Beef Short Ribs

[gazz_46]

Spotted these in the butchers and thought why not.......

Doing some practice runs with chicken and new partyq yesterday, i felt the need to give the ribs a go figuring they would help me evaluate FD. Covered them with ground white pepper, granulated garlic and a little SYD rub and smoked over plum chunks on bottom shelf for 4 1/2 hours at 275 then foiled and rested for 45 mins.

Would do it differently next time, although the meat was juicy the bark was a little too hard, should have foiled with sauce for a while before resting........they were ok but not a great lover of beef anyway if i'm honest

Excellent practice tho and gave a good insight on fd for future




Oh.......hang on......just tried it cold, sliced and it's lushhhhhhhhhhhh

[RobinC]

You really are keeping your WSM very clean/new looking. Are you polishing it?

[gazz_46]

You really are keeping your WSM very clean/new looking. Are you polishing it?

No, give us a chance only used it 3 times............do keep it wrapped up when not in use tho

[derekmiller]

No, give us a chance only used it 3 times........

Dont let him deceive anyone. He has it out every Sunday morning on the front drive, polishing away, while others are doing their cars..

[gazz_46]

No, give us a chance only used it 3 times........

Dont let him deceive anyone. He has it out every Sunday morning on the front drive, polishing away, while others are doing their cars..

U rat.......

[Saucy Pig]

I got some short ribs being delivered this week. Just looking forward to trying something different.

You found your rib meat too hard. Would you go lower and slower next time?

I'm thinking about 225° till they reach an internal of around 185° ish

What you think?

[gazz_46]

Sorry for late reply

2nd attempt Came out better, wouldn't go much slower but would try lower and defo better when foiled with some au jus

[Saucy Pig]

Cheers Gaz.
Going to be having these with some baby backs on Friday night. Will report back.

Nick

[Pecker]

Very versatile, short ribs.

You can go really low & slow on/near a fire, you can braise them (probably better, to be fair), or you can cook them pretty quickly.

The latter leaves them a bit chewy, but in a good way, I think.

Steve W

[aris]

I cooked some quite recently - braised (in the oven). Very very nice indeed. Will be buying more!