Flintstone Ribs!

[RG 2.0]

The better half and I smoked up some Dino Bones today and she experimented with 2 different rubs. One was a traditional beef brisket style rub that she normally makes up for doing briskets. The other was a Santa Maria style rub.

We cooked a total of 4 racks. We cook once and make many meals from it. We take and cut individual bones and vacuum seal them and freeze them. When the mood strikes, take one from the freezer and put it in a pot of barely boiling water to let it thaw and heat through. They taste as good leftover as fresh, maybe even better! Beef reheats much better than pork.

Enough talk, here's what you came for!

 

[DivotMaker]

Very nice, Jason!  Use your Anova to reheat...so much better, and consistent heat!

 

[Greenenvey]

Omg those look good, I love beef ribs. I do them pretty often but I'm not expert, what are those style of ribs called? They have so much meat compared  to regular  ribs.

 

[BedouinBob]

Nicely done Jason! You make me want to buy some more short rib plates and get busy!

 

[RG 2.0]

I could SV them but these have so much fat on them that a nice simmer in the pot does just fine. Open the bag and enjoy!

Greenenvy, these are Chuck Plate Ribs. A lot more meat than your regular short ribs. Very rich, one rib is all you need.

 

[DivotMaker]

Yabba Dabba Dooo!!! ;D

 

[drains]

Looks delicious! Pics are good too.

 

[BedouinBob]

Ok Jason, you have me intrigued. Chuck Plate? I have heard of Short Rib Plates but not Chuck. Is that a regional thing on naming? I get the full 4 rib short ribs in a cryo pack and they are great....pricey but great. 

 

[RG 2.0]

Bob, probably the same thing. I can't recall what these were labeled as to be honest with you, lol. I got these from Restaurant Depot. Certified Angus blah blah.....the ones I bought before were Creekstone Farms and they were called chuck plate ribs. Basically untrimmed from the chuck. Very meaty as you know and good eats to anyone that loves a good beef rib. Beef back ribs are good too, just no where near the amount of meat on them!

 

[BedouinBob]

Totally agree. Once you have done a rib plate, you never want to go back.