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Beef shot rib help, please

danv23
danv23 Posts: 970
in EggHead Forum
My wife turns 57 on Saturday. I have completely run out of things to buy her, I've run the gambit and I even asked her out of desperation, "what can I buy you?" Her response was, Dan, I have everything I need.

I'm sorry for not searching the forum for a recipe, and I know her favorite is short ribs. It's a sin as I have 3 eggs and because of WORK, which I am 24/7 365 on call for the past 2 years life has been very hard to enjoy.

All that set aside, I'd love for someone to tell me please, a step by step, how long the cook takes and all of that, so that I can give the woman I love and who has put up with me for 26 years, the best meal I can give her.

Thank you for looking, and thank you for your help! I can get to Publix tomorrow so if there is a special cut or whatever, I don't care what it costs.

Hat in hand, than you!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
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Comments

  • Buckwoody Egger
    Buckwoody Egger Posts: 1,631
    brisket on a stick is a decadent big bite rib. 

    smoked and braised beef short ribs can land on the decadent side while also giving a little more certainty on the duration and the softness. i think cutting off the bone and membrane just before plating is nice. 

     some good links to bbq buddha and ace hw guest cook in this post

    https://eggheadforum.com/discussion/1231831/smoked-and-braised-beef-short-ribs-half-a-weekday-cook#latest

    as far as picking them out— at a grocery like Publix you may notice that the amount of beef varies quickly in the package. like rib 1 is almost 2 inches and rib 4 is a half inch. the best cuts go quick. for a special occasion maybe worth a butcher visit. 
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  • danv23
    danv23 Posts: 970
    lousubcap said:
    Paging @dbCooper who is an expert at short ribs.
    That said, Single short ribs are normally how you will find them.  Find the ribs with the most meat above the bone and best marbling.  If there is a lot of fat on top of the meat trim it down.  The following is the basic smoked recipe but if you hit the forum search there are several recipes that "juice them up" with sauces etc.
    Here you go:
    I use worcestershire as a binder for your favourite (nod) rub and rub all meat sides.
    Get your BGE stable in the 250-280*F range (wherever it settles) loaded with your favourite (nod) smoke wood and run indirect.  
    Plan on around 5-6+ hours until they probe like buttah with a tooth-pick. 
    I will spritz with worcestershire sauce cut with water (no ratio) around every 90 minutes or so.
    Always a winner-aka brisket on a stick.
    Find the ribs, enjoy the cook and follow-on rewards! B)


    Thank you!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • dbCooper
    dbCooper Posts: 2,811
    @danv23 - Good advice there from @lousubcapand and FWIW links to a couple threads here, one for a rack of ribs and one for individual ribs . . .
    Note that if you're really wanting to impress your wife I'd go with the recipe from @Stormbringer here . . .

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Stormbringer
    Stormbringer Posts: 2,529
    dbCooper said:
    @danv23 - Good advice there from @lousubcapand and FWIW links to a couple threads here, one for a rack of ribs and one for individual ribs . . .
    Note that if you're really wanting to impress your wife I'd go with the recipe from @Stormbringer here . . .

    It's been a long time since I've cooked those ... I'll do them again once the weather cools down a little. 
    -----------------------------------------------------------------------
    | 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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  • YukonRon
    YukonRon Posts: 17,445
    I have bought beef ribs from SRF, and have never been disappointed. I cook them like I do my briskets, avocado oil as the base, rub of choice, 225° or thereabouts, indirect, smoked with pecan. 

    This may seem blissfully ignorant, but I find it difficult to screw up beef ribs. Cook until as ‘Cap has always told me “until the tooth test pick says it is done.” I typically find that to be anywhere from 198°F to 203°F.

    A red wine sauce is excellent, of which I add shallots, sweet onion and shiitake mushrooms. 

