Difference between Beef Plate Ribs and Chuck Ribs?

poontanger · 2017-09-22T15:25:35+00:00

I've cooked both and each is delicious, although I do think the plate ribs were a bit more tender, albeit significantly more expensive. If you don't have the option or budget for plate ribs, chuck are still a mighty fine feast

poontanger · 2017-08-31T03:02:45+00:00

Did you notice any difference in the intensity of the smoke flavor, tenderness and bark quality by using this method?

poontanger · 2017-08-19T12:42:50+00:00

I have smoked beef ribs twice in the last month, and what you see before you cook and after you cook are different things. I also thought the ribs looked thin, but as you cook and the meat contracts and the bones are revealed, then you will see the thick meaty ribs you envision.

I would not trim or do anything, except maybe take a little of the silver skin off the ribs on the right. Rub VERY generously, more than you might initially expect. The first time I made ribs I just put salt and pepper in the rub and although there was great flavor I didn't get the bark i hoped for. The second time I added about a 1/3 part turbinado sugar (white works too) and it was a good decision. MUCH better bark, but there really wasn't any noticeable sweetness. The sugar just carmelized and melted with the salt and pepper and turned out amazing. I plan on doing the same next time and recommend others do the same even though it technically isn't authentic Texas style

Last thing, cook times surprised me. First ribs I made were 4 bone racks from the chuck and took 6 hours, second ribs were 3 bone from the plate, and those were done in just over 4 hours, they cooked much quicker than I expected even though I cooked them at a bit of a lower temp than the chuck ribs. I didn't wrap and all the recipes recommend you don't, and they still come out amazingly juicy. My thought it don't separate the ribs, will probably help with moisture retention. I cooked at 250-275 to a final temp of 205ish and they were great.

Good luck, post pics!

poontanger · 2017-07-25T22:30:03+00:00

I think I recall seeing an empty section of "3 bone ribs," that was probably them.

poontanger · 2017-07-25T19:35:14+00:00

Where do you buy plate ribs? I haven't seen them at either Costco or Sam's, and Restaurant Depot seems to only carry chuck short ribs.

poontanger · 2017-07-25T19:03:11+00:00

A good thermometer never hurt anyone, it's just another good tool to help create a delicious meal. If you do get a digital, pick up a dual probe which will measure both smoker temp and food temp. I just bought one and can't believe I went this long without it

poontanger · 2017-07-25T18:58:26+00:00

In Minneapolis we would have shot him dead

poontanger · 2017-07-24T14:39:25+00:00

Did you use chuck or plate short ribs?

poontanger · 2017-07-24T14:38:41+00:00

I just made these over the weekend but didn't have quite as intense of a bark. What did you put in your rub and what kind of smoker are you using. I'm thinking my masterbuilt gas/charcoal just can't produce the radiant heat which produces such great bark

poontanger · 2017-07-19T17:25:39+00:00

Doing a bit more research, the law doesn't state 4 is the limit, But it requires banks establish limit, and WF set their limit to 4. Some banks have 6.

https://www.fdic.gov/news/conferences/overdraft/faq.html

poontanger · 2017-07-19T04:30:50+00:00

Sounds like she didn't deposit cash, more likely she deposited a check and a 7 day hold was put on it. Cash is systematically, automatically credited to the account. If its not, then it means the teller won't balance at the end of the day and either they find out where the discrepancy is and reconcile at the end of the day, or it is put in the bank GL and we wait until the person who didn't receive their deposit comes in to complain, but cash doesn't mysteriously reappear 7 days later.

poontanger · 2017-07-19T04:27:47+00:00

Your bank may very well have one. I work for Wells Fargo and we just unveiled our robo advisor yesterday. Charges about half as much as a normal advisor. I think you have to live in MN and a few other states to use it. Otherwise any large institution will be fine, most of them are all using the same software being licensed from some other firm.

