Thai Spiced Beef Short Ribs

smokingal

A craving for Thai food, the desire to use on-hand ingredients and some overly fatty Wagyu
ribs led me to get a bit experimental with this latest food effort.  I went with a peanut satay
sauce marinade, which I made from scratch using peanut butter powder, ginger, garlic, granulated beef broth, coconut milk, sesame seed oil, olive oil, fish sauce, worcestershire sauce, scallions, sweet onions, cilantro and lime juice.

 

 

The ribs were marinated in a vacuum sealed bag for 2 days.  They were seasoned with a mix
of Dizzy Pig’s Tsunami Spin and peanut butter powder before going on the Egg at 250F with
Acadian oak, maple and cherry wood chunks for smoke.

 

 

A portion of the marinade was reserved for basting and for the rice noodles I planned to make.
The sauce was placed on the Egg to pick up some smoky flavor.  Once the bark had set, the
ribs were basted with the peanut sauce.

 

 

After the ribs were basted, brown sugar was added to the peanut sauce which was used to
coat rice noodles.

 

 

When the ribs probed tender, they were rested for an hour and then served with the peanut
sauced rice noodles.

 

 

The flavors of this dish really helped to ease my Thai food cravings.  The coconut milk, ginger,
cilantro, garlic and peanut flavorings were very pronounced in this dish.  They just weren’t enough to get over the overly fatty content of the ribs.  I have two more racks and I’m debating what to do with them.  They might make for some good dry aged Wagyu burger meat.

SmokeyLopey

I have some ribs I want/need to cook...thanks for the suggestion. Nice looking cook!

GrateEggspectations

Looks fantastic, as always.

Just curious.... what was the reason for using peanut butter powder rather than regular peanut butter?

Leopoldstoch

Great looking cook! 

Mattman3969

Very Strong Cook!  

lousubcap

As always, what a great cook and documentation.  Congrats.  Your pantry, fridges and total kitchen space must be quite substantial and extremely well stocked with  outside the main-stream supplies.   

johnmitchell

WOW!!!! I bet that tasted fantastic..

CigarCityEgger

That looks so good, thanks for sharing!

BGEChicago

Just when I think you can't top your last post, well... I think you know the rest  Congrats on a fantastic cook and excellent presentation!

smokingal

GrateEggspectations said:

Looks fantastic, as always.

Just curious.... what was the reason for using peanut butter powder rather than regular peanut butter?

@GrateEggspectations The goal for this cook was to only use what I currently have on hand.  I'm leaning out, so PBFit Peanut Butter powder is what I had in stock.

lousubcap said:

As always, what a great cook and documentation.  Congrats.  Your pantry, fridges and total kitchen space must be quite substantial and extremely well stocked with  outside the main-stream supplies.   

@lousubcap I have a small kitchen and a regular stock of supplies.  Just need to use up some of them to make space.

Legume

That’s a lot of richness there between the peanut sauce and the wagyu ribs. 

smokingal

Legume said:

That’s a lot of richness there between the peanut sauce and the wagyu ribs. 

You can see a lot of fat in the cross-cut sections, so technically, they were pretty lean for composition purposes.

fence0407

Ummmm - WOW! 

bucky925

https://youtu.be/fkqSANnhJVw

ColbyLang

My mouth was watering reading your post.....

marysvilleksegghead

There you go again . . .using ingredients I've never heard of before, but still a fantastic cook

pgprescott

Yet again,

Bravo!