First Shot at RD Angus Chuck Short Ribs

HofstraJet

Took my first trip to RD today.  Wow.  Love that place. Found some choice angus chuck short ribs which looked tempting, so I tool the plunge.



Looking for cooking instructions and suggestions on the best rub.  Here's what I have for you to choose from:

1. DP Pineapple Head
2. DP Raging River
3. DP Raising the Steaks
4. DP Dizzy Dust
5. DP Cow Lick
6. Caribeque Island Thyme
7. Caribeque Calypso Kick
8. Caribeque Original Calypso
9. Oakridge Santa Maria Steak Seasoning
10. Oakridge Dominator Sweet Rib Rub
11. Oakridge Competition Beef & Pork Rub
12. Oakridge Secret Weapon Pork & Chicken Rub
13. Oakridge Game Bird & Chicken Rub

This is for tomorrow night so I can do advance prep if necessary.

On your marks.....Get set....Go!

anton

Nice, I usually drop about 500 bucks on cryopacks of tri-tips, a whole rib roast that I slice my own ribeyes out of. babyback cryopacks, they have fresh canned crab in the seafood dept, place is epic.

Mattman3969

I would just go with SPOG. Skip all the rubs and let the beef shine.  

HofstraJet

anton said:

Nice, I usually drop about 500 bucks on cryopacks of tri-tips, a whole rib roast that I slice my own ribeyes out of. babyback cryopacks, they have fresh canned crab in the seafood dept, place is epic.

Don't have a huge freezer so can't buy too much. It's on my way home from work so easy enough to stop by regularly. And near closing, it is usually empty which is a plus.

DMW

If you want to use a rub you have and not make your own, DP Cow Lick is good on short ribs. Put them on around 250* and smoke til tender, around 6 - 8 hours give or take. IT will be in the 195*-205* range-ish. Similar to brisket, just faster.

HofstraJet

What's the serving size on these? How many people does one 4 rib rack feed? They look huge but I'm assuming they shrink. 

cazzy

HofstraJet said:

What's the serving size on these? How many people does one 4 rib rack feed? They look huge but I'm assuming they shrink. 

Just depends on if they like getting dirty together.  With beef chuck ribs, you're almost guaranteed to lose one rib.  It is usually riddled with fat and has very little meat.  With that said, I'd say 3 per rack if everyone gets their own rib.

Shiff

Here's a cook I did with some RD ribs back in March.  In this cook I wrapped in foil but I don't do that anymore - just cook a little longer.  I've also cooked the boneless chuck short ribs that RD has and they are really great - lots less fat and taste great:

http://eggheadforum.com/discussion/1178629/chuck-short-ribs?new=1

http://eggheadforum.com/discussion/1181202/boneless-beef-chuck-short-ribs#latest

HofstraJet

Thanks @Shiff  Those are the cooks that had me inspired to try this. Suggestions on a rub from the choices in the first post?

Shiff

I  make my own rubs.  Mine are simple and usually consist of salt, pepper, garlic powder, salt, raw sugar, smoked paprika, and a few variations from time to time.

The first post in my chuck short rib post tells what I did - mustard slathering, etc.

HofstraJet

This has been rescheduled to this afternoon. Will keep you updated with pics. 

HofstraJet

Ribs are on the egg. Indirect at 250, platesetter legs up with drip pan. Ribs are standing against a v-rack. Sprinkled with DP Dizzy Dust. 100% new Rockwood. Temp controlled with CyberQ. Now, to resist the temptation of opening the egg to check on them! My first long cook.

XC242

Those things are gonna turn out great. I guarantee it,,, just like Joe Willie did back in 1969...

Shiff

Looks good so far.  I'm going to have to raid the freezer soon to get some out for later this week. Tonight is a spatchcock chicken.

HofstraJet

To what internal temperature do I cook these? Just realized I didn't know!

HofstraJet

Here they are on the egg:



Finished product





And after 30 seconds....



I didn't trim the fat off prior to cooking, which I apparently was supposed to do.  I glazed one with SBR during the last hour and nothing on the other. The outside was delicious on both but the inside, while tender, didn't have much flavor. Was I supposed to do something to make the inside meat more flavorful?

Shiff

I never trimmed off the fat when I cooked the chuck ribs with bones. I mostly cook the boneless chuck short ribs now which are quite well trimmed.  Don't know what to say about the flavor since I was always happy with them - very meaty tasting.

Legume

First time I cooked them I was disappointed.  The second time I actually left them on for a really long time (no idea what temp).  I was cooking some St Louis at the same time and because I had hot-tubbed the short ribs, they finished first, but rather than ftc, I just left them on there, let them run and kept checking to be sure they didn't overcook or dry out.  They held off to the side on the egg for at least an hour longer than I would've normally pulled them and they were absolutely fantastic.  Next time I'm going to just build that into the plan, no idea if it was the 1-hour hot tub soak or letting them run on the grill, but it worked really well.

TTC

I've never tried this, and it needs to be on the agenda soon. Great looking cook