Beef Short Ribs: Olive Wood Smoked

[Jerome D.]

I got my hands on some nice meaty beef short ribs. With this being my first time working with North Atlantic olive wood, I took a "less-is-more" approach and didn't use any rub, just plain old salt & pepper, as I really wanted to taste the smoke in it's purest form. I scored the surface of the meat to try and create more surface area for bark formation, and after seasoning the ribs, let them cure overnight. After 6 hours on the WSM at 275deg, the meat was quite tender and had a good bark-to-meat ratio. It reminded me a little of mesquite, but significantly milder. Overall, I was happy with the results, and look forward to experimenting with mixing olive wood with other woods.

-Jerome

[URL=http://s104.photobucket.com/user/r83nisi/media/image-33.jpg.html][/URL]
[URL=http://s104.photobucket.com/user/r83nisi/media/image-10.jpg.html][/URL]
[URL=http://s104.photobucket.com/user/r83nisi/media/image-34.jpg.html][/URL]
[URL=http://s104.photobucket.com/user/r83nisi/media/image-35.jpg.html][/URL]
[URL=http://s104.photobucket.com/user/r83nisi/media/image-25.jpg.html][/URL]

 

[Jim Lampe]

Jerome, please PLEASE do not lose that camera OR EYE!
AWESOME photos!
Ribs look ABSOLUTELY FABULOUS!!!
Olive wood is great stuff, however, I would not categorize it with anything near mesquite wood....
LOVE olive, cannot STAND the taste or smell of mesquite... but that's just my lame opinion....

You've done those ribs JUSTICE!!

 

[Tony R]

Beautiful ribs!!
Thanks for sharing.

 

[John Solak]

Fantastic looking pics and ribs!!! Bet they were terrific!!

 

[Ed M.]

Great job on the beef ribs, Jerome! Fantastic photos as well.

 

[JSchlegelmilch]

Looks great! Short ribs are one of my favorites. Will have to try these!

 

[Dwain Pannell]

I gotta get a new camera. Never even THOUGHT of Olive Wood. I'm slackin'. VERY nice cook.

 

[Mike Coffman]

Outstanding cook and photos Jerome!

 

[Morgan C.]

Great looking short ribs and pics!! Yum!

 

[Mike Cosgrove]

Wow, those pics are on par with our European professional photographers.

 

[Dave S]

outstanding!!!!!!!!!!!!!!!!!!!!!!!

 

[Paul Kastner]

The ribs look perfect.

 

[Boss Banks]

I have never used olive wood. I may have to give it a try. Beef ribs look great!

 

[Jerome D.]

Thank you all for the generous compliments on the photography. I'm definitely no professional photographer, and my pictures are more a result of patience rather than talent - i.e. I just take a ton of pictures at various camera settings and eventually a few of the photos are bound to come out fine. I don't have anything special for a camera either, just a regular Canon Powershot point-and-shoot. I don't know . . . maybe the secret is just the iPad Auto-Enhance feature.

 

[PeterZ]

OMG those look great.

Peter

 

[Mike Isaacson]

How can it be that even though I just ate a monster meal, My mouth waters when I see cooks like this.... I can see the goodness. Cool knife also, What brand is it?

 

[MikeD125]

Great pictures and food! Straight 50 MM lens?

 

[Michael C.]

Oak is my choice for Beef, but, your ribs looks fantastic!!! nice Job!!!!!!

 

[Jerome D.]

How can it be that even though I just ate a monster meal, My mouth waters when I see cooks like this.... I can see the goodness. Cool knife also, What brand is it?

Hi Mike, the knife in the photo with the cooked rib is a Togiharu chef's knife with a custom handle.

 

[Jerome D.]

Great pictures and food! Straight 50 MM lens?

Thanks for the compliments, Mike. All the pictures were taken with the stock lens on my pocket-size digital camera. I honestly don't know a ton about higher-end photography equipment, but I'm guessing a 50mm lens costs way more than my camera. Wish I had one, though.