Cooked some short ribs (with pics)

TheToast

I've cooked short ribs twice before. Each time at 110c / 230f and they took AGES. This time I cooked at around 125c / 260f. Still took 9hrs for 1.7kg of ribs. I sprayed these every hour or so with some liquid beef gravy - think that really helped keep 'em moist. 

I found the slightly hotter, faster method gave better results. No foiling on the grill. Just rested for 30mins after the cook (in foil and towel). 









Made some mash potato with wild garlic, which is just coming out in the woods in the UK now. 

lousubcap

Dang- nailed it.  Great cook and result.  Brisket on a stick on this side of the pond.  Congrats.

EggNashville

Yes sir...well done!

bgebrent

Those look delicious!  Nice job.

Stormbringer

Yowser

Hans61

Noice!

paqman

Looks fantastic!

JohnnyTarheel

You nailed that!!  Awesome!!

JohnInCarolina

Glad I clicked on this thread!

B747crew

very nice

Legume

Dude.  Duuuuude.  Man.

Brandongodfrey

Very nice cook !! Looks like a choice piece of meat . Hard to find with that much meat on the bones . 

stv8r

Wow great pics!  They look amazing!

vb4677

Love me some beef ribs!  Yours look awesome!  
When I first read your process, I was like, wow, that's a low temp.  I've had good success with Aaron Franklin's process and he's up to 140C/285F for 8-9 hours.

Here's his approach:

• Heat the smoker to 285°F and check that the water pan is full.
• Trim the ribs if needed.
• Slather the ribs with a very light coating of hot sauce.
• Apply the rub (equal parts salt and black pepper).
• Cook the ribs, meat side up, at 285°F, for about 8 to 9 hours.
• Spritz during the final 2 to 3 hours.
• Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones), serve.

TheToast

@vb4677 Thanks. I'd like to try hotter but have been warned from doing that on previous posts. Do you use this method with a water pan? Thought that wasn't really required in an Egg?

TN_Sister_State

TheToast said:

@vb4677 Thanks. I'd like to try hotter but have been warned from doing that on previous posts. Do you use this method with a water pan? Thought that wasn't really required in an Egg?

I use a water pan often for my cooks. I feel it helps with moisture and adds a little something extra to the smoke. I add different things to the water like oranges, lemons or limes and some rub depending on what im cooking. May all be in my head but personal preference.

kmorris2609

Awesome plating too.  Our menu tomorrow!