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[Greg Jones]

I watched that MC video and was impressed. I have them on my list for the next trip to Costco.

 

[Kendallsbbq]

Stuffed pork tenderloins and twice baked potato.

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[SmokinBourbon]

My doc is gonna be so disappointed in my blood work in August... Increased dosages here I come!

In other news, this is possibly the best chili I've ever made, not had but made. It was a little greasy for my liking so I'll have to maybe not use the "over the top" method next time or only for a shorter period of time.

Also reverse seared some fillet mignon. Delicious as well. Forgot to take a picture until it was nearly gone.

 

[Pacman]

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What did you stuff the tenderloins with @Kendallsbbq ? That looks interesting.

 

[Pacman]

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Hey @Buckeye1 , where did you find that perforated foil? That looks handy.

 

[BigDan]

After watching Matt from Meat Church do a rack of beef back ribs, I gave them a try. They were actually pretty good. Not even close to plate ribs, but not bad for $20.

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Did you smoke until probe tender? I do Dinos frequently and have thought about trying these but was afraid they’d dry out. Kind of like Baby backs vs. St. Louis if you know what I mean…

 

[Pacman]

Did you smoke until probe tender?

Not to steal @BNeal 's thunder as his look like they came out great, but I too tried to do the exact same thing yesterday. I suspect that the meat was old (I found it in the freezer without a date on the pack), but I had my biggest epic fail on the beef back ribs. They never got probe tender and had an off-putting taste. I threw the whole rack away. BBQ and smoking can sometimes be humbling.

 

[Greg Jones]

I cooked beef plate ribs today for Mother’s Day for my wife as yesterday we were otherwise occupied. The set of 3 bones was approximately 4.5” and displayed one of the frustrating things for me when buying meat online. The back side had a deep scar from butchering, and I would have never purchased these ribs if I were buying them directly from a butcher where I could see that scar.

The ribs were trimmed, given a layer of ’W’ Worcestershire sauce as a binder and then seasoned with Meat Church Holy Cow. They were then smoked at 250° for 8 hours. I would have preferred they be on the smoker for another hour or two, but the flavor was outstanding!

 

[Greg Jones]

Money shot. IMO, the best bite in BBQ is plate ribs.

 

[Kendallsbbq]

What did you stuff the tenderloins with @Kendallsbbq ? That looks interesting.

https://heygrillhey.com/stuffed-pork-tenderloin/

 

[Waterboy]

IMO, the best bite in BBQ is plate ribs.

I couldn’t agree more.

Too bad about the gash on the back side but really it only affected the pre-cook look a little. The finished product looks really good….and delicious.

 

[C. Keeper]

I cooked beef plate ribs today for Mother’s Day for my wife as yesterday we were otherwise occupied. The set of 3 bones was approximately 4.5” and displayed one of the frustrating things for me when buying meat online. The back side had a deep scar from butchering, and I would have never purchased these ribs if I were buying them directly from a butcher where I could see that scar.

The ribs were trimmed, given a layer of ’W’ Worcestershire sauce as a binder and then seasoned with Meat Church Holy Cow. They were then smoked at 250° for 8 hours. I would have preferred they be on the smoker for another hour or two, but the flavor was outstanding!

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@Greg Jones , by any chance did you purchase those from WF?

 

[Gonefishin]

I take it the little yellow thing is a temp probe?

 

[Greg Jones]

@Greg Jones , by any chance did you purchase those from WF?

I did indeed.

 

[Greg Jones]

I take it the little yellow thing is a temp probe?

It is, from Combustion, Inc.

 

[C. Keeper]

I did indeed.

I had the same issue on several products from them.

 

[Greg Jones]

I had the same issue on several products from them.

Gotcha. It was, as @Waterboy mentioned, a non-issue in the end but still not what you like to see on a premium cut like this.

 

[C. Keeper]

Gotcha. It was, as @Waterboy mentioned, a non-issue in the end but still not what you like to see on a premium cut like this.

Agreed!

 

[BNeal]

Did you smoke until probe tender? I do Dinos frequently and have thought about trying these but was afraid they’d dry out. Kind of like Baby backs vs. St. Louis if you know what I mean…

I ran it up to about 205. Was pretty much probe tender, but their seems to be quite a bit more gristle than even a pork rib. The meat itself was pretty good and did not dry out (I also added a hefty share of tallow when I wrapped), but will I do them again? I will probably try another rack, but if same results, then no.

 

[BigDan]

Thanks for this I may try a rack for gits and shiggles. Grassyass Amigo!