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Thread: **Beef Short Ribs**

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    Registered Member BBQ Jedi swamprb's Avatar
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    Default **Beef Short Ribs**

    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
    www.lefthandsmokebbq.com
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    Weber 1000 w/ RK Drum Coffee Roaster

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    Administrator BBQ Jedi The Big Pig's Avatar
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    Default

    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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    Registered Member BBQ Apprentice
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    Looks nice!Thank you.

    Last edited by The Big Pig; 10-14-2009 at 09:05 AM.

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