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First beef short rib cook in mini-max
jasenice
Posts: 15
looking to get big results from this little work horse. Picked up an uncut 3.5lb beef short rib from my local butcher. Salt and Pepper w some garlic powder for the rub after trimming fat and scoring the bottom of the rack. Set up a drip tray that will fill up after a couple hours set at 250 w cherry wood to smoke. Will check in after a few hours wish me luck! Comments
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good start. Will probably take 5-6 hours at 250. I'm sure they will taste great.
Large BGE
Barry, Lancaster, PA -
Thanks @Shiff ! Did a 5 hour check and fill the pan w some water, will pull and rest in another hour I think. But very happy w this so far . I left the grill alone since 12 and temp stayed
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Pulled at 7 1/2 hours , rested in foil for another hour .. think I know what to do for the next time I smoke these bad boys. But can't complain for the first time cooking these.
all part of the process 
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Really lovely cook ... it is against office rules to drool in the office ... I am breaking the rules.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Looks like you are representing all of us MM owners well. Nice work.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That is some fine looking grub.
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I'd make a pig of myself for sureXL & MM BGE, 36" Blackstone - Newport News, VA
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thanks for the positive feed back guys. im def hooked on this egg and what it can do. always looking for the next project!
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They look great!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice
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Sounds like they did not come out exactly as you wished, but know what to do next time. Care to share your thoughts?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:Sounds like they did not come out exactly as you wished, but know what to do next time. Care to share your thoughts?
I think I could have smoked it a little longer , was trying to accomplish that deep smoke ring like in other posts from members. I have a thermo smoke device coming in to monitor the dome temp and meat temp soon so I can definitely hone in little tweaks on the next cook. I did a simple black pepper , garlic powder , and salt rub. I will also explore different rubs. Just things like that I want to get familiar with. Everyone who tried it was impressed and couldn't believe I made it so that was flattering haha. Regardless I am so pleased w this first rack. Thank you! -
Mmmmm tasty
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