Beef Short Ribs ala Chris A.


 
M

Mike R. (Heyworth)

TVWBB Pro
Inspired by Chris's post last week, I ventured to my local Hispanic grocer and hunted up some cow bones. I'd looked at them several times before, but just never bought any. I picked out a pretty symmetrical 7.2 lb slab to the tune of $1.59/lb and headed home. I seasoned them simply with SPOG and wrapped them up for a day to get happy happy. Sunday, I fired them up on the WSM with cherry and oak for smoke. They went approximately 6 hours at anywhere between 225-295. I'm not one to sweat the temps, just go a lot by feel/appearance/hunger to judge when things are going to come off. These actually cooked faster than I anticipated, so they got foiled and a 2 hour rest in a cooler. When it was time to dig in, my wife made a delicious spicy slaw to go with the giant ribs. They were very good, almost like a brisket on a stick if I had to describe they flavor. I will definitely be doing these again. For the price, and ease of cooking, hard to say no!

http://i.imgur.com/mTFFYfW
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VeryNiceMike!

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We did ribs a couple weeks ago, $1.88/lb. and not even half the meat on them that you got! I've been looking and never see ribs with that kind of meat, those look really tasty! What store did you get those at? Great job preparing them-Yummmmmmmm!
 
Great looking beef bones Mike!! Man I might have to do that pretty quick! I suddenly have the craving for ribs!!
 
Does this thread make anyone else cringe? Or is it just me. Seriously though I would try them if they were presented to me as your finished product.
 
The store is called La Mexicana, it's a small Mexican grocery store here in Bloomignton, IL. I know most of the guys that work there since i'm pretty well connected in the hispanic community through my job. I really enjoy going in there since they've always got super fresh meats and produce, as well as things like these ribs that other places just don't have. And, their prices are phenomenal. Besides the ribs, they've got beef shanks in there that are enormous. They get the full shank, and then cut it down from there in to the standard pieces, but they usually cut them about 1 1/2" thick. For an all day braise, there's nothing like that piece of meat.

Thank you for compliments too guys. It was a pretty mindless cook, very easy to do with great results.
 
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