“Exploring new flavors: A culinary journey with every bite of this scrumptious snack”
@jortskitchen recently shared a mouth-watering recipe for Beef Plate Ribs that took his taste buds on a flavorful journey. The special short rib dish is seasoned simply with salt and pepper, then cooked to perfection on a Kamado Konnected grill.
To prepare the Beef Plate Ribs, start by cutting out the bones from a slab of ribs and trimming any excess fat. Season all sides of the meat with salt and pepper. Next, take one of the bones and roll the meat around it. Secure the meat in place by tying it with butchers twine.
The trimmed and seasoned ribs are then smoked on the Kamado Konnected grill at a temperature of 225°-250° until they reach an internal temperature of 160°-180°. The goal is to achieve a beautiful dark bark on the ribs while catching the fat drippings with a pan. Once the desired bark is achieved, wrap the ribs in tin foil or butcher paper along with the fat drippings, and continue cooking until the internal temperature reaches 200°.
After the Beef Plate Ribs are cooked to perfection, let them rest for at least 1 hour before enjoying the delicious flavors. This unique preparation method for beef ribs was inspired by Alpine Butcher. The Kamado Konnected grill made the charcoal BBQ process easy and enjoyable, even for beginners like @jortskitchen.
Key takeaways from this recipe include the importance of trimming and seasoning the ribs, achieving a dark bark while smoking, and allowing the meat to rest before serving. Cooking the ribs to an internal temperature of 200° ensures they are tender and flavorful. The use of a high-quality grill like the Kamado Konnected can make the cooking process more accessible and enjoyable for all levels of experience.
@jortskitchen This took my taste buds to a place they’ve never been after biting into this special short rib. 🤤 🔹 Beef Plate Ribs 🔸 Salt And Pepper 🔹Cut out the bones from your slab of ribs and trim. Season all sides with salt and pepper and then take one of your bones and roll the meat around it. Use butchers twine (100% cotton thread) to tie the meat around the bone. 🔸Smoke at 225°-250° until 160°-180° or until you have a beautiful dark bark (catch the fat drippings with a pan), then wrap in tin foil or butcher paper with the fat drippings. Let it continue cooking until an internal temp of 200°. 🔹Let it rest for at 1 hour before enjoying. The idea for this unique way to prepare beef ribs is from @Alpine Butcher and was smoked to perfection using my newest grill, the Kamado Konnected. If you’re new to charcoal BBQ, this grill made it so easy. (I’m learning too) @Kamado Joe #bbq #shortrib #brisket #smoker #recipes #beef #steak