Rich G
TVWBB Honor Circle
Starting off with the obligatory bread pic….. (10% WW, natural levain)
Ok, onto the ribs. I prepped my two slabs of chuck short ribs by trimming off some hard fat, and removing what silverskin was remaining on them. I decided that since they tapered pretty severely, I would cut them in half, and cook the two thick ends. The thinner ends got vac packed, and into the freezer for another day.
I was in a bit of a hurry, so didn’t snap any pics until after they were on the WSM for a couple of hours (with some spares….two more racks of those on the bottom!):
Four hours in…..
And done after 6 hours at 240 (DigiQ was a champ!!):
Sliced up and ready to eat!:
The cook went great, and the ribs were perfectly tender, good crust, etc. Unfortunately, this cow was just not a very tasty cow……these ribs were lacking in that great beefy flavor that I was really looking forward to. I bit of a disappointment, but at least the process panned out the way I expected! (FWIW, the pork spares turned out great!)
Rich
Ok, onto the ribs. I prepped my two slabs of chuck short ribs by trimming off some hard fat, and removing what silverskin was remaining on them. I decided that since they tapered pretty severely, I would cut them in half, and cook the two thick ends. The thinner ends got vac packed, and into the freezer for another day.
I was in a bit of a hurry, so didn’t snap any pics until after they were on the WSM for a couple of hours (with some spares….two more racks of those on the bottom!):
Four hours in…..
And done after 6 hours at 240 (DigiQ was a champ!!):
Sliced up and ready to eat!:
The cook went great, and the ribs were perfectly tender, good crust, etc. Unfortunately, this cow was just not a very tasty cow……these ribs were lacking in that great beefy flavor that I was really looking forward to. I bit of a disappointment, but at least the process panned out the way I expected! (FWIW, the pork spares turned out great!)
Rich
