Short Ribs

[Mj2k]

My first attempt at short ribs today, so decided to light the WSM at 6am & drop a cheeky boneless shoulder on as well....have gifted / eaten my frozen pp supply!

Short Ribs are for tonight & have just been foiled after 3 hours of oak. God known how they will turn out, but if you only ever cook what you know, the wife complains...

In the mood of experimenting, have decided not to wrap my butt & try it traditional. Forgotten just how long a stall can be, am sure it's sat at 172 for the past 5 hours....must resist the temptation to foil.

Oh and also my first cook using the IQ110 from Toby. Impressed at how well it controls the temp, the WSM has always been easy to control but it is now like an indoor oven. Temp needs to be about 10 degrees higher on the 110 dial to achieve desired temp according to my ET732 which I have calibrated, so am pretty happy with it.

A part of me does feel as though the cooking skill will be reduced with forced induction.

Matt

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[Mj2k]

Well, a huge success even if I say so myself.

Short ribs were a big hit with the wife, perhaps foiled slightly too long (2 hrs), as by the time I'd removed them from the final hour unfoiled all if the bones had fallen from the meat perfectly clean.

Sliced it as brisket given the lack of bones, really moist & juicy - think I preferred it to brisket in all honesty, but maybe the rub gave it the edge.

Pork was great too, really good bark & probably my best tasting yet as went a bit braver on amount of wood I used. Mixed it in with some of Pitt Cue's 'Mother Sauce' I spent some time making a couple of days ago, really meaty flavour & compliments the pork well.

Slight mistake in their recipe though as it states it makes 2.5L, which is the starting volume of liquid. By the time you have reduced by 2/3, then a half, and a further quarter you have relatively little!


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[keith157]

MJ2K I have to disagree, the confidence you get with a forced air system gives you the ability to achieve more then you would hoping the temperature will be stable. Gone are the worries of what do I do if it isn't cooked, so you end up trying more ambitious cooks than you would without a system.
Does the fact that your indoor oven maintains its temperature properly take away the skill and elation of a perfectly cooked soufflé? By extension then the pitmasters who use a forced air system are less skilled then those who don't?
All you have done is rule out one uncertainty, that of getting the desired temperature. The skill is still there in the trimming, the choosing of the rub, the matching of the sauce, the judgement of the time of the cook, what temperature you cook to etc. etc.
Rest assured you will use all the skills you have and will learn, perfecting the perfect bbq only now you can get some sleep whilst you do so.

[Mj2k]

Very fair point Keith!


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