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Ground brisket & short rib burgers. Tilamook cheese. Toasted brioche buns. Sweet corn on the cob. No plated pics

I’ve been doing simple stuff lately, wings and steaks so decided to get back to a nice low and slow cook for the holiday weekend. I took a slab of SRF Black grade plate ribs out of the freezer. Started slow at 235 as we wanted to take a nice long walk on this beautiful spring morning. later in the cook I went to 250. Seven hours naked and two hours wrapped in paper. I really could have left them in an hour longer but IT was 200 and they probed like butter so I pulled them off. Rub was Holy Cow, it’s all I use on beef. So moist and tender, but so rich, can only eat so much. But I added broccoli to the plate so it was a nice healthy dish 😁

I think this is my favorite dish to cook. Haven’t made it since January 2022. I did t have any issues mixing up the Achioete paste but i broke it up into smaller pieces first then I let it sit in the olive oil and apple cider vinegar a big while I made the adobo sauce. Then I threw it all in the food processor to finish. Easy peasy, no mess easy cleanup

@Troble, I can't imagine it stayed on the plate long enough to get a pix composed.

Cooked them all together at 300 and they came out great. It's hard to mess up when you use the best cooker sold!