Day two - Smoked beef plank short ribs

[Jerry We]

Yesterday we ate the first rack of beef ribs straight off the grill. Today I kicked it up a notch and braised the second rack to fork tenderness.

Started by carmelizing an onion in olive oil then added carrots and celery and tomato paste.



Added a bit of Jack Daniels, red wine, beef stock and a few herbs and spices. Heated it for a while then added the ribs.




Put it on the Kettle at about 300 degrees with a few chunks of cherry wood. The ribs had plenty of flavor but wanted to see if I could add any smoke to the stock for gravy.



Covered the grill and let them simmer for about an hour then brought them into the house, drained the stock and prepared the gravy.



Now it was time to eat and it was crazy good. Only thing we needed a knife for was to cut and butter the bread.



We set aside a few bites for the BBQ dogs and there was a half slice of bread and a little bit of meat left so couldn't let that go to waste. Yep it's an open-faced hot rib sandwhich.



Gonna be nothing but rabbit food for us the rest of the week.

 

[Rich G]

That's seriously legit, Jerry!! Love the double cook, the gravy looks so silky and deeply colored! Yum!

R

 

[Jerry We]

That's seriously legit, Jerry!! Love the double cook, the gravy looks so silky and deeply colored! Yum!

R

Thanks Rich. The idea comes from a Trendkill youtube video but he carries it to much bigger extremes. I used this on leftover brisket and it was just as good if you like the texture. Kind of like roast beef but with much better flavor.

 

[Steve Madden]

That looks delicious! And that gravy...

 

[Michael Richards]

That is next level right there. I love that you took an amazing bbq cook in its own right (beef ribs), and then have the for site and the ability to execute an amazing second night meal. And the ability to not eat them all. The process and final product of that gravy is legit! I don't think you can get a better "roast beef" dinner or "hot roast beef" open face sandwich anywhere!

 

[JimK]

That's how you do leftovers!