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First time short ribs (pic heavy)

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SciAggie
SciAggie Posts: 6,481
in Beef
This is my first time cooking short ribs. I've been motivated by all the recent posts. It took a while to find a butcher that could get them for me - I had to travel 30 miles to a nearby town but what the heck, right? My wife got some Blue Bell ice cream too so it was worth the trip for groceries. 
I seasoned the ribs with Kosher salt and course black pepper. I have Rockwood lump and hickory chunks in the egg. I am also using the force...



Stay tuned for more...
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Coming right along man. 12th man? Seachickens Fan?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • lousubcap
    lousubcap Posts: 32,332
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    Looking great so far.  Don't know your dome temp but at around 250-260*F on the dome I have seen those ribs take as much as 7 hours to "probe like buttah".  And they beat their pork cousins every time.  Enjoy the eats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
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    lousubcap said:
    Looking great so far.  Don't know your dome temp but at around 250-260*F on the dome I have seen those ribs take as much as 7 hours to "probe like buttah".  And they beat their pork cousins every time.  Enjoy the eats.
    The temps are coming along nicely. I'm guessing these to take 5 1/2 or 6 hours - I've got time for 7 or more. Lots of shiner in the fridge. These smell amazing already. If they taste as good, they'll be a winner.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
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    Standing by!!
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
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    They are coming along. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    Very nice.  I just put some in the ice box for tomorrow,  it will be my first attempt so I will be watching closely.  Looks like you are doing great for the first time.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • blind99
    blind99 Posts: 4,971
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    If they taste good? No question those are going to be incredible. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • logchief
    logchief Posts: 1,415
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    Those look incredible.  They've become my favorite cook now.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Tinyfish
    Tinyfish Posts: 1,755
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    I'm positive it won't be your last time doing short ribs.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    How many lb plate was it ?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    Mattman3969 said:
    How many lb plate was it ?
    This rack was close to five pounds. It looks like they'll be done in five hours. The egg thermometer is running 260-270 degrees.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks for the info.  I've got a 6.6lb plate for tomorrow 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    These are probing like buttah. I have them wrapped and in a holding pattern. Pinto beans are tender. I'll whip up some 'taters and grill some carrots in a while. Plated picks to come.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
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    Yum!
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  • SciAggie
    SciAggie Posts: 6,481
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    Ok. I'm a fan. These were amazing.



    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 32,332
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    Friggin home-run right there.  Congrats on the cook and eats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
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    @lousubcap Thanks!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    How long in total did it take you?
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • SciAggie
    SciAggie Posts: 6,481
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    The ribs were tender in 5 hours. I wrapped in foil and held in a warm oven for 2 1/2 hours without any ill effect. The wife loved the ribs and the potatoes.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blasting
    blasting Posts: 6,262
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    @SciAggie   That meal looks amazing.  Nailed it your first swing!
    Phoenix 
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  • pgprescott
    pgprescott Posts: 14,544
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    Love the side A++++++
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  • SciAggie
    SciAggie Posts: 6,481
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    blasting said:

    @SciAggie   That meal looks amazing.  Nailed it your first swing!

    I love the meaty "brisket" flavor without the time involved (and amount of food) in a full brisket. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    pgprescott said:
    Love the side A++++++
    SWMBO even commented how easy the sides were to prepare and how good they were. The carrots were glazed with a cranberry pear balsamic vinegar.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • clweed
    clweed Posts: 70
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    Are the potatoes sliced and stacked?
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  • SciAggie
    SciAggie Posts: 6,481
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    clweed said:
    Are the potatoes sliced and stacked?
    Sliced on a cheap mandoline, brushed with clarified butter, S&P, and thyme. I stacked them in a cheap muffin pan. Baked about 50 minutes at 400 degrees.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • logchief
    logchief Posts: 1,415
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    That is an over the top meal, beautiful job plating that.  How were the potatoes prepared.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SciAggie
    SciAggie Posts: 6,481
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    logchief said:
    That is an over the top meal, beautiful job plating that.  How were the potatoes prepared.
    Peal a couple of large Idaho potatoes. Slice thinly with a knife or mandoline. Stack in a muffin tin. Place a few slices, season w/ S&P, a bit of thyme, and clarified butter. Repeat until the muffin tin is full to the top. I baked indirect on the egg at 400 degrees for about 50 minutes until they were tender in the middle. The bottom and edges crisped up nicely.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • texaswig
    texaswig Posts: 2,682
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    Very nice brother. Looks like you nailed it. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SciAggie
    SciAggie Posts: 6,481
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    @texaswig Thanks.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • clweed
    clweed Posts: 70
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    SciAggie said:
    clweed said:
    Are the potatoes sliced and stacked?
    Sliced on a cheap mandoline, brushed with clarified butter, S&P, and thyme. I stacked them in a cheap muffin pan. Baked about 50 minutes at 400 degrees.
    Great idea, I am going to make these tomorrow with a few slices of onion mixed in 
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