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Short ribs - WITH PICS
Haven't done these since the beginning of this year. I thought I'd entirely screwed up the temperates but somehow these turned out the best I've ever done. Really juicey.
Started at 110c, then realised they'd never be done on time and that someone on this forum recommended 140c before, so after a few hours I let them rise to 140c. Took 10hrs overall. Didn't weigh them. Probably 2kg. They wobbled like a jelly and oozed moisture when squeezed.
Not sure I entirely removed the membrane because the top bark was a tough layer, but was great with some beef gravy.
Started at 110c, then realised they'd never be done on time and that someone on this forum recommended 140c before, so after a few hours I let them rise to 140c. Took 10hrs overall. Didn't weigh them. Probably 2kg. They wobbled like a jelly and oozed moisture when squeezed.
Not sure I entirely removed the membrane because the top bark was a tough layer, but was great with some beef gravy.
Comments
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Beautiful! Very nice presentation!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Very handsome plate of food. I'd crush someXL & MM BGE, 36" Blackstone - Newport News, VA
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Friday night brisket on a stick. Great cook, result and magazine quality pic right there. Congrats.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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Really nice - that's making me hungry!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Very niceCharlotte, 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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110c, 140c, 2kg, you need to put that in American. No seriously great looking cook. I have never tried beef ribs, but posts like yours are giving me the fever.
You nailed it!
Louisville, GA - 2 Large BGE's -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Great presentation. Where did you get the ribs from?
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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.co.uk
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This guy: http://www.markymarket.comStormbringer said:Great presentation. Where did you get the ribs from?
He lives near me in North London. 2kg of short ribs to feed four, only £15! And really excellent quality, dry aged.
My local butcher also does them, but frozen, so haven't tried. -
That. Looks. Delicious.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
TheToast said:
This guy: http://www.markymarket.comStormbringer said:Great presentation. Where did you get the ribs from?
He lives near me in North London. 2kg of short ribs to feed four, only £15! And really excellent quality, dry aged.
My local butcher also does them, but frozen, so haven't tried.
Large & 36" Blackstone
Memphis, TN -
Dude."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Yes please....
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Or maybe we need to follow the rest of the world and start using metric and Celsius measurement.johnkitchens said:110c, 140c, 2kg, you need to put that in American. No seriously great looking cook. I have never tried beef ribs, but posts like yours are giving me the fever.
You nailed it!Suffolk,VA .XLBGE ,Blackstone griddle.
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