Beef Ribs: First Attempt

[KEhrl]

Went to my local Harris Teeter and saw some nice looking short ribs cut up, so I asked the butcher for a rack and got this:



Untrimmed at 5.5 lbs, probably trimmed close to a pound off. Wish I’d asked the butcher to do this himself to save on $ but already was a special request... no big deal. These were seasoned “Aaron Franklin” style. Used a coating of Crystal hot sauce to adhere seasoning then 50/50 Coarse Salt and Fresh Ground Pepper. Other stuff on counter is for an Orzo salad later..yum



Lit my WSM 14 using minion method. Base was KBB but lit my Chimney with Kingsford Pro, I like how hot it gets to start a cook. 2 Chunks of Pecan, 1 Hickory.



Going empty water pan to extend cook time...expecting 8 hours and trying to stay around 275. Stay tuned for the results!

Cheers,
Kyle

 

[JimK]

 

[KEhrl]

Quick update: just pulled the ribs after roughly 5.5 hours, faster than I thought. Probed between 200 and 210 in multiple spots, felt like butter! Wrapped them in butcher paper and a towel, letting them rest in a cooler until dinner around 6. Check it out:

 

[Timothy F. Lewis]

Those look great!

 

[Steve Madden]

Those do look great! The anticipation would be killing me!

 

[Bruno]

Yeah buddy!! Those look amazing, nice work!! I’m always surprised how much they shrink up.

 

[Michael Richards]

I hope you are enjoying them right now, they look amazing! Cool cook!

 

[JimK]

Can't wait to hear the verdict. They look great so far.

 

[Cliff Bartlett]

Your right Kyle, those are some nice looking short ribs both before and especially after. Great looking cook.

 

[KEhrl]

After 2.5 hours of rest the meat still probed at 140 degrees. It was like opening a present on Christmas morning...



The meat had a great bark and was very tender. I would’ve hoped for a better smoke ring, but the meat had a nice beefy flavor with right amount of smoke taste. There was a seam of fat going through a couple of the bones which the wife wasn’t a fan of, so she let me finish off the rest of her rib. Clean off the bone! Her orzo salad turned out great as well.


Overall I was very satisfied with the final product. It was a generally easy cook as well. After putting the meat on I left it and monitored temps til the 3 hour mark. Then and every 45-60 minutes after I sprayed with AC Vinegar and water mix. Next time I’ll look for a better trimmed rack, or maybe spring for one at a local butcher or creekstone. Hope everyone enjoyed the journey with me!

Cheers,
Kyle

 

[Clay Neubauer]

Looks good. Cow bones are generally more of an adventure than pig bones, not as consistent or predictable.

 

[KEhrl]

Leftover update: pretty fantastic in tacos next day. Chopped up meat and crisped in pan. Topped with with cheese, sour cream, choulula and drizzled DC Mambo sauce, lime on side. Reminded me of a Torchys taco!

 

[Ken Barth]

Awesome cook and multi-meals!