Plate short ribs

Jevi’s notes

The plate usually gets fabricated into short ribs. Smoke or braise them low and slow until the collagen gives.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 4 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Smoke (grill) · pit 250°F · pull ~203°F (texture/plan) · rest 45 min
  Est. cook: ~380 min for 4 lb
• Braise (oven) · oven 275°F · pull ~200°F (texture/plan) · rest 25 min
  Est. cook: ~340 min for 4 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.