Beef Short Ribs

[La Quinta]

So...has anyone ever smoked these (I'm quite sure someone has) but I'm not sure whether to cold smoke them and finish in the pressure cooker or braise, or just smoke them the entire way. I made them a couple of weeks ago (no smoke) and pressure cooked them in a combo of Huli Huli sauce (a combination of soy, sugar and ginger) and Iceman's sauce!!! They were awesome, but I thought a nice "hint of smoke" would make them even better? Or a major smoke (like cooked) and mop in the combo sauce while they're in the smoker?
Any ideas?

BTW...I mention Huli Huli sauce because it is an amazing soy based product made by a family in Keaau, Hawaii (which is why I like it)! A friend of mine gave me a bottle of it in trade for Iceman's sauce...she bragged about "her sauce"...I bragged about Iceman's sauce...a marrige made in a smoker!!!

PS...she's begging me for more Ice sauce!!! (I love that!!)  :) :) :)

[SKSmoker]

If your talking about beef ribs, then here is my post on how I did them. If you are doing "real" short ribs, then here is a post for you. I posted both, because I have seen people refer to short ribs, but they turn out to be the dino bone beef ribs, and vice versa. I don't know where you are from, and it seems terms are different in north america for some items. Hope either of these help. If you really do have the short ribs referred to in the Korean recipe, then cold smoke them, and do something with high heat on a gasser.

Korean Style Beef Short Ribs

Now that I live very close to a whole bunch of Korean markets, I guess i'll be eating more Korean food. Did a little Chic'nRibs that turned out fantastic. Korean style beef short ribs have a fantastic sweet and savory flavor.



Short ribs are an easy, tasty, inexpensive treat, I think everyone should cook them from time to time! Have your butcher cut the ribs around 1/4 inch thick from frozen side ribs, and you can stock up on them for up to 6 months, they defrost in 20 minutes on a cookie sheet if they are not stuck together, so it's a perfect in-promptu snack. It's a thin cut of beef so you don't need to marinate for more than 4 hours, I only do it for 20 minutes for defrosted, 1 hour on frozen.

Sauce/Marinade is:
1/4 cup low sodium soy sauce (make sure it says "brewed" on the label)

3 tbsp rice wine vinegar
4 tbsp. brown sugar
1 bunch of finely minced green onion
4 cloves minced garlic
2 tbsp. sesame seed powder
2 tbsp. sesame oil
1/3 tsp. pepper
2 hot green or serano peppers

Grill for about 3 minutes per side on the highest heat setting on your Q, you want to get all that sugar to caramelize, these ribs are like candy!

http://www.bbqblog.ca/archives/2006/09/


Sksmoker's beef ribs:
Well, my first attempt at beef ribs. I smoked with hickory, did a simple rub on 1 rack of Sask steak spice and the other 2 I used what I would normally use on steaks. They turned out pretty good. The 1 rack I used the sask spice on I left sit over night and it was a little overpowering.

I bought a whole prime rib roast and had the butcher cut out the beef ribs so I could get meaty ribs, and had the rest cut into steaks (the biggest rack is from the prime rib roast). The  other 2 are from a cryovac which weren't quite as nice, but still really tasty. I  finished them off with a homemade bbq sauce I found on the net.  A little greasy for the wifes tase, but I cooked them for 8 hours. I will deft use a sweet rub on beef ribs when I do them again.


The Trio of ribs


Ribs almost done


Ribs done and ready to eat




http://www.phpbbserver.com/phpbb/viewtopic.php?t=1074&mforum=smokinjim


In some parts these are called beef back ribs, and also beef short ribs. Short ribs up here are the small ends, almost like button bones.

[La Quinta]

Oh yeah!!! That's what I'm taking about!!! :) :) :)

[Gizmo]

Glad you mentioned the prime rib ribs.  I had forgotten about the asian market ribs a co-worker did some time ago that I have wanted to do.  They were huge and remind me of prime rib ribs as there is a higher fat content.  They would probably benefit from a low and slow to render out some of the fat with a high heat grill finish.

[Mr Walleye]

Wow... Those do look good SKSmoker!

:P  :P  :P

Mike

[SKSmoker]

Didn't mean to hi-jack, just wanted to provide enough info for the poster either way :)

[MWS]

I posted a beef short rib and potato stew recipe awhile back on the Recipe Site.

http://www.susanminor.org/forums/showthread.php?t=244

[La Quinta]

mws...I printed you're recipe...hubby is in a "stew mood" right now...we're gonna try it!!! Thanks!