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Smoked and braised beef short ribs “half a weekday” cook

Buckwoody Egger
Buckwoody Egger Posts: 1,466
in Beef
Well it was one of those mornings that started with the realization that I left the half and half on the counter for ? days. Off to Publix and my reward was a rare beef short ribs sighting. I am not completely enamored with the way they were butchered and packaged (if I was dead set on Dinosaurs would prefer a 4 rib slab) but it was a happy way to discover a “start at lunch break and ready for dinner” option and away we go. 

I used the BBQ Buddha recipe
https://thebbqbuddha.com/braised-smoked-beef-short-ribs/

but instead of using a stove and oven for the Dutch oven part (mine is a Staub), I used the “do it all in the egg” approach from this Ace sponsored cook:
https://newsroom.acehardware.com/ace-hardware-recipe-of-the-week--braised-beef-short-ribs-on-big-green-egg/

One thing I really appreciated about the Buddha link is that when printing it lets you change the # of servings to get as close as possible to the weight of the ribs and the other measurements adjusted. Only the “2 hours” printed so I wrote 175 degrees for the pull temp from the smoker on the printout. The 2.5 hour estimate rang true as we hit the brisket/buttah feel and temp then. So good I even got away with using the all natural no preservatives pre-made mashed potatoes. Pretty great for a weeknight!  Highly recommend. 

P.S.  the bubbling is not water boiling in an egg. It is rioja wine and beef broth, totally different scientifically. 




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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,508
    That plate is eminently destruction worthy. 
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  • dbCooper
    dbCooper Posts: 2,678
    Fabulous cook!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • lousubcap
    lousubcap Posts: 36,652
    That finish photo (too professional to be labeled a pic or picture) is awesome. You nailed the cook.
    BTW- the closer photo belongs in a food porn magazine.
    Dang!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    Thanks y’all!
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  • caliking
    caliking Posts: 19,779
    Dude... :clap:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Damn, I’d hit that in a nanosecond
    ______________________________________________
    I love lamp..
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    Nice!  I do a version of this same cook a lot.  It’s become a favorite of ours.

    I tend to smoke for three hours at 250 and then braise in a wine/beef stock bath, covered in foil for another three.  They’re typically fork tender after that.

    What times and temps did you go with?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • stv8r
    stv8r Posts: 1,127
    All looks amazing including that corn!  Waiting for good corn around here this summer

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    JohnInCarolina said:
    What times and temps did you go with?
    Thanks!  225-250 range for the smoke and the median temps at 2hrs were 160s so rotated some and left em in for another 15 minutes maybe and pulled to rest.  One thing I would consider for next time would be to preheat the Dutch oven on the stove with the dollop of oil in it. But it’s nice to be egg only for sure.  350 with closed lid dutch oven for 2.5 hours. I didn’t remove the meat from the bone / membrane when plating and that’s another thing to consider doing next time. 

    Leftovers for lunch today were just as good. Will also need a new beef rub as Oak Ridge Black Ops rub supply dwindling.
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  • johnmitchell
    johnmitchell Posts: 7,354
    Beautiful!! 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Jstroke
    Jstroke Posts: 2,605
    caliking said:
    Dude... :clap:
    No words…
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Stormbringer
    Stormbringer Posts: 2,469
    That looks amazing! Doing the same tomorrow.
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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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Wow..: just Wow!!
    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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  • MotownVol
    MotownVol Posts: 1,072
    I would crush that.  Great looking cook.
    Morristown TN, LBGE and Mini-Max.
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    Round 2 notes. These big un’s total weight was 4.7lbs untrimmed. BBQ Buddha’s site lets you adjust for servings when you go to print so that was handy. It was almost like they hit a stall around 155-165 from 2 hrs “ish” so I raised the temp from 240 to around 320 and they hit 175 after 3 hours. Started the Dutch on the stove and set on the feet instead of grate because I could. Made grits with half and half mixed in. Forgot to snap beans so we went “corn two ways”. Trimmed rib extra fat and silver skin before. Trimmed membrane next to rib bone off after cook. Both trims made it much easier to navigate for our “junior diner”.


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