Beef Plate Ribs

Aaron Franklin reports his favorite chunk of BBQ happens to be beef ribs.  Not the small beef back rib rack you can find in any grocery store but beef PLATE ribs that come from the underside of the cow. These ribs are enormous, they look like dinosaur ribs. The ribs have incredibly marbled meat that sits on top of the ribs.

I found these at Red Raider Meats last week. They are very easy to cook – rub with kosher salt and pepper, smoke at 285 until done.

There’s almost no trimming necessary, no need to wrap in foil and all that mess.  Just smoke em’ till they’re done.

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I got my 6 pound rack started on the smoker at 9 in the morning, they were done right at 5 o’clock.

I let them rest for 30 and cut into them, not that you needed a knife. Seriously – these things were soft.  The flavor is pretty good although I don’t think this is my favorite cut of BBQ.  They meat tastes like pot roast but with twice the flavor and 4 times the softness. You can literally put a finger into the meat and pinch out a chunk. Even Catalina liked them:

 

 

Brisket: Aaron Franklin Style

Last summer I got on a barbecue kick.  Now to quantify the ‘kick’ – I became obsessed and read through 2 books (Myron Mixon and Big Bob Gibson’s), ran through 20+ racks of ribs, 4+ pork shoulders, and about 5 briskets, all in an effort to learn how to smoke some good meat, Texas-style.  I even kept a log book to record all efforts, experiment, and decide what worked best.  I nailed ribs, pork shoulders are easy, but the brisket remained rather elusive.  So back to the drawing table for the brisket.

I buy my brisket meat from Costco, it’s the only place in Lubbock that provides prime grade beef.

IMG_1483I followed advice from Aaron Franklin, owner of Franklin’s Barbecue in Austin, Texas, arguably the proprietor of the finest brisket in the universe. Check out this video and other Aaron Franklin gems:

So I followed his advice, using ‘Dalmation Rub’ of only salt and pepper, and placed a water pan under the brisket.  I chose age hickory and mesquite to smoke with, I set the grill up for 250 and smoked the brisket throughout the night.

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This brisket went all night and finished up at an internal temp of 201 in the morning, measured the temp in the flat.  No ‘Texas Crutch’ used. I tried using foil and injecting brisket last year, all to no avail, this brisket was cooked all the way through without any gimmicks, I wrapped the brisket with ‘pink butcher paper‘ at the end like Franklin does, to rest and cool.

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The brisket was damn delightful. Juicy and delightful.

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I need to repeat this effort, but as far as I’m concerned it seems the best way to cook brisket is the most basic.

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