JPowers
TVWBB Fan
I've cooked my 4 bone slabs of short ribs whole in the past, but decided to cut them this time after seeing the great results from Enrico's last couple of cooks. Started early Saturday morning with the trimming and cutting of the slab. I then sprinkled them on all sides with Harry Soo's SYD Moola rub. Put them in the fridge to dry brine for awhile.
I went and ran some errands for a couple of hours and had originally planned to put them on around 2PM and go take a nap, but it looked like it was about to rain and decided to start after my nap. I work nights; so I needed to get back on a night schedule (been off the last few days). Midnight lunch it is! Woke up a few hours later, but waited until 6pm to fire up the WSM 14.5. That little guy is perfect for a 4 bone slab. Around 7pm, I was dialed in around 275-280 and put the meat on. I let it roll for 3 hours before checking them.
I started spraying with water every 20-30 minutes since the bark had set nicely. Took until a few minutes past Midnight when they were reading 190ish and the Thermapen was sliding in like butter. I pulled them shortly after the water was boiling on the stove.
I dropped the boxed macaroni n' cheese in the water while the ribs were resting. After 15 minutes, the mac was ready and plated it up.
First bite
These came out great and will probably go this route in the future. I had much better smoke penetration and the added bark was just delicious. Thanks Enrico!
I went and ran some errands for a couple of hours and had originally planned to put them on around 2PM and go take a nap, but it looked like it was about to rain and decided to start after my nap. I work nights; so I needed to get back on a night schedule (been off the last few days). Midnight lunch it is! Woke up a few hours later, but waited until 6pm to fire up the WSM 14.5. That little guy is perfect for a 4 bone slab. Around 7pm, I was dialed in around 275-280 and put the meat on. I let it roll for 3 hours before checking them.
I started spraying with water every 20-30 minutes since the bark had set nicely. Took until a few minutes past Midnight when they were reading 190ish and the Thermapen was sliding in like butter. I pulled them shortly after the water was boiling on the stove.
I dropped the boxed macaroni n' cheese in the water while the ribs were resting. After 15 minutes, the mac was ready and plated it up.
First bite
These came out great and will probably go this route in the future. I had much better smoke penetration and the added bark was just delicious. Thanks Enrico!
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