First crack at Beef Short Ribs


 
S

Sam B

TVWBB Member
Every time I pass the meat isle and see beef short ribs it reminds me that I want to try them. Well, I finally pulled the trigger. I found some individual beef short ribs that looked pretty good and gave it a shot.

Since that was all I was cooking I went with the snake method on the kettle vs. the WSM. I seasoned two with Tatonka Dust and two with SPOG.

I cooked them for about 4.5 hours with temps ranging between 230 and 265. I took them off when they were probe tender, which was at about 190 - 195 internal temp

Overall, I though they turned out pretty dang good. To my surprise, I think I like the SPOG'd ones over the Tatonka Dusted ones (but both were really good). I'll definitely be doing these again. Here are some pics of the cook:

Seasoned and ready to go on:
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Tatonka Dusted:
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SPOG:
DSC_0439-M.jpg


About 2.5 hours in:
DSC_0440-M.jpg


Ready!:
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Plated:
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Thanks for looking!
 
Magnificent- I happen to be sipping on Woodford Reserve as I peruse this forum this evening, and I wish I had a plate of those ribs to match! I've got some in the freezer though, and their time is coming.
 
I've never done short ribs, but after looking at these I think I'm definitely going to need to give it a try! Those look awesome. What was it about the Tatonka Dust that you didn't like over salt and pepper. I was going to buy some because people generally rave about it.
 
Great looking short ribs! I know its expensive but try the whole slab next time! Its fun to cook and its like eating a dinasour bone!
 
Those look great, I like them as well and usually get them when marked down. They need that slow, slow cook and come out pretty darn tender with major shrinkage.
 
CLasko said:
I've never done short ribs, but after looking at these I think I'm definitely going to need to give it a try! Those look awesome. What was it about the Tatonka Dust that you didn't like over salt and pepper. I was going to buy some because people generally rave about it.
Click to expand...

Don't get me wrong, the Tatonka Dusted ones were really good too. I think I either need to use a little more next time or add a little course salt before putting on the Tatonka Dust. I think it was the course salt on the SPOG ones that got me.

I've been experimenting with the Tatonka Dust and it is a really good, but somewhat unique, seasoning. I think my favorite with it so far is on burgers. I'd say give it a go and see how you like it.
 
Your beef shorties look good...I could go for some of those (although last time I looked I about fell over when I saw the price!)

Nice work...that snake method works well!
 
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