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Beef Short Ribs - First Try
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Ozzie_Isaac
Posts: 19,038
Giving beef short ribs a try.
235, salt, pepper, garlic .... slight modification from my brisket rub. Interested to see how they turn out.
235, salt, pepper, garlic .... slight modification from my brisket rub. Interested to see how they turn out.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
Comments
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Look great.
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Looks good, I'm also cooking short ribs for the first time, uncut though.
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They are cooking fast? I just checked them and have a lot of pullback and are tender.
They have only been on for 3.5 hrs. @SGH ; @nolaegghead , any other beef rib masters do I let them ride longer or pull when tender?A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
@blukat uncut is what I wanted, but none available. Yours look awesome.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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@Ozzie_Isaac - as with most BGE cooks, it's all about the feel. If you have the probe "like buttah" feel then time to declare victory. I have an uncut rack of short ribs on now and am about to see where I am. As with any cow cut, you only manage the process
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@Ozzie_Isaac this is my first attemp, seems to be cooking fast, dome at 250 though.
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@lousubcap thanks for the info. I will pull of a "cooks" piece and try it. Will go from there. It is probing like butter.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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OMG, these things are so good. Gonna let a few of the bigger ribs ride longer, but the cooks piece was melt in your mouth good. Seriosly beefy. I am a believer in these!
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Nail'd it!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
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Ozzie, sorry but I just saw this. I'm working the 3rd shift and am only on the forum here and there. But to answer the question at hand, when they probe tender they are done my friend. The ribs look great brother. Enjoy.Ozzie_Isaac said:do I let them ride longer or pull when tender?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Good looking cow ribs right there!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@SGH- Dang, I guessed right when I replied. Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@SGH and @lousubcap thanks guys! Appreciate the help.
Funny when time doesn't matter cooks go fast. If people are waiting then its like watching a pot boil.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I have a feeling that it wasn't a lucky guess my friend. You always give sound advice.lousubcap said:@SGH- Dang, I guessed right when I replied. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Well these will be regular rotation. They remind me of the brisket flat to point transition. Even Mrs. Isaac gave the approval.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Wow! Flippin awesome. Those ribs you got look great. Huge meat on them. Nice job front to back.
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@Ozzie_Isaac - you now realize that any beef rib beats their pork cousins every time. I even manage to get the uncut short ribs at a main-line grocer, Kroger. Game on and congrats on the cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Oh yeah, those look great.
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Those look great. I'll have to make these soon. About how long do they take to cook? I saw a mention of 3.5 hours, but I'm assuming 5-6 to finish - that a good ballpark guess?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
These were done fast. Smaller two ribs were done in 3.75 hours, larger four were done in 4.5hrs. I could have gone 5.5hrs on the thickest rib.SciAggie said:Those look great. I'll have to make these soon. About how long do they take to cook? I saw a mention of 3.5 hours, but I'm assuming 5-6 to finish - that a good ballpark guess?
When doing the cut ribs careful placement in the dome seems important. I cooked at 235+.
This was straight with no wrapping. Really pleased with the outcome and ease of the cook.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Bravo... Looks like you nailed them! Enjoy!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I wonder if the fact they were parted out made them cook faster? Makes sense. Nice cook @Ozzie_Isaac
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I bet that is what did it. I liked all the extra surface for bark too.pgprescott said:I wonder if the fact they were parted out made them cook faster? Makes sense. Nice cook @Ozzie_IsaacA bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I never had a beef rib before a couple of years ago at an Adam Perry Lang cooking event. Honestly, I thought I'd died and gone to heaven! It is the best piece of beef I've ever had.
Judy in San Diego
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