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Today's cook: Beef Short Ribs & Pork Spares.

Downr@nge
Downr@nge Posts: 83
edited May 2015 in EggHead Forum
Short Ribs are rubbed with Oakridge Black Ops Brisket Rub.  The Spares are rubbed with Dominator Sweet Rib Rub.  The trims are rubbed with Meat Church Honey Hog.  The XL is at 239f. 

XL Big Green  Egg 
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Comments

  • Downr@nge
    Downr@nge Posts: 83
    XL Big Green  Egg 
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  • Black_Badger
    Black_Badger Posts: 1,182
    Looking good so far. Couple small bits of advice (which you should feel free to ignore if you want...).

    Don't be afraid to hit these guys with a good bit of smoke, they can take it. Unless you're using something really potent (like mesquite) you might want to toss in a few more chunks.

    If you're going low and slow (I assume) you may want to clear a small portion of the lower grate below the lump to keep it breathing nicely. I've found that's one little change that grants me a TON of confidence (especially if I'm going overnight). For ribs this is possibly less vital.

    Keep the pics and the posts coming!

    Cheers -
    B_B

    Finally back in the Badger State!

    Middleton, WI
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  • Downr@nge
    Downr@nge Posts: 83
    Black_Badger said:
    Looking good so far. Couple small bits of advice (which you should feel free to ignore if you want...).

    Don't be afraid to hit these guys with a good bit of smoke, they can take it. Unless you're using something really potent (like mesquite) you might want to toss in a few more chunks.

    If you're going low and slow (I assume) you may want to clear a small portion of the lower grate below the lump to keep it breathing nicely. I've found that's one little change that grants me a TON of confidence (especially if I'm going overnight). For ribs this is possibly less vital.

    Keep the pics and the posts coming!

    Cheers -
    B_B

    Thanks!  I'll toss in a few more chunks when I add the spares.  More pics to come!   B)
    XL Big Green  Egg 
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  • Downr@nge
    Downr@nge Posts: 83
    XL Big Green  Egg 
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  • SGH
    SGH Posts: 28,989
    I like what I see thus far. Standing by for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Downr@nge
    Downr@nge Posts: 83
    XL Big Green  Egg 
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  • Sookie
    Sookie Posts: 335
    Looks fantastic!  That XL is a lot of real estate.  Are you going to throw some corn or veggies on there? 
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  • Downr@nge
    Downr@nge Posts: 83
    Sookie said:
    Looks fantastic!  That XL is a lot of real estate.  Are you going to throw some corn or veggies on there? 
    Corn is on the Weber Kettle  =)


    XL Big Green  Egg 
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  • logchief
    logchief Posts: 1,431
    Look at the pullback on those shorties.  Fantastic!!!  As someone said in an earlier post with the same cut, looks like "brisket on a stick".  I wish I could find them cut like that instead just the 3-4" individual ribs.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Roadpuke0
    Roadpuke0 Posts: 531
    Shorties are assume looking!
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Downr@nge
    Downr@nge Posts: 83


    Finished product was amazing!  That Oakridge Dominator Sweet Rib Rub is something special!  The black ops and meat church honey hog were just as good.  I think im getting the hang of temp control on the egg pretty good.  She stayed on target for 8.5 hours!
    XL Big Green  Egg 
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  • logchief
    logchief Posts: 1,431
    Did you have to ask for anything special to get the short ribs cut that way.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Downr@nge
    Downr@nge Posts: 83
    logchief said:
    Did you have to ask for anything special to get the short ribs cut that way.
    Yes.  In most places around here (NJ), short ribs are mainly cross-cut (korean style).  You have to ask the butcher for the 4 bone rack.  I'll post a pic of my other one for reference for you.
    XL Big Green  Egg 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    dude....that is all
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  • Downr@nge
    Downr@nge Posts: 83

    XL Big Green  Egg 
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  • SGH
    SGH Posts: 28,989
    Brother it all looks phenomenal. That's what we call a first round knockout right there!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • logchief
    logchief Posts: 1,431
    Downr@nge said:
    logchief said:
    Did you have to ask for anything special to get the short ribs cut that way.
    Yes.  In most places around here (NJ), short ribs are mainly cross-cut (korean style).  You have to ask the butcher for the 4 bone rack.  I'll post a pic of my other one for reference for you.
    Cool, thanks.  Those looked absolutely fantastic.  A carnivour's dream
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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