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First Time Beef Short Ribs (plenty of pics)
fence0407
Posts: 2,244
I've never eaten or cooked beef ribs of any kind until this weekend. Butcher had some that were already cut, so I bought 2. Seasoned with DP Cowlick and smoked for ~4 hours with hickory chips. On to the pics...
Shown next to a Landshark for size comparison (and consumption):
On the egg at 250 degrees raised-indirect with hickory chips:
After hour #1, bumped temp to 260:
After hour #2, bumped temp to 275:
After hour #3:
After hour #4:
Plated - these did not disappoint! Thanks for looking!
Shown next to a Landshark for size comparison (and consumption):
On the egg at 250 degrees raised-indirect with hickory chips:
After hour #1, bumped temp to 260:
After hour #2, bumped temp to 275:
After hour #3:
After hour #4:
Plated - these did not disappoint! Thanks for looking!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Cumming, GA
Comments
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Looking good! And nice measuring stick.
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Looks great! On my list of things to try cooking.
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@theyolksonyou thanks Jason!
Thanks @Buckeye79 - give them a shot!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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Those look mighty tasty!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Dayum!! Those look good. Nice job.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks @SmokingPiney, @bluebird66 and @Griffin!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
They look great. I love the time lapse shrinkage.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks! I wanted to capture what they looked like at each stage for that very reason - to see the shrinkage!SmokeyPitt said:They look great. I love the time lapse shrinkage.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Reminds me of a Seinfeld episode...fence0407 said:
Thanks! I wanted to capture what they looked like at each stage for that very reason - to see the shrinkage!SmokeyPitt said:They look great. I love the time lapse shrinkage. -
Those look great. Talk to your butcher and try to get some uncut ones for your next cook. I think you'll like them even more. I'm going to have to defrost some really soon.
Large BGE
Barry, Lancaster, PA -
There's the beef!! Looks great! I gotta try these! Very nice fence!Sandy Springs & Dawsonville Ga
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"Thanks for looking!"
Thanks for showing!. Look close to perfect.
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Thanks Shiff - I will do that next time. Curious as to why the uncut ribs would be better?Shiff said:Those look great. Talk to your butcher and try to get some uncut ones for your next cook. I think you'll like them even more. I'm going to have to defrost some really soon.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Thanks Brent! Let me know how they turn out!bgebrent said:There's the beef!! Looks great! I gotta try these! Very nice fence!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Outstanding looking grub brother. A slam dunk for sure
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. -
Much appreciated sir! Hope you are doing well.SGH said:Outstanding looking grub brother. A slam dunk for sure Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@fence0407
My apologies for missing this when you first posted it. I have been on night shift working insane hours for the past 7 weeks and I'm not on the forum near as much as normal so some posts slip by. But again, great job brother. The grub looks outstanding my friend 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. -
@SGH - no worries! This is the first time I have been active since July some time. Thanks again!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Thanks buddy. I'm doing good. Just stuck on night shift pulling at least 12 hours a night. It's getting old quick, but I keep on keeping on. It's good to see you posting again. Hope to be done soon and posting cooks again myself.fence0407 said:Much appreciated sir! Hope you are doing well.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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