I have a bunch of these type of beef ribs in my freezer.
These are going in the OBS tomorrow and I'm going to try Old's recipe from the Recipe Site
http://www.susanminor.org/forums/showthread.php?269-Smoked-Long-Short-Ribs (http://www.susanminor.org/forums/showthread.php?269-Smoked-Long-Short-Ribs)
The processor labels them has "Short Ribs" but they look awfully long to me.
But they are loaded with meat. :)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7816.jpg)
Carolyn
Carolyn, can't wait to see the results. I've braised them a few times and I've grilled those things a time or two, but never low-n-slow. A couple of years ago, I got second place in a contest to a plate of smoked short ribs. And I've been wanting to cook some in the smoker ever since.
I've tried a cple of times doing them beef ribs and haven't had
any luck, so I will be watching and learning.
Those babys look good and meaty, cant wait to see and learn how you get along with them ribs Carolyn
I aint never done beef ribs in the smoker.
I look forward to your cook.
Thanks guys :)
Looking at the recipe they are cooked in a foil boat wrap (w/apple juice) after they are initially smoked so I'm hoping they will stay moist.
It seems funny doing these during the week but we seem so busy on the weekends lately.
I've only slow cooked these in a crock pot before but I want try them in the smoker.
I'll post pics of how they turn out tomorrow.
Carolyn
Carolyn, you won't be disappointed! I only smoke beef ribs, not real fond of pork ribs, the smoke/cook is about the same keeping an eye for it to start pulling back from the bone. When a toothpick will slide in nice and easy your there! Good luck can't wait to see the results!
C
I've only done them once, they didn't turn out as I had hoped.
Edible, but fatty. It's hard to get good beef ribs around here without buying the rib roast to go with it, and then I just do the whole thing as one unit.
Those look like very nice short ribs!
I've only done short ribs as a slow braise - lots of veggies (mirepoix, tomatoes) and red wine. Smoked would be very interesting. Think I'd be inclined to use beef stock and red wine as the liquid over apple juice, bet then that's me.
Quote from: FLBentRider on June 08, 2010, 10:39:31 AM
I've only done them once, they didn't turn out as I had hoped.
Edible, but fatty. It's hard to get good beef ribs around here without buying the rib roast to go with it, and then I just do the whole thing as one unit.
I'll keep my fingers crossed.
I've only done the stew/crockpot route with these before and I wanted to try something new. :)
These came off a really nice Angus steer. I think they are from the prime rib region of the animal, they definitely do not look like the beef rib racks I saw at the store.
I'll have to look at Caney's diagram ;)
Carolyn
Looking good so far :)
Carolyn,
I have done short ribs a number of times on the OBS. I apply a rub, and put them in at about 210-220*. I use about 2 1/2 hours of smoke and they are usually done anywhere between 2 1/2 to 3 hours. I don't boat them but spritz (either apple juice or beer depending on how much beer I have left at the time) about every 1/2 hour after 2 hours. So once or twice. They come out with a little bark (not much but a little) and are very juicy. Haven't had a bad batch yet. With an hour to go I throw in corn on the cob and asparagus. I cook the corn with the husk on ( silk removed), the asparagus has a coating of EVOO and some seasoning
Beef Ribs with some meat on them. Yummmmmmm
Thanks guys :)
I'll post some pics and let you know how they turned out.
Carolyn
Store down the street has beef short ribs on sale this week.. Hmmm.
Can't wait to see the pics. I've got some vac sealed in my freezer just waiting for an opportunity. Perhaps this weekend. Anyone have a good BBQ sauce to go with these? I have this memory from about 10 years back going to a place near Edmonton, AB (I think it might have actually been Leduc) and they had all you could eat beef ribs (which is pretty clever when you think about it... I mean how many can you actually eat!! :D). The ribs were really good... but it was the sauce that I just couldn't get enough of, you'd literally want to suck it off the bones....
QuoteI've got some vac sealed in my freezer just waiting for an opportunity.
Me too. Looking forward to Carolyn's pix and comments. Finally getting to be BBQ weather in this part of the world.
OK, I completed the short ribs tonight and I think they came out pretty darn good.
I followed Old's recipe pretty much:
Salt, black pepper and white pepper
Smoked with oak for 2hrs in a preheated at 190F
They came out looking like this
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7824.jpg)
The next step was to boat in foil with apple juice.
I found these nifty foil pans that were exactly the same size as a Bradley Smoker rack and "boated" them in these by tightly sealing them with foil on top.
These went back in the 190F smoker and cooked for about another 4hrs, reaching an IT of 130F
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7826.jpg)
At this point they were very tender and quite a bit of fat rendered out of them
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7827.jpg)
The next step was to FTC for 2 hours.
I put them on a 500F gas grill to crisp them up and I brushed a bit of "Strawberry's Wet Bar-B-Que & Basting Sauce" Mild
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7831.jpg)
They came out as good as short ribs could be. The flavor and moisture was fantastic.
Yes, there was a lot of fat in them but I made 7 1/2 lbs so there was more than enough meat for everyone. :D
I just wouldn't recommend eating then the night before having your cholesterol tested. ;)
Carolyn
Dude, those look awesome! I gotta try that.
Carolyn, that is sweet looking.
Very nice step by step.
Guess I will have to try it again.
Thanks DM and CRG :)
I get a lot of these when I get a steer processed and this is the best way I've had them so far.
I could see offering them along with pork ribs when you have a lot of folks to feed. :)
Carolyn
My Wifie likes beef ribs but I never have been happy with the way they have come out.
