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| Registered Member BBQ Jedi Join Date: Jun 2008 Location: Bothell, WA |
OK-Just about every recipe I could find for Beef Short Ribs called for braising. And it seemed like every grocer had different cuts they called Shorts, Flanken cut, Korean cut, end cuts etc. So then I E-mail the comp organizer for presentation specifics and have not heard back yet, but decided to give these a try. ![]() ![]() ![]() It was a "clean out the fridge" kind of weekend cook and we had a bottle of Lawry's Italian Garlic Steak marinade and used the Foodsaver marinator. ![]() Let them soak overnight turning on all four sides. Rubbed with Plowboys Bovine Bold. ![]() I used my MINI Drum Smoker with Kingsford and Oak Wine barrel chunks and smoked for 55 minutes. ![]() Wrapped in foil with a little Apple juice. ![]() ![]() I ran the temps up to 300+ and let them go another hour in foil. ![]() ![]() The bones just fell off, and there is a cartilage that didn't break down, but once trimmed the meat is moist, tender and very flavorful. ![]() Nice little smoke ring to them. This is practice for a first year comp organized by a local cook, with Chicken, Pork Chop and Salmon turn ins. The Short Ribs sure has a lot of cooks scratching their heads, but it should be a fun time. Any advice appreciated!
__________________ Brian Left Hand Smoke "Fire it up" BBQ Team Midnight Ramblers BBQ KCBS CBJ PNWBA CBJ Current pit list: Big Green Eggs, WSM's, BDS clones, Weber Genesis Silver C, Weber Performer w/EZ-Que Rotisserie, La Caja China, Imperial Kamados, Little Chief Electric, Cookshack 008. Various Kamados, Red Weber Kettles and a New Braunfels Bandera under restoration. |
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| | #2 (permalink) |
| Administrator BBQ Jedi Join Date: Nov 2007 Location: Overland Park, KS |
I think you want to cook them a little longer to try and break down that connective tissue a little more. You can't get it all out but you want as little as possible. You may want to try cooking them meat side down the entire time too. I think you want the meat to stick to the bones for presentation purposes.
__________________ Paul Ostrom The Pickled Pig BBQ Team www.thepickledpig.com ![]() CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle There is room for all Gods creatures, right next to the potato salad and the cole slaw. |
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