I have done a few racks of Pork Ribs and im very happy with the out come, going to try Beef Short Ribs this weekend, what rub shuold I use and how long to smoke/cook??
What a good sause to baste then in??
I use Jan's rub. As far as time and temp I would do them like regular ribs. Just watch for the meat to pull back from the bone.
Zacks Hickory Rub is also good.
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For ribs I generally use Meathead's Memphis Dust (http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html). There's the regular version or a spicy variety if you read through the optional ingredients. I have a jar of the spicy for me and regular for my wife. Slather first with some cheap yellow mustard, sprinkle on the rub, wrap in Saran Wrap and put in the fridge overnight.
For a glaze the final 15 minutes I make some Vermont Maple Glazed Pig Candy (http://www.amazingribs.com/recipes/porknography/vermont_pig_candy.html).
For short ribs I generally will only use salt and pepper, the meat has plenty of flavor, and I never baste. You can start out by smoke/cooking them like spare ribs, but you may find they could take longer. I often cheat with short ribs, after applying smoke, I will often place in a roasting pan, tightly foil and move to the oven.
I agree with Habanero Smoker........Let the beef speak for itself.
Should I boil them for a while before I smoke/cook them??
Quote from: joeduke on April 25, 2012, 02:15:19 AM
Should I boil them for a while before I smoke/cook them??
I wouldn't. If the ribs are still tough after coming out of the smoker braise them in the oven or stove top until they get to the texture you like.
Should I brine them in the Bradley Cures or just put a dry rub on them?? how long to smoke/cook them??
Quote from: joeduke on April 25, 2012, 02:15:19 AM
Should I boil them for a while before I smoke/cook them??
OMG - never! :o
If you boil ribs the terrorists win (http://www.amazingribs.com/) ;)
Joe,
I did some a few weeks ago...
I didn't boil them - No need...
I put them in a rub that was quite herby, I used Paprika, salt, Sugar, Margerum, Oregano, rosemary, a bit of Cumin, Allspice and Cayenne.
Preheated to 250F, popped the ribs on a drip pan, then in the smoker and set the PID to 225F for three hours of Mesquite... Took them out, basted, double wrapped in foil, back in at 225 for another three hours, un wrapped, basted again and a final 3/4 of an hour before eating very quickly with the cats.
Margerum? Marjoram!!!!!
Damned autospelll...
I just use salt an pepper. If you use one of the Bradley Cures you will alter the taste, and it will taste more like smoked corned beef.
As Mani stated they will take about 6 hours, sometimes longer. I use two hours of either Oak, Jim Beam or Crown Royal.
Hi Mani
What did you baste them in? have you done them without the foil??
I have to go out all day Saturday so i wont be there to cover them in Foil..
Joe, I just basted in the juices that form in the foil and the drop pan that they are in.
I have never cooked them without foil as I use this as the tenderising period before the last 3/4 hour which they are unwrapped which stiffens them up slightly.
If you're not in that day, what about cooking them the day before and reheating when required?
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Sorry for the stupid questions but whats a drip pan?
Joe, its just an aluminium tin. Look up large weber drip pan in google. That's what I generally use.
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Hey, Joe. Follow this link to see the short ribs that I did a couple of years ago. Scroll down about 3/4 and look for my name. Good luck!
http://forum.bradleysmoker.com/index.php?topic=14782.msg177799#msg177799
Thanks for all the help guys,, I will give them a go tomorrow and let you all know how they turned out. ;)
I did the Ribs for 7 hours, they were completly cooked but tough as old boots!! i would say the quality of the meat was not the best, they were very fatty. I did a Pork Shoulder at the same time and it turn out great. I will have to change my butcher and try again
It sounds like they may have been a bit overcooked. Sealing them in foil with a bit of apple juice for a couple of hours would have made them more tender, although you previously said you were not going to be around to do that.
Yea, didnt put them in foil :( will try some more this week end.......
If your beef ribs came out too tough, it is generally a sign that they were either cooked at too high of a temperature, or didn't cook them long enough. In your case, it seems they were not cooked long enough. Braising them in some beef broth or plain water until they are tender, is generally how I finish beef ribs.
Wrapping them in foil with some beef broth or water, and placing in a 350°F oven will accomplish the same. You can tell when they are tender when you can insert a fork into the meat, and it easily inserts and pull out with little resistance.
Joe, what temp did you cook at?
220 for 7 hours........
Joe, I have always cooked them in foil after the initial smoke with some of the juice left in the foil to add steam.
Never gone wrong yet!
If you're pressed for time I would suggest doing them the day before.
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Quote from: joeduke on May 01, 2012, 01:15:19 AM
220 for 7 hours........
That sounds fine.. Did you have the ribs on the bottom rack?
Had them in the middle rack.... :(
Quote from: joeduke on May 02, 2012, 12:03:32 AM
Had them in the middle rack.... :(
Interesting.. I'm at a loss. The only thing I could think is that perhaps there was too much salt? Salt dries things out.. I dunno. Definitely puzzled.
I made them numerous times and they just take a lot longer to cook. I now smoke them and then put them in a slow roaster for another 10 hours approximately the next day and eat them for supper. Slow roasting at 250 degrees with apple juice in the bottom of the roaster.