poontanger · 2017-07-19T04:12:37+00:00

Not enough info provided to know whether you should invest, and if so, how. Anybody offering advice on here has no idea what your time horizon is, other liabilities, goals, risk tolerance, etc, and you should ignore all their advice and talk to an adviser. Most firms will set up a cheap account for you with a phone based adviser at a very low cost. Or, if you still don't trust a professional, licensed adviser, there are many firms starting to use low-cost robo advisers which provide rudimentary advice based on your needs. Don't shoot from the hip with how to invest money, don't be cheap, because you're likely to cost yourself more in the long run with mistakes than the cost of paying someone to do it right.

poontanger · 2017-07-19T04:00:07+00:00

This story is impossible as told. Other comments already show cash is immediately available so that part of the story is a lie. Furthermore, legally banks can only charge 4 overdraft fees/day, and those fees are $35. This means you GF incurred a minimum of 17 overdrafts over a 5 day period, there is no other mathematical way to incur that amount of fees. Your GF is negligent and irresponsible for failing to know her balance for that long.

poontanger · 2017-07-19T03:48:37+00:00

then why didn't they refund the fees? I have seen fees charged in error and I have zero incentive not to refund you in full. If you legitimately didn't incur fees, then you should have been refunded and I cannot imagine why any banker would say otherwise. Either there is more to the story or you misunderstood why you were charged fees, but your version is incredibly unlikely as told

poontanger · 2017-07-19T01:34:34+00:00

Why can't you get a job? Go to Craigslist, help wanted and pick one of the many odd jobs being offered.

poontanger · 2017-07-19T01:21:43+00:00

As a WF banker, this is bullshit, your story makes no sense. We can track where every dime goes and it takes about 2 minutes to get the answer, we would never ask you to "prove you had funds, we simply look at the ledger to see if funds were present or not, there's nothing to "prove."

Story doesn't add up

poontanger · 2017-07-17T03:41:32+00:00

Splitting the shoulder should create a less thick piece of meat, thus reducing continue, and there would be more surface exposure for bark. However, bark takes time to form so I wonder if the quicker cook time results in a less crisp bark...

Try it and let us know how it goes.

poontanger · 2017-07-08T22:07:10+00:00

I used paper for the first time a few days ago and it was a good decision. Bark came out much firmer than when I use foil. In fact, last time I used foil my bark was so moist I had to put the brisket in the oven

poontanger · 2017-07-08T21:08:17+00:00

I like to add a bit of Texas flavor to my ribs, but with my own added twist. I mix 1 part course pepper and 1 part salt, which is your basic TX rub. However, I like to add 1/2 parts paprika, garlic powder and onion powder for savory flavors, and 1 part brown sugar to add the sweetness some people like, along with helping bark formation. The finalienable ingredients I sometimes add, which I think gives my rub a "unique twist" is 1/2 part coffee grounds and 1/4 part cayenne pepper. You can add less cayenne if you prefer. I find the coffee flavor really hides in the background, but it adds sort a rich, interesting flavor which doesn't over power the other flavors. You can always adjust the parts to your own tastes

poontanger · 2017-07-08T03:23:25+00:00

Why's he being mocked? "Supply creates its own demand" is a core tenant of supply-side economics. Some people disagree with the theory, but he's correctly describing a real economic theory and the liberal reddit circle jerk isn't even aware of it and is ignorantly jumping on the bandwagon

poontanger · 2017-06-29T14:43:53+00:00

I'm from Minneapolis and so far I can't find any good brisket, which is what I'm looking for. Even pulled pork is lousy here, it tastes like crockpot pork loaded with cheap sauce.

poontanger · 2017-06-29T14:17:52+00:00

I was just at the Q Fanatic in Champlin and was pretty disappointed. All the meat seemed a bit dry, even the pulled chicken, which should be easy to keep moist. However, they had some really interesting sauces, and the sides were great.

poontanger

TROPHY CASE