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Beef Plate Short Ribs

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ColtsFan
ColtsFan Posts: 6,346
in EggHead Forum
Got a hankering for some beef ribs while at the butcher this morning grabbing chicken for tomorrow. Brisket on a stick! 

~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • EggNashville
    EggNashville Posts: 243
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    Nicely done fellas! 
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  • dsrguns
    dsrguns Posts: 421
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    Wow. Nailed it. That fourth pic looks amazing! 
      
    XL BGE
    MD
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  • ColtsFan
    ColtsFan Posts: 6,346
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    Skrullb said:
    Looks great. I did the same tonight!
    Looks great! 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • bluebird66
    bluebird66 Posts: 2,733
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    Great job!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • mlc2013
    mlc2013 Posts: 988
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    ColtsFan do tell im thinking im going to make these today as well since I forgot to put the brisket on last night, or is it to late being its 7:00 and I have not even bought the protein yet. I never cooked these before so it will be a learning experience for me. If you think I can still do it today I would love to know the cook time, temp, method, and of course what you seasoned with. Ill be back home at 11:30 and plan on eating at 4:30 is that enough time to season and cook?
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
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    by the way they look great
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • lousubcap
    lousubcap Posts: 32,393
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    mlc2013 said:
    ColtsFan do tell im thinking im going to make these today as well since I forgot to put the brisket on last night, or is it to late being its 7:00 and I have not even bought the protein yet. I never cooked these before so it will be a learning experience for me. If you think I can still do it today I would love to know the cook time, temp, method, and of course what you seasoned with. Ill be back home at 11:30 and plan on eating at 4:30 is that enough time to season and cook?
    Obviously not @ColtsFan and here is my ball-park take on the short ribs: cook (indirect) at around 250-270*F on the dome til they pass the tooth-pick test.  That generally takes about 5hrs +/- (so here you have an issue as your window is only that wide and that does not include getting the BGE up to temp).  I rub with worcestershire sauce and use Montreal Steak seasoning.  
    If you want to run this cook I would negotiate a later eat time (remove the finish-line stress) and enjoy it and the follow-on brisket on a stick.  FWIW-

    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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  • mlc2013
    mlc2013 Posts: 988
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    lousubcap Challenge excepted thank you
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • northGAcock
    northGAcock Posts: 15,164
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    lousubcap said:


     I rub with worcestershire sauce and use Montreal Steak seasoning.  


    Frank....I am a big user of both. If you ask me, (which you clearly didn’t) it’s hard to beat Montreal on beef.





    I hope ops all is well out your way!
    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
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  • Aviator
    Aviator Posts: 1,757
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    I guess Ill make some for dinner tonight. 
    Anyone done it with SV first and then grill. Advise? 

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • ColtsFan
    ColtsFan Posts: 6,346
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    Yup @lousubcap is correct.

     @mlc2013 250-275 dome indirect. Threw in a couple pecan chunks. I start probing around 195* until it probes like butter using a skewer.

    Overall was a 6-6.5 hour cook as I waited on the last stubborn section to pass the test. 

    Seasoning was the remnants of DP cowlick and hardcore carnivore mixed together....you know, got to make room! I have a package coming tomorrow :) 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • northGAcock
    northGAcock Posts: 15,164
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    ....

    Beautiful ribs.
    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
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  • ColtsFan
    ColtsFan Posts: 6,346
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    northGAcock said:
    ....

    Beautiful ribs.
    Thank you, sir. 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • booksw
    booksw Posts: 470
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    mlc2013 said:
    lousubcap Challenge excepted thank you
    I'm going to try this today too in my MM without a woo - if Harris Teeter has the short ribs this morning.
    Charleston, SC

    L/MiniMax Eggs
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  • pgprescott
    pgprescott Posts: 14,544
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    You guys are killing me with those brisket sticks! 
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  • booksw
    booksw Posts: 470
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    I am in the middle of lighting the MM- trying to be patient.  I added the soaked wood too soon and the little fire went out so now I am trying again.  We moved recently and my set up is temporarily on a stack of cinderblocks that some wasps decided to recently move into but I am going for it anyway!
    Charleston, SC

    L/MiniMax Eggs
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  • mlc2013
    mlc2013 Posts: 988
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    captains log 12:00 XL lit and protein loaded; this challenge is on

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • lousubcap
    lousubcap Posts: 32,393
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    @mic2013 - Surely you are not bringing the protein up as the XL comes to temp... BTW- nice looking ribs.  Toothpick test for the win.  Enjoy the cook.  
    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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  • mlc2013
    mlc2013 Posts: 988
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    egg was sitting at 325 for 30 min im bringing the temp down with protein in it its at 300 now hopefully shell drop a little more shortly

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • booksw
    booksw Posts: 470
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    Charleston, SC

    L/MiniMax Eggs
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    I went to my Costco Friday, looking for beef ribs. Asked the butcher - no beef ribs, never at that store.  So, I grabbed one of these. 
    Maryland, 1 LBGE
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Man all these beef ribs look great. 

    mlc2013     said:
    egg was sitting at 325 for 30 min im bringing the temp down with protein in it its at 300 now hopefully shell drop a little more shortly

    @mlc2013 with the short window I would just continue to cook around 300 myself. I would also have some foil ready in case a crutch is needed to push it over the finish line by 4:30. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • booksw
    booksw Posts: 470
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    I just realized all the different cuts of meat that are sold as beef short ribs.  I am smoking the wrong thing :)  Oh well, live and learn and it sure smells great!  I am also brining some South Carolina shrimp to put on the grill so we won't be hungry... 

    https://www.epicurious.com/recipes/food/views/grilled-shrimp-with-roasted-garlic-herb-sauce-105291


    Charleston, SC

    L/MiniMax Eggs
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  • westernbbq
    westernbbq Posts: 2,490
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    Well played and well plated.  Those look crazy good
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  • booksw
    booksw Posts: 470
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    They've been on 3 hours at 225 dome temp.  Not quite done.  I was planning on 5-6 hrs when I didn't realize I had the wrong cut.  These short ribs are a lot smaller than the 'plate short ribs.'  The meat guys at my Harris Teeter are very knowlegable and I asked for 'beef short ribs'- they didn't ask me 'what kind?'  I wonder if its regional?  Smells so wonderful- the cook is worth it just for that smell.

    Charleston, SC

    L/MiniMax Eggs
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  • ColtsFan
    ColtsFan Posts: 6,346
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    @booksw just ask for NAMP 123 cut. Every good butcher should know this. It will be a slab of 3-5 bones and yes, beef ribs are very confusing 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • booksw
    booksw Posts: 470
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    Thanks- next time.  I look forward to learning about them!  The short ribs I bought I bet are chuck.  I have made them before in a stew and they are delicious that way.  I'm sure they will be good smoked but now I have to try again with NAMP 123 if I can find it.  A goofed up cook on the egg is generally better than any cook off it so I'm here for the journey.  My clue was the way @mlc2013 set his meat up on his XL- those pieces had to be a lot bigger than mine that are set up on the MM!  I think @Skrullb used the same cut I am using and his turned out looking great!
    Charleston, SC

    L/MiniMax Eggs
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  • mlc2013
    mlc2013 Posts: 988
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    almost made the 4:30 eat but i pushed it back to 5:30 so pork and ribs have time to rest

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • booksw
    booksw Posts: 470
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    looks good @mlc2013 your cook looks so good!  No resting for me- I ate one of those little ribs right off the grill and it may have been the best (among the best) thing I ever made.  Bring the mistakes!  It sure does eat like brisket on a stick- maybe even burnt ends on a stick
    Charleston, SC

    L/MiniMax Eggs
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