This was my first attempt at short ribs, and the results were excellent. This ended up to be one of the best pieces of meat I've ever made. As mentioned in my first two posts, my main influence is Aaron Franklin, so my first short rib was done as per his video (https://www.youtube.com/watch?v=nFVu_XwLrew). I'm very fortunate to have an excellent butcher that has an ample supply of uncut short ribs, brisket, etc., so I was excited to try this after watching the video a dozen times or so.
The rub was as per the video, and I used whisky oak this time around (2 hours of smoke). I started at 250F, but after 2 hours dropped to 230F. It was a cool day (~10C), so the temperature inside the smoker wasn't equal to the set temperature for the first couple of hours. As I had a wireless probe in the meat, I watched (and plotted) the temperatures reach a stall at 178F for a couple of hours, and then slowly make its way to 196F. The 4 lb short rib took a little over 6 hours in total, and this is what it looked like:
(http://i586.photobucket.com/albums/ss305/fishfreak75/Southern%20BBQ/20150503_082314.jpg) (http://s586.photobucket.com/user/fishfreak75/media/Southern%20BBQ/20150503_082314.jpg.html)
(http://i586.photobucket.com/albums/ss305/fishfreak75/Southern%20BBQ/20150503_163752.jpg) (http://s586.photobucket.com/user/fishfreak75/media/Southern%20BBQ/20150503_163752.jpg.html)
(http://i586.photobucket.com/albums/ss305/fishfreak75/Southern%20BBQ/20150503_171143.jpg) (http://s586.photobucket.com/user/fishfreak75/media/Southern%20BBQ/20150503_171143.jpg.html)
Looks perfect!
That does look good.
Those look really tasty
Delish ;)
Wow those look awesome! I think this will be on the Bradley bucket list. Thanks for posting!
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Well, I made some more short ribs over the weekend, this time 3 racks at 270C. This time around I rubbed some Worcestershire sauce on it, and then the 50/50 Kosher salt/coarse ground pepper blend on it. The picture below was the largest of the 3 racks, and the bone is about 7 inches long, and the cooked meat is about 2 inches thick. It was awesome, and I still have one rib left for a not-so-light lunch sometime this week.
(http://i586.photobucket.com/albums/ss305/fishfreak75/Southern%20BBQ/IMG_20150828_232530.jpg) (http://s586.photobucket.com/user/fishfreak75/media/Southern%20BBQ/IMG_20150828_232530.jpg.html)
great looking ribs