The rack, unadorned, was well trimmed, and required little more from me that unwrapping from the paper. I decided to use a commercial rub, Ted and Barney's H3, with some added black pepper and a small amount of smoked Spanish paprika.
Rubbed and Ready
From here, it was onto the cooker, not a whole lot more to do, than sit and wait. Or go build a bunk bed and sort of do what I was supposed to be doing.
The reason for the split temperature was just to get a little more smoke around the meat before getting the meat cooked. I find that if I go hot early in the cook, the smoke flavor and aroma is a lot more faint. There was no hurry, sitting on the deck, about the only worry was calling in a bear or something.
Well, that looks about done, check it with the thermometer, I have no idea what temperature it was, it was tender and the thermometer slid right in. Time to wrap and let it rest for a couple of hours.
Done, look at at that smoke ring
Some vegetables were harmed in the making of this dinner.
If you need captions to understand those photos, I just don't know about you. In any event, dinner was served.
Without a doubt, this is the way to cook chuck plate ribs, and the dry aged beef was outstanding. Yes, those are just simple Japanese quick cure pickles. A really nice complement to the rich and smoky beef.