I cooked some'en: Beef short ribs & Italian Shrimp

JLOCKHART29 · February 2009

Just a slight addaption of Pharmeggist beef rib recipe.

INGREDIENTS:
6 Lbs Beef, Short Ribs
3 Tbs lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs honey
1 tsp cayenne pepper (red pepper)
1 tsp ground black pepper

Mixed it all togeather and combined with ribs in a Zipplock and maranated for 3 hours turning every 30 to 45 min.

Cooked indirect with presimmon wood for 2 hrs. at 250.

Then wrapped in foil with a little Old Mil. and a splash of wife's muskidine wine for another hour at 300.

Back on uncovered for another 30 min. with some of my Turkey Honey sause and plenty of wood!!

A few shrimps in EVOO, salt, cracked pepper and origino. Thats it. These were small and afraid would drop threw the grill so layed them on foil.

Pretty cool and the chemeka was just the ticket during this cook!

Nice to be cooking again. Really missed some quality time in the Shack!! :laugh:

Beanie-Bean · February 2009

Nice looking cook! Hope that it warms up there--we started out at 29° this morning and went up into the 60s or maybe 70s today.

Hope you're doing well. Did some cooks over the weekend, but posts probably got buried in a hurry with all the Super Bowl reports. The machine is starting to rev up again at work, so I'll be having less time to report here on the forum.

Clay Q · February 2009

Those are some meaty beef ribs, wow. Nice fire in the BGE fireplace! I know your keeping warm.

BobS · February 2009

Those ribs look great! and the shrimp aren't bad either.

I like short ribs better when they are cut across the bone that way.

lowercasebill · February 2009

that looks great wish i was there

JLOCKHART29 · February 2009

Thanks Mike! Just glad we both still have a job now days. Did you see my pizza post a few days ago? Used the rig you sent and worked great. Still havent got that small yet but thats next up!

JLOCKHART29 · February 2009

Have really been enjoying the chemeka! My wife pulls up a chair between the Egg and the Chemeka says just toasty!

Pharmeggist · February 2009

I like the BGE chimnea in the background. Pretty

Great job on the ribs and shrimp MIGHTY TASTY LOOKING :woohoo:

Beanie-Bean · February 2009

Glad to see that it has a welcome home up there at the Smoke Shack

Just doin' what tjv suggested by passing it along to a friend.

I love that peek through the top to check out the pizzas--that's the same thing I'm doing on mine, and I have a flashlight to check out the edges to make sure that they're not getting overcooked.

Don't know what you're gonna be doing with all that money you're making with all the days you've been putting in lately, but I must say that that new steel you've got in the pizza pic sure does look nice. I'd be scared to leave that one out for general use, because I know that it would get all nicked up and dulled in a hurry.

Get some rest, and I'll keep an eye out for some'en you cooked

Ross in Ventura · February 2009

JL,
Sweet, great looking cook!

Ross

mukl · February 2009

Great work!

A quick question on the ribs...were they "fall off the bone" tender? I've always done fatties like that in a crock pot or stew...essentially braised.

I've done thin short ribs...around 1/2 to 3/4 inch. Low and slow and they become fall of the bone tender. In fact, they are one of my favorite things to cook.

Thanks in advance.

vidalia1 · February 2009

The dinner looks great. I definitely have to do me some beef ribs... :P

FlaPoolman · February 2009

Nice JL. Those are some meaty looking ribs

JLOCKHART29 · February 2009

MUKL They are not fall off the bone tender like pork ribs would be. To much connective tissue. The are tindeR meaning the meat will pull off and chew up as in say a good stake. Never been able to get them to jusy fall off myself.

Grandpas Grub · February 2009

Those beef ribs look mighty nice.

GG

I cooked some'en: Beef short ribs & Italian Shrimp

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