This topic contains 9 replies, has 0 voices, and was last updated by 
scrumptiouschef 1 year, 8 months ago.
When I tried to find some plate ribs a couple of years ago I had a hard time finding anyone who was familiar with them. Perhaps there’s a little more awareness now and I should try again.
That plate of smoked meat from Abe Fisher’s looks great!
Mr Chicken, Next time you’re up in Appleton, Give Niemuth’s http://niemuths.com/specials http://niemuths.com/specials/ a call…That’s where we get ours. Richard is really nice.
That top photo features the cleanest grate I’ve ever seen on a grill.
I think that was the first year I had my Weber Smokey Mountain. I doubt I had used it more than a couple times before that photo was taken.
I bought my Weber 17 years ago and have yet to ever clean the grate. It’s well seasoned. Well, it was. I let the neighbors borrow it so their Guatemalan mother could use it to make a batch of carne asada. She ruined it. Scrubbed every bit of seasoning off of it. Now the meat sticks to the metal like it’s been superglued.
When I tried to find some plate ribs a couple of years ago I had a hard time finding anyone who was familiar with them. Perhaps there’s a little more awareness now and I should try again.
Did you try butchers? They may not know the term “Plate.” I sometimes just look for shortribs with three bones (Plate), as opposed to four (Chuck). I find that if a butcher has them out with the bones cut across, so that you see all three bones on a single piece, they are generally willing to sell me an uncut rack, which basically looks like a square block of meat.
That top photo features the cleanest grate I’ve ever seen on a grill.
I think that was the first year I had my Weber Smokey Mountain. I doubt I had used it more than a couple times before that photo was taken.
I researched short ribs and discovered the various cuts a couple years ago when I decided to make them on my smoker. It was then that I discovered the difference between the Plate and Chuck short ribs and that the Plate ribs are better for barbecue (and more expensive).
As the article indicates, they are easy to smoke if you can find them. I would say it’s easier than any of the other cuts of meat I’ve smoked. There is no wrapping necessary. This was my first try. I can generally find the Plate short ribs at one of the butchers in the Reading Terminal or the Italian Market in Philly.
And the below photos are from a Philly restaurant called Abe Fisher’s. They use the plate short ribs to make Montreal smoked meat.
Oh … and as I’ve probably mentioned on here before, I consider the single best piece of meat I’ve ever eaten to be the short rib I had at Louie Mueller.
https://www.meatpoultry.com/articles/21544-meat-perspectives-the-emergence-of-a-new-favorite-rib https://www.meatpoultry.com/articles/21544-meat-perspectives-the-emergence-of-a-new-favorite-rib
That top photo features the cleanest grate I’ve ever seen on a grill.
When I tried to find some plate ribs a couple of years ago I had a hard time finding anyone who was familiar with them. Perhaps there’s a little more awareness now and I should try again.
That plate of smoked meat from Abe Fisher’s looks great!
I hope the carne asada was good, at least.
A meat expert’s take on the beef short rib
You must be logged in to reply to this topic.