BBQ'ing beef short ribs


 
Erik Tracy

Erik Tracy

TVWBB Pro
I'm doing up some beef ribs today and thought I'd document the process, for good or for bad and hopefully get some feedback.

Saturday I went looking for beef ribs and went to Stater Brothers, which has had some pretty decent and consistent cuts of meat.

The only beef ribs I saw on display were the individually cut and prepped ribs in the small packaging trays.

I asked the butcher if they had actual beef racks.

He went to the back and came out with a cryopack of two 4-rib cuts labeled as "Beef Chuck Short Ribs"

I said I'll take them.

$3.99/lb, total weight in the cryopack was 7.995 lbs

Got home and after some reading up on back ribs, I prepped the following:
* split the racks into 2 rib pieces for a total of 4 pieces. Easier handling and getting more bark around each piece better
* cut off alot of the fat and silver membrane
* light rubbing of canola oil
* then a light dusting of a mix of kosher salt, black pepper, and Weber Chicago steak seasoning
* put in a deep pan, covered and into the fridge overnight

Here is what they looked like prepped:
7-10-16-Beef-Ribs-before.jpg


According to amazingribs.com, I was doing a type of dry brining.

Sunday is cook day

Here's what I got going on for my setup
* 18.5" WSM
* Foiled water pan
* no water
* 1 chunk of Texas Post Oak
* Minion load, but ring only 3/4 filled
* 30 KBB pieces in the chimney

My cook plan is:
* Cook between 250-275 for 3 hrs
* Mopping every hour w/ a mix of water, beef broth, some olive oil, and a bit of Worcestershire sauce
* Pull and put into a pan w/ some broth, foil the top and into oven to finish by testing for tenderness after another hour, testing every 30 minutes until 'done'.

7-10-16-WSM-Minion.jpg


Sunday Timeline:
* Coals lit at 10:30am
* Coals poured at 10:45am
* Maverick probe used thru the grommet
* WSM internal temp at 225 w/ a slow climb at 10:50am
* Meat on 10:52am (plan is bone side down for the whole cook)
* WSM settling down to internal temp of 255 at 11:53am

More later as this goes on.

Thanks for watching!
 
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Hour 2 update.

The WSM is holding nicely at 253F.

I did add a 2nd chunk of post oak, but that is it. I don't want too much smoke.

I mopped the ribs again and noticed that the corners closest to the outside edge of the grate were browning faster, so I rotated each of the ribs.

There is some pull back going on as well from the bone - about 1/4" on each rib section.

The ribs are darkening, but have a ways to go yet.

More at hour 3.
 
Hour 3 update

After 3 hours at about 255F and some Post Oak smoke, I pulled the ribs off
7-10-16-Beef-Ribs-pull.jpg


I tested for tenderness using a narrow headed metal kabob skewer I had on hand. Still a bit of resistance, so into a large pan, meat side down, with some of the left over mop mix (about a 1 cup) then heavy foil to on top to seal it up and into the oven at 225F.

I'll start probing again at hour 4.

I closed down all the WSM vents to a crack to keep the fire going and conserve fuel in case I want to return the ribs and firm up the 'bark'.

Oh - just for completeness, the weather has been clear, 84F, variable/light wind.

More later.
 
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timothy said:
Nice lookin ribs Erik!

Tim
Click to expand...

Thanks Tim,
But my confidence was severely shaken during the brisket fiasco on the 4th (as it shall forever be remembered in my household).

This is only my second try at beef ribs - first on my WSM.

So, I wanted to document the cook. I'm nervously holding out for good results in the next hours.

If they finish early, I'm going to hold them safe and warm til dinner time.

If they need more time, well...it's in the time budget.

We'll see what the family judging panel gives for my presentation, taste and tenderness.;)
 
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Hour 4 update

The beef ribs have been wrapped tight in a pan with heavy duty foil with some mop sauce for 1 hour, meat side down.

I pulled the foil off to test for tenderness - soft and easy.

But - early for dinner.

I'm going to rest for another hour tightly covered to keep warm.

I'll need to start the grilled corn and baked potatoes soon.

Final pics at serving time, then final taste results from the judges.
 
The results are in.

I pulled the ribs from the foiled pans at 5:00PM, sliced them and plated them with the grilled corn and baked potatoes.

Here are the ribs:
7-10-16-Beef-Ribs-After.jpg


Tasting notes:
* very good beef notes
* very good smoke notes - just right, not too much
* tenderness - kinda like eating blue crab(I'm from southern Maryland)...find the right pocket and it was tender goodness - there were boundaries of membrane separating the beef goodness.
* overall it was tender and moist, but it was hunt and chew for yummy bites between the membranes.


I'm boiling the uneaten bones for marrow, meat and fat for a stew later.
 
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So, overall everyone thought that the meat itself was nicely seasoned, smoked, flavorful, and tender.

Yet the meat was inbetween some layers of membrane/tissue that hadn't fully rendered out or softened to provide a single big bite thru experience.

Should I have continued the cook at the risk of the meat going tough/dry?

We couldn't finish all the ribs, so the bones and some ribs still with meat on them went into a pot and I've got a big bucket of wonderful smelling beef stock & meat.

I'm thinking soup?

Any other suggestions for the leftovers?

Thanks for watching!
 
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