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Short Plate Beef Ribs with LESS WOOD


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hello my BBQ Friends,

recently I was wondering why I have to sprinkle some more powered rub just before the sauce and the answer is because I don't taste anymore the "original" rub probably (but now I'm sure) due to oversmoking.
So this time I used only 1 split cut in 3 chunks and charcoal.
I thawed some short plate beef ribs, trimmed and rubbed with:
1) Harry Soo's Moola Beef Run
2) SPOG
I let the WSM (settