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Short Ribs
55Kevy
Posts: 238
Finally smoked some full beef short ribs yesterday. I forgot to ask the butcher what grade they were. I'm guessing there was about 3 - 4 pounds of meat on the two racks after trimming. Dry brined them overnight and made my own SPOG rub. Smoked (w/oak) at 250F (dome) until they were in the 205 - 210F range, about 7 hrs.
I think I may have over done them: they weren't as succulent as I expected. Or maybe I over trimmed them, or it was a function of the grade. Anyway, they were still good.
Pics are the racks as they went on the egg, finished product, and sliced.
I think I may have over done them: they weren't as succulent as I expected. Or maybe I over trimmed them, or it was a function of the grade. Anyway, they were still good.
Pics are the racks as they went on the egg, finished product, and sliced.
Kevin
Beautiful Santa Ynez Valley, CAXL BGE, Woo2, AR
Comments
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Definitely pass the eye-ball test. Brisket on a stick.
The key finish-line indicator for any rib cook (beef, pork or lamb) for me is the tooth-pick test. Insert into the thick rib meat-no resistance and you are there. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Looks damn good from here!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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