    Simple side dishes make this combination shine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • danv23
    danv23 Posts: 970
    Thank you all for the help!! I did it all on the egg using The Cook's Digest method. Well, it turned out spongy, cooked them as directed and pulled them out of the braise at 202 degrees. I recall the last time I made them years ago and got the same results. Oh well, guess I'm done with short ribs.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • lousubcap
    lousubcap Posts: 37,810
    Back on the horse without the braise.  You should be justly rewarded.  
    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: 1,631
    curious to know if the two spongebob fails were covered cooks for the braise period or not. 

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  • danv23
    danv23 Posts: 970
    Buckwoody Egger said:
    curious to know if the two spongebob fails were covered cooks for the braise period or not. 

    Yes, covered.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • fishlessman
    fishlessman Posts: 35,003
    danv23 said:
    Thank you all for the help!! I did it all on biggest part is meaty without slot of fatthe egg using The Cook's Digest method. Well, it turned out spongy, cooked them as directed and pulled them out of the braise at 202 degrees. I recall the last time I made them years ago and got the same results. Oh well, guess I'm done with short ribs.
    Biggest part is meaty without a lot of fat. Braised can be good, I like the brisket on a stick low and slow. A really good piece can be cooked med/rare though
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • danv23
    danv23 Posts: 970
    fishlessman said:
    danv23 said:
    Thank you all for the help!! I did it all on biggest part is meaty without slot of fatthe egg using The Cook's Digest method. Well, it turned out spongy, cooked them as directed and pulled them out of the braise at 202 degrees. I recall the last time I made them years ago and got the same results. Oh well, guess I'm done with short ribs.
    Biggest part is meaty without a lot of fat. Braised can be good, I like the brisket on a stick low and slow. A really good piece can be cooked med/rare though
    Gotcha

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • RajunCajun
    RajunCajun Posts: 1,134
    I will be smoking some beef short  ribs from OBB on Monday.  Considering the following method:

    https://barbecuebible.com/recipe/smoked-prime-beef-short-ribs/
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • lousubcap
    lousubcap Posts: 37,810
    @RajunCajun - That will definitely work but base the rib finish on the toothpick test not temperature.  FWIW-
    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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  • RajunCajun
    RajunCajun Posts: 1,134
    @lousubcap

    That's where I am uncertain.  Trying to time these for dinner.  Based on your wealth of experience, what would you say is a good time estimate.  Raichlen works in a perfect world.  :)
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • lousubcap
    lousubcap Posts: 37,810
    RajunCajun said:
    @lousubcap

    That's where I am uncertain.  Trying to time these for dinner.  Based on your wealth of experience, what would you say is a good time estimate.  Raichlen works in a perfect world.  :)
    First up I would not worry about starting out at 225*F-go where the BGE settles in the 250-280*F range.  Total timing depends on the thickness but I would venture around 6 hours.  I would aim to finish a bit early as you can FTC them after a brief rest unwrapped on a cooling rack to stop the carry over cooking.  But as you well know, "the cow drives the cook."
    So, figure on a cook time around 6 hours and put them on around 7 hours before you want to eat.  That way you have a window. If going too fast then drop the cook temperature.  FWIW-
    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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  • RajunCajun
    RajunCajun Posts: 1,134
    lousubcap said:
    RajunCajun said:
    @lousubcap

    That's where I am uncertain.  Trying to time these for dinner.  Based on your wealth of experience, what would you say is a good time estimate.  Raichlen works in a perfect world.  :)
    First up I would not worry about starting out at 225*F-go where the BGE settles in the 250-280*F range.  Total timing depends on the thickness but I would venture around 6 hours.  I would aim to finish a bit early as you can FTC them after a brief rest unwrapped on a cooling rack to stop the carry over cooking.  But as you well know, "the cow drives the cook."
    So, figure on a cook time around 6 hours and put them on around 7 hours before you want to eat.  That way you have a window. If going too fast then drop the cook temperature.  FWIW-
    Thank you sir!  Indirect?
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • lousubcap
    lousubcap Posts: 37,810
    @RajunCajun - Indirect for me.
    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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