Cliff Bartlett
R.I.P. 5/17/2021
I received these from Creekstone Farms a couple of weeks ago while they were on sale. I've been waiting for a good day to fire up the WSM and yesterday was the day. There were two racks, four bones each. I pulled what I thought was the nicer of the two racks and resealed the other. I was undecided on trimming and read Chris's write up in the Bullet on beef short ribs and trimmed a pretty decent fat cap and removed the silver skin beneath. I rubbed the rack with Harry Soo's Moola Beef Rub. I stabilized my 18" WSM at 250 and used three nice hunks of pecan for the smoke. After getting the rack on the smoker I let it roll for around 4 hours without pulling the lid. I wish now I had pulled the lid a couple of times to document the progress with photos. Got my first shots at the 4 hour mark. Spritzed with water at that time and continued to do so hourly and probed the meat until I felt little or no resistance. The entire smoke to just under 7 hours and the meat temped out right around 202. My sides were a twice baked potato casserole and some roasted garlic parmesan cauliflower. Here's my pictures.
I kind of got a late start and it was a little hectic starting out. Didn't get a good shot of the ribs before rubbing them down.
After getting them going I got started on my sides. First the twice baked potato casserole.
I baked the russets on the JJ for an hour. Let them cool and then shredded the potatoes. I added a minced onion, chopped parsley, didn't have any fresh dill so I subbed with dried, Mixed and added cheddar, and sour cream.
Placed in my 2 quart dutch oven.
Prepped the cauliflower. Tossed the florets in melted butter and finely chopped garlic. The rolled in seasoned Panko, grated Parmesan salt and pepper. Placed on baking sheet.
Popped the lid and took a look. As previously mentioned I spritzed with water and checked my internal temp at right around 175-178.
Figuring I had about an hour and a half to go I popped the casserole in the Performer.
About 15 minutes later the cauliflower went on.
Another hour and spritz.
Nice and toasty.
Potato casserole too.
After another hour the ribs were done. The slices were nice and juicy, but complete and utter lack of a smoke ring. I'll be dog dipped!!
Plated things up. The meat was incredible. Nice and beefy, moist and most of all tender. Liked Harry's rub too. Hope you all had a great weekend. We sure did.
I kind of got a late start and it was a little hectic starting out. Didn't get a good shot of the ribs before rubbing them down.
After getting them going I got started on my sides. First the twice baked potato casserole.
I baked the russets on the JJ for an hour. Let them cool and then shredded the potatoes. I added a minced onion, chopped parsley, didn't have any fresh dill so I subbed with dried, Mixed and added cheddar, and sour cream.
Placed in my 2 quart dutch oven.
Prepped the cauliflower. Tossed the florets in melted butter and finely chopped garlic. The rolled in seasoned Panko, grated Parmesan salt and pepper. Placed on baking sheet.
Popped the lid and took a look. As previously mentioned I spritzed with water and checked my internal temp at right around 175-178.
Figuring I had about an hour and a half to go I popped the casserole in the Performer.
About 15 minutes later the cauliflower went on.
Another hour and spritz.
Nice and toasty.
Potato casserole too.
After another hour the ribs were done. The slices were nice and juicy, but complete and utter lack of a smoke ring. I'll be dog dipped!!
Plated things up. The meat was incredible. Nice and beefy, moist and most of all tender. Liked Harry's rub too. Hope you all had a great weekend. We sure did.
I haven't pulled the trigger on Creekstone beef ribs yet, my next adventure will be to Restaurant Depot for some plate ribs......soon, real soon! 
