There are few things in
life more amazingly unctuous than perfectly done beef
ribs. The stars of this show are two 3-bone Beef
Plate Rib sections about 1-1/2 inches thick.
Take a look
at the marbling in these babies! It's worth noting
that these are different than the scraped-off beef back
ribs that you usually see in the supermarket, which have
had the rib roast removed from them. Beef plate ribs
are from the lower section of the ribs, making them
analogous to spare ribs on a hog.
We wanted the
beef to really shine so we kept the seasoning very simple:
A coating of Worcestershire followed by kosher salt,
granulated garlic and freshly cracked black pepper.
WSM was the cooking vessel of choice and it's a good
thing. Look at how they fill up the cooking grate! You can
see the smoke already beginning to envelop the racks.
Here they are
at the 3 hour mark. The pull back at this point was
And this is
at 5.25 hours. You wouldn't believe how it felt to slide a
probe into these beauties. It was the smoothest and most
luxurious feeling of beefy heaven ever felt on the face of
To say that
the knife dropped through the meat would be an
understatement. There was about to be some good eating
going on around here.