folks keep it together so I haven’t tried it any different yet.
Nice job Kevin! You have graduated to pit master! Flavorless fat??? Kevin, FAT IS FLAVOR. But yes you want the rub to hit the meat. LOL You done good son! 😁👍
