Short Ribs, Smoked, then Braised

DonWW

OK, right off the top, I will confess that this is a recipe from Malcom Reed (HowToBBQRight).  It worked out great.  15 packer trim short ribs.  For those that needed it, I trimmed off excess fat, dusted with BGE AP rub and then set them on the XL Egg with temp set at 265.  Temperature was controlled by Flame Boss 300.  I let them go for about 3 hours with hickory wood for the smoke.  I then transferred them to a covered aluminum pan where they braised for the next 2 hours.  They braised in a mixture of beef stock, red wine, tomato paste, onion, fresh garlic, carrots, celery, bay leaves.  I increased the egg up to about 300 degrees for this phase of the cook.  Honestly, they looked good enough to eat following the smoke.  They were excellent.  Nice and tender, fantastic flavor.  The final touch was to strain the remaining braising liquid and put it on the stove where it was reduced by about 1/2 and then put on mashed potatoes.  Complemented with a world class syrah - it was hard to beat. 

SSQUAL612

They sure look tender and flavorful.   Thanks for sharing. 

pgprescott

I love the whole thing, choice of wine included. Bravo!

StillH2OEgger

Dang, that looks fantastic. Great work on those.

Botch

That, Sir, is out of the park!  

XC242

Wow!

SmokingPiney

Awesome!

I cook shorties almost the same way. The braise really tenderizes them. 

Webass

Just curious, why 2 grate temp probes?  One to run the fan and one for remote monitoring?

Hans61

Very nice!

THEBuckeye

Good looking plate! 

DonWW

Webass said:

Just curious, why 2 grate temp probes?  One to run the fan and one for remote monitoring?

I was verifying the temp I was getting from the Flame Boss.  It was running about 10 degrees hotter than my Maverick.  Not sure if others have encountered this.