Beef short Ribs


 
Ernest

Ernest

TVWBB Fan
Been messing with the WSM 14.5. My very first smoker.
Tried water in pan, foiled empty pan and I have settled with ceramic briquettes in the water pan.
Got some beef short ribs. My favorite BBQ meat.







Used pecan wood. I think I found my favorite Wood.
2 bottom dampers closed completely, third halfway open. Top vent fully open. Little WSM ran like a champ and between 220-235 for 5 hours.
 
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I use a lot of pecan wood as well. Mostly because we had about 3 trees taken down in the lot next to my fire station, so I got an unlimited supply. Its kinda mild though so I add something else depend on what I'm cooking

Those short ribs look great man!
 
Rick Body said:
I use a lot of pecan wood as well. Mostly because we had about 3 trees taken down in the lot next to my fire station, so I got an unlimited supply. Its kinda mild though so I add something else depend on what I'm cooking

Those short ribs look great man!
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Thank you Rick. It's my first time using Pecan. I prefer it over hickory.
Might try adding some apple Wood even I do some ribs.
 
Ernest said:
Thank you Rick. It's my first time using Pecan. I prefer it over hickory.
Might try adding some apple Wood even I do some ribs.
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X3 on Pecan. I recently switched to pecan for my bacon smokes....occasionally ill mix with apple but man is pecan smooth!

Nice looking beef ribs BTW....I may have to try those
 
Steve W (Weave) said:
X3 on Pecan. I recently switched to pecan for my bacon smokes....occasionally ill mix with apple but man is pecan smooth!

Nice looking beef ribs BTW....I may have to try those
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Thank you Steve! Love these, especially when you don't have company to justify smoking a packer. You'll love them, make sure you get the meaty ones.
 
Ernest said:
It's my first time using Pecan. I prefer it over hickory.
Might try adding some apple Wood even I do some ribs.
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I like to use mesquite when I do St. Louis style ribs. It has a burnt smell when cooking but not on the food.

I think some of the pecan I have is really old and maybe dry cuz it almost seems too mild sometimes.
 
Those ribs look pretty dang tasty. I am jealous, I made some beef short ribs this weekend that were just OK. It was my first try using mesquite. I usually just use hickory with beef ribs, but maybe next time I'll try pecan. I know I like it on my poultry.

Well done & thanks for the inspiration.
 
Brian Johnson said:
Those ribs look pretty dang tasty. I am jealous, I made some beef short ribs this weekend that were just OK. It was my first try using mesquite. I usually just use hickory with beef ribs, but maybe next time I'll try pecan. I know I like it on my poultry.

Well done & thanks for the inspiration.
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Thank you Brian.
Maybe try salting the short ribs a day or two ahead, sorta like dry brine. Then crack black pepper before cooking.
 
WOW those ribs look FANTASTIC !!!!!!!!!! great job.
Pecan, cherry, apricot are my go to woods =)

Peter
 
Good lookin Q , brother. I like the idea of the ceramic briquettes in the water pan. The WSM is a great little smoker.
 
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