Smoked and braised beef short ribs “half a weekday” cook

Buckwoody Egger

Well it was one of those mornings that started with the realization that I left the half and half on the counter for ? days. Off to Publix and my reward was a rare beef short ribs sighting. I am not completely enamored with the way they were butchered and packaged (if I was dead set on Dinosaurs would prefer a 4 rib slab) but it was a happy way to discover a “start at lunch break and ready for dinner” option and away we go. 

I used the BBQ Buddha recipe
https://thebbqbuddha.com/braised-smoked-beef-short-ribs/

but instead of using a stove and oven for the Dutch oven part (mine is a Staub), I used the “do it all in the egg” approach from this Ace sponsored cook:
https://newsroom.acehardware.com/ace-hardware-recipe-of-the-week--braised-beef-short-ribs-on-big-green-egg/

One thing I really appreciated about the Buddha link is that when printing it lets you change the # of servings to get as close as possible to the weight of the ribs and the other measurements adjusted. Only the “2 hours” printed so I wrote 175 degrees for the pull temp from the smoker on the printout. The 2.5 hour estimate rang true as we hit the brisket/buttah feel and temp then. So good I even got away with using the all natural no preservatives pre-made mashed potatoes. Pretty great for a weeknight!  Highly recommend. 

P.S.  the bubbling is not water boiling in an egg. It is rioja wine and beef broth, totally different scientifically. 

GrateEggspectations

That plate is eminently destruction worthy. 

dbCooper

Fabulous cook!

lousubcap

That finish photo (too professional to be labeled a pic or picture) is awesome. You nailed the cook.

BTW- the closer photo belongs in a food porn magazine.

Dang!

Buckwoody Egger

Thanks y’all!

caliking

Dude...

nolaegghead

Damn, I’d hit that in a nanosecond

JohnInCarolina

Nice!  I do a version of this same cook a lot.  It’s become a favorite of ours.

I tend to smoke for three hours at 250 and then braise in a wine/beef stock bath, covered in foil for another three.  They’re typically fork tender after that.

What times and temps did you go with?

stv8r

All looks amazing including that corn!  Waiting for good corn around here this summer

Buckwoody Egger

JohnInCarolina said:

What times and temps did you go with?

Thanks!  225-250 range for the smoke and the median temps at 2hrs were 160s so rotated some and left em in for another 15 minutes maybe and pulled to rest.  One thing I would consider for next time would be to preheat the Dutch oven on the stove with the dollop of oil in it. But it’s nice to be egg only for sure.  350 with closed lid dutch oven for 2.5 hours. I didn’t remove the meat from the bone / membrane when plating and that’s another thing to consider doing next time. 

Leftovers for lunch today were just as good. Will also need a new beef rub as Oak Ridge Black Ops rub supply dwindling.

johnmitchell

Beautiful!! 

Jstroke

caliking said:

Dude...

No words…

Stormbringer

That looks amazing! Doing the same tomorrow.

JohnnyTarheel

Wow..: just Wow!!

MotownVol

I would crush that.  Great looking cook.

Buckwoody Egger

Round 2 notes. These big un’s total weight was 4.7lbs untrimmed. BBQ Buddha’s site lets you adjust for servings when you go to print so that was handy. It was almost like they hit a stall around 155-165 from 2 hrs “ish” so I raised the temp from 240 to around 320 and they hit 175 after 3 hours. Started the Dutch on the stove and set on the feet instead of grate because I could. Made grits with half and half mixed in. Forgot to snap beans so we went “corn two ways”. Trimmed rib extra fat and silver skin before. Trimmed membrane next to rib bone off after cook. Both trims made it much easier to navigate for our “junior diner”.