If she sees these she will make me try again. ;D
Quote from: Caribou on June 09, 2010, 07:55:14 PM
Thanks DM and CRG :)
I get a lot of these when I get a steer processed and this is the best way I've had them so far.
I could see offering them along with pork ribs when you have a lot of folks to feed. :)
Carolyn
Great point. A few of my friends are jewish and don't dig the pig like we's do. ;D
We need more jewish people so the price of pork will go down.
Cheapest I have seen Boston Butts lately is like $1.75lb.
I refuse to pay that.
Mighty fine indeed.
Those look great! :)
Nice going, Carolyn!
Quote from: classicrockgriller on June 09, 2010, 09:00:00 PM
We need more jewish people so the price of pork will go down.
Cheapest I have seen Boston Butts lately is like $1.75lb.
I refuse to pay that.
I try to buy a half a hog now and then and it works out to about $1.45 a pound.
A good deal on some cuts not so much on the cheaper ones. :)
Thanks for the kind comments guys. :)
Carolyn
That looks great Carolyn.
I may have to try them again.
Carolyn, them ribs look GREAT!
I've only had luck doin them in the roaster on a rack restin above some water so they could render off some of the fat.
Then finishen off on the grill to set the bark.
Got my thinker a thinkin. ;D
Thanks for the detailed walk through.
I'm hungerin for some beef ribs now.
Many thanks for the pix and step by step Carolyn. Gonna get mine out of the freezer today.
Looks delish ! I love what you did to those short ribs - need to put this on my list.
Yummy!
I am finding this a bit hard to follow:
Short ribs and beef back ribs are different as are the best cooking methods.
dick.
Quote from: mrjig on June 10, 2010, 03:49:02 PM
I am finding this a bit hard to follow:
Short ribs and beef back ribs are different as are the best cooking methods.
dick.
You're right about the difference. Caribou noted early that these were labeled as short ribs, and that's what they look like to me. You are also correct about the traditional methods of cooking preferred for the two different cuts,
for example see here (http://www.beefandvealculinary.com/beefribs.aspx). But as far as cooking, part of the fun you will discover through these Forums is trying new things, testing out ideas, not being constrained or intimidated by the traditional methods and rules. One of the things you may discover is that when smoke becomes one of the ingredients, there are not too many well established rules. The one guiding principle is,
when it doubt, try it out.
Have fun !
Quote from: mrjig on June 10, 2010, 03:49:02 PM
I am finding this a bit hard to follow:
Short ribs and beef back ribs are different as are the best cooking methods.
dick.
Welcome to the forum Dick :)
These were short ribs this time.
BLSH is right...experiment. :)
Carolyn
Caribou.
I love your Caribou crossing avatar!
I have a high ranking Boone and Crockett caribou
looking at me from my wall as i type. :)
I have been a rough and ready outdoor cook/guide from Newfoundland to Alaska for 50 years.
That does not mean i'm good but experienced i am!
Most of what i have done has been an improvisation so i'm not reluctant to experiment!!
As i moved from wilderness cooking to a suburban backyard i came quickly to adopt a hoary maxim.
"Because one CAN do something , does not mean one SHOULD do it"
BLSH expressed an idea well, the only rule is : There are no rules.
On the other hand i continue to see picnic shoulders referred to as hams and loins referred to as tenderloins and short ribs used as synonymous with back ribs.
Using an inappropriate cooking approach because of casual identification of cuts makes for many disappointments.
It was not my intention to be picky but in my experience backs or shorts are not readily interchangeable.
Clearly there is much good information and community of interest here and i look forward to looking in from time to time.
Best, dick
Just chased these big suckers down at the Asian market, trying to decide whether to foil or not. Carolyn's looked wonderfull. Any input? WTS? Any others do them on a pellet pooper?
These guys are over 10 inches long, I should have had them cut.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0606.jpg)
Got these Bones dusted with some Garlic mush made with Sea Salt, Head Country Rub and some Garlic infused Olive Oil. Into the the fridge for rest.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0608.jpg)
Those look great SS!
I thought the ones that I smoked were long and they were only 6" :D
I bet they turn out tasty,
Carolyn
Ohh......ohhhh.....ooooohhhhh.....Can I come over SS! I'll behave!
Cmon over Caney, We might have to do dome wings and ABT'S cause these bones will take a while!.... ;D :D
These are smelling really good!!
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0610.jpg)
Long before I even thought of a Bradley, likely before there even was a Bradley, my wife used to make short ribs in the oven. They were roasted at low temp and were in there all day. I guess that would be low and slow. Not sure what the sauce was but it was fabulous. The meat was falling off the bones and the meat was really tender. Today she would likely use the slow cooker to get the same results. Don't know what the IT would have been but think it would have been up there like brisket or pulled pork.
The Ribs look great! Finally a good post of beef ribbies with pics. I gotta try this!!!
Quote from: Caribou on June 14, 2010, 09:24:47 PM
Those look great SS!
I thought the ones that I smoked were long and they were only 6" :D
I bet they turn out tasty,
Carolyn
Ditto
Beef ribbys look great
Carolyn
I think your pup is eatin way to much jerky ;D :D
Quote from: NePaSmoKer on June 17, 2010, 10:00:01 AM
Quote from: Caribou on June 14, 2010, 09:24:47 PM
Those look great SS!
I thought the ones that I smoked were long and they were only 6" :D
I bet they turn out tasty,
Carolyn
Ditto
Beef ribbys look great
Carolyn
I think your pup is eatin way to much jerky ;D :D
Thanks Nepas,
I think Bentley wants a date with Kiki :D
Carolyn