Monty House
TVWBB Pro
I went to buy some bone-on short ribs but couldn't find any, so, instead, I went to Costco and bought their USDA Choice boneless short ribs @ $4.79/lb. Did a 3:2 BP:Kosher Salt dalmation rub and placed them over mesquite. Dry pan; only a foiled 14" clay saucer. Targeted 235 at the lid. Temps stayed there for the first 3 or so hours, then the sun broke through the clouds and temps approached 275 (even with only one vent cracked slightly open).
Left them in the smoke for the first 3.5 hours. Then, create "bath" of 2 cups (16 oz) Guinness, 1.5 cups low-sodium beef broth, 1/3 cup Wors Sauce and about 3 tbsp. brown sugar. Used a baking rack within a foil pan and placed the ribs atop that. 2.5 hours in the steam (at 275 lid).
After pulling them, another 45 min at around 260 to tighten them up (using mesquite again). All probed tender.
How'd they turn out? They were quite good. Tender and smoky. The "beefiness" gives a somewhat dry appearance, but that's not how they are when you eat them--there's enough rendered fat to give a bite the right texture. What would I do differently? Not 100% sure, other than use water in the pan. I'd definitely err on the lower side as far as temps. Fun cook--here's some pix.
Dalmation
"Go Time!"
Temps are behaving....
3.5 hours in
"The Bath"
After 2.5 hours in Bath....6 hours into cook
Done!
Left them in the smoke for the first 3.5 hours. Then, create "bath" of 2 cups (16 oz) Guinness, 1.5 cups low-sodium beef broth, 1/3 cup Wors Sauce and about 3 tbsp. brown sugar. Used a baking rack within a foil pan and placed the ribs atop that. 2.5 hours in the steam (at 275 lid).
After pulling them, another 45 min at around 260 to tighten them up (using mesquite again). All probed tender.
How'd they turn out? They were quite good. Tender and smoky. The "beefiness" gives a somewhat dry appearance, but that's not how they are when you eat them--there's enough rendered fat to give a bite the right texture. What would I do differently? Not 100% sure, other than use water in the pan. I'd definitely err on the lower side as far as temps. Fun cook--here's some pix.
Dalmation
"Go Time!"
Temps are behaving....
3.5 hours in
"The Bath"
After 2.5 hours in Bath....6 hours into cook
Done!
