Pete Midgley
New member
Hi all,
My first proper post and my first attempt at beef short ribs.
Got these from a high quality butcher in London, UK and set about removing membrane and trimming the fat;
image by petemid@btinternet.com, on Flickr
Used pecan and apple wood for some smoke and cooked at a steady 225 degrees for about 4 hours. I wrapped them tight in foil after this for about an hour. Then back on for 20 minutes to firm up. I had a couple of mates from work over to sample them so no sauce for the first taste test.
They came off like this;
image by petemid@btinternet.com, on Flickr
image by petemid@btinternet.com, on Flickr
The taste test;
image by petemid@btinternet.com, on Flickr
image by petemid@btinternet.com, on Flickr
The outcome; the texture was fantastic, flavour was extremely rich. We all enjoyed the beef, but next time will be looking at adding some kind of sauce.
My first proper post and my first attempt at beef short ribs.
Got these from a high quality butcher in London, UK and set about removing membrane and trimming the fat;
image by petemid@btinternet.com, on Flickr
Used pecan and apple wood for some smoke and cooked at a steady 225 degrees for about 4 hours. I wrapped them tight in foil after this for about an hour. Then back on for 20 minutes to firm up. I had a couple of mates from work over to sample them so no sauce for the first taste test.
They came off like this;
image by petemid@btinternet.com, on Flickr
image by petemid@btinternet.com, on Flickr
The taste test;
image by petemid@btinternet.com, on Flickr
image by petemid@btinternet.com, on Flickr
The outcome; the texture was fantastic, flavour was extremely rich. We all enjoyed the beef, but next time will be looking at adding some kind of sauce.
