Throwdown #19: Beef Short Ribs


 
Chris Allingham

Chris Allingham

Administrator
Staff member
Congratulations to Ryan P.K. for winning Throwdown #18: Beef Chuck Roast! Ryan has selected the next throwdown ingredient:

BEEF SHORT RIBS!

They can be full bone-in short ribs, like the ones shown in this article, or they can be smaller "English Cut" or thin-cut "Flanken Cut". You can also use boneless short ribs in a pinch.

Let's run this throwdown until Sunday, April 6 at 11:59 PM Pacific Time.

Good luck!

P.S. Remember, don't be intimidated! This isn't a barbecue competition, it's just for fun and friendship! Try it, you'll like it! And make sure to see the simple throwdown rules.

P.S.S. Remember, only 10 photos for each entry! Photo collages (multiple photos grouped into a single file) are OK, but each photo in the collage counts towards the 10 photo limit.
 
I hope I can find some. I'm asking my butcher this weekend.
My local walmart only has the beef backs.
 
Korean Short Ribs

My sister was in town for a few days before deploying to Afghanistan, so my family came over for bbq. Had some flanken cut short ribs, so used this recipe. Also used it on some chicken and did some grilled veggies. Finished with some pineapple dredged in coconut milk and cinnamon and sugar.

















Thanks for looking!
-Jeff
 
Keep It Simple Beef Short Ribs with Homemade BBQ Sauce

First stab at Beef Short Ribs. Was fun to participate. Good luck to all!

These were labled as Chuck Beef Ribs at Stater Bros. Decided to use a simple rub of pepper and salt.
20140315_144331_zpsafbe75a4.jpg


Put the ribs overnight in the fridge and pulled them out an hour before I threw them on my kettle.
20140316_062915_zpsc48ed004.jpg


My good ole' kettle getting warmed up with Stubbs and a few slivers of hickory.
20140316_070801_zpsxvjtgcbm.jpg


Used an indirect minion method, separated by two plain old bricks wrapped in foil.
20140316_071410_zpsc31405dd.jpg


The BBQ sauce is from Steve Raichlen's "Sauces, Rubs, and Marinades". It uses a lot of ingredients, but has a nice taste.
20140316_104327_zpsk8jd2xly.jpg


BBQ sauce is done and I canned the extra for future use.
20140316_114841_zps37df87a8.jpg


The kettle ran hot, so I used a 3-2 method. Here is the final product five hours later.
20140316_122755_zpszaqomjuu.jpg


My wife loves baking, as much as I love Q. She made buttermilk biscuits, strawberry lemonade, and a nice salad (lettuce, walnuts, dried cranberries, feta chesse, and white vineger dressing).
20140316_131021_zpshe44nsbm.jpg


Did I forget to mention my wife loves to bake?
20140316_131327_zps7u0xrqfj.jpg


Hope you enjoyed!
20140316_131512_zpsuyb6zfft.jpg
 
Last edited:
Well done Jeff and Ricardo.

Looks like we nene to make a trip to Los 213 for a taste test. :cool:
 
Sweet Hoisin Beef Short Ribs

Here is my entry for the throwdown. I marinated #4 of short ribs for 12 hours. Served with friend rice, grilled pineapple, and leftover pulled chicken Asian style empanada.

#3-4 of beef short ribs
1/2 c. soy sauce
1/4 c. chicken broth
1/4 c. brown sugar
1 tbsp. dry sherry
4 cloves garlic, pressed
1/2 tsp Chinese 5-spice powed


I used my 22.5 kettle for this job


2 hours into to the smoke


Empanada's-pulled chicken, onion, pineapple, hoisin sauce, and smoke gouda


Grilled pineapple


Plated


Money shot


Thx for looking at my entry! Now lets get some more entries into this throwdown.
 
Fantastic Displays Of Beef Ribs So Far!
I yanked a slab outta my freezer... might jump in this weekend FTHOI ;)

Tony R said:
I hope I can find some. I'm asking my butcher this weekend.
Click to expand...
Tony, over two weeks and you ain't got any??!!
 
Jim Lampe said:
Fantastic Displays Of Beef Ribs So Far!
I yanked a slab outta my freezer... might jump in this weekend FTHOI ;)

Tony, over two weeks and you ain't got any??!!
Click to expand...

The store I got to tell me they only have what they have. The real butcher that works there I haven't seen him. He was the only guy who knew how to cut pork steaks from the pork butt.
I have an idea how I want to do mine short ribs. :)
 
BBQ Smoked Beef Ribs, #3

Hello Folks,
Someone sayd "don't be intimidated!" so this is my entry for the throwdown #19.

I had 3 frozen slabs of short Australian beef ribs and I worked on them.


IMG_5215 di BBQness, su Flickr


I trimmed the bone sides removing the outer membrane and the meat side too. Then I applyed 3 layers dry rub: Lawry's seasoned salt #1, Montreal steak seasoning #2 and finally Butcher's rub #3. Then I used the Jaccard tenderizer to infuse the rubs in the meat.


IMG_5297 di BBQness, su Flickr

Then I started the smoking stage for 3 h at 210/220 F with 1/2 gal of water in and 50% hickory + 50% mesquite chips. After 3 h ....


IMG_5334 di BBQness, su Flickr

I pulled them off the smoker to wrap in foil with some dry rub and 1/3 cup of beef broth.


IMG_5350 di BBQness, su Flickr

Then back in the smoker w/o water around 230 F for 3 h more. After 3 h in foil this was the outcome

IMG_5365 di BBQness, su Flickr

Then I let them drying for 1 h more spraying some Open Pit red sauce. Then I let them resting 1 h in foil + blanket. This is the OUTCOME to be considered as my throwdown

IMG_5395 di BBQness, su Flickr


IMG_5397 di BBQness, su Flickr


IMG_5409 di BBQness, su Flickr


IMG_5415 di BBQness, su Flickr


IMG_5430 di BBQness, su Flickr

Youtube video at http://youtu.be/tey2-XoIm7U

Thanks for stopping by.
Enrico
 
Last edited:
3-2-1 BSR on WSM

a 3 bone slab of beef short ribs trimmed of it's fatcap

IMG_8153.JPG


set-up the WSM with inside out burning briquettes and pecan wood for smoke

IMG_8155.JPG


ribs simply seasoned with pepper and kosher salt... at 250ºF for three hours...

IMG_8159.JPG


▼ after one hour

IMG_8160.JPG


▼ after three hours

IMG_8165.JPG


foiled and back on for two more hours...

IMG_8168.JPG


after a total of 5 hours (3 no foil, 2 foiled), the foil was removed and the beef on for one more hour

IMG_8171.JPG


off the WSM for a brief rest

IMG_8175.JPG


sliced...

IMG_8177.JPG


and plated with pizza in time to watch some NCAA Basketball Elite Eight.

IMG_8181.JPG


Thanks for stoppin' by!
On Wisconsin!
 
Short Ribs eh?

Ok, I'll give it a shot.

Found some nice meaty bones.

shortribs1_zps0d6129dc.jpg


Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.

shortribs2_zpse836b3cd.jpg


Then into the Mini...about 250º.

shortribs3_zps8eacd62b.jpg


After about 4 hours.

shortribs4_zps3e72b027.jpg


Into a foil pan, covered and braised for about two hours in Irish Ale.

shortribs5_zps19357407.jpg


Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Geni B.

shortribs6_zps3bde11bb.jpg


Your plate.

shortribs7_zps4c11d9b2.jpg


Enjoy!

shortribs8_zps678ffa47.jpg


Thanks for lookin'
 
Last edited:
You must log in or register to reply here.

 

Back
Top