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Short Ribs and Daytona 500
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JohnEggGio
Posts: 1,430
I’ve never been a big NASCAR fan, but I’ve always watched the Daytona 500. I was watching 17 years ago today, when #3 hit the wall in the final mile. As sad and tragic as that was, it hit me unexpectedly- Dale was my Dad’s favorite. My dad didn’t have many interests, but he always rooted for “The Intimidator”.
On to the BGE... Doing my prep work for the ribs, I open the packages and, whoops - they’re boneless! I really should wear my reading glasses when selecting meats. The good news - nice meaty chunks. So, I’m a bit lost on how to adjust the cook - reduce cook time due to
being boneless, reduce temp and leave the cooktime at 4.5 hour-ish to make sure connective tissue breaks down, pull off earlier and braise? Advice, please!
Thanks in advance.
On to the BGE... Doing my prep work for the ribs, I open the packages and, whoops - they’re boneless! I really should wear my reading glasses when selecting meats. The good news - nice meaty chunks. So, I’m a bit lost on how to adjust the cook - reduce cook time due to
being boneless, reduce temp and leave the cooktime at 4.5 hour-ish to make sure connective tissue breaks down, pull off earlier and braise? Advice, please!
Thanks in advance.
Maryland, 1 LBGE
Comments
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I have never had much success with boneless ribs (haven't cooked any in a few years) but I would plan and execute the cook as you normally would but be mindful that they will likely (key word) finish sooner. I always go with the tooth-pick test for the win. FWIW-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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Ok, I’m going with a couple hours of smoke at 250-275, then into a braise for maybe 90 minutes, then back on the grate for a finishing glaze.Maryland, 1 LBGE
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Spot on. Enjoy!
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@lousubcap and @pgprescott - thanks! Cook is underway! Drivers, start your engines!Maryland, 1 LBGE
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Oh and Patrick crashes again. Hopefully this time not with a product produced by her sponsors competitor.Near San Francisco in California
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Bump!
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#3 for the win! I think I nailed it, but SWMBO as usual, caused some delay in delivery of the final product.
Kosher salt & course ground pepper, after a light coat of EVOO. Then on the BGE for a bit over 2 hours @275 - cherry and some hickory from the backyard. Meanwhile I had braising liquid going - beef consommé, tomato paste, Worcestershire, cloves of garlic, allegro hot, lemon slices, big dose of burgundy.
Braise was in my big CI DO. The braise was longer than planned (fudge room), about 2 hours. Pulled the beef and let it rest while we hit the hot tub... Finished the beef back on the BGE, about 30 minutes, dressed with 50/50 braising liquid and bbq sauce.
Served with mashed roasted yams, and garlic broccolinni, and a great Cabernet.
Hindsight - shorter braise, maybe. Cheers!
Maryland, 1 LBGE -
Looks like that sauce created the perfect glaze. Nice cook.
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Another diamond plate and the win. Way to bring it home. Great looking plate right there.
Hope the hot-tub exceeded your expectations
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. -
Home run!!!!! Love the pic in the braise. Bravo!
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Thanks, y’all! Wife and princess (home from college) really enjoyed it!Maryland, 1 LBGE
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Dang that looks great. Glaze is wow!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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WOW! I'd hammer those right now. Nice cook.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Beautiful cook and congrats!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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