Short Rib Recipe and Advice

jfine1

Folks
Just made short ribs on the egg as follows

3hr smoke (hickory) at 250
2hr braise (beer/chicken stock) at 275
30 min glaze at 350

Flavor and texture was great (happy to post full recipe) but the issue I had was with fat. A ton of fat simply did not render meaning each plate I served came back with a lot of ugly fat that was cut off

Anyone got any ideas as to how the fat could be more successfully rendered?

Pic below of the ribs after smoking and then at serving:

lousubcap

From my limited view with short ribs, the quality of ribs (and for sure a crap-shoot) drives the cook. That said,  I'm surprised with the cook sequence you described that you had so much fat unrendered.  No pearls of wisdom here-next time you may want to run longer ( 1 hour?) before the braise. Just tossing it out there.  

BTW-welcome aboard and enjoy the journey!  Regardless of your rib eggsperience this is a game-changer cooking machine.  For the record, I am biased.

gdenby

Given the structure of short ribs, I can't think of any reasonable way to trim before cooking. Perhaps after an hour or so, poke holes into the fat, and flip the ribs so the oils run out faster.
Maybe even squeeze the ribs w. a spatula, tho' that might hazard squeezing out juices too.

Shiff

I never braise short ribs. To me, that makes them taste like a pot roast.  I get a full rack of ribs and do not have them cut.  I use either Chuck short ribs (4 bone) or Plate Ribs (3 bone).  They cook for about 5 hours. See the following post for pictures and technique which is based on the Adam Perry Lang recipe:

http://eggheadforum.com/discussion/1161966/beef-plate-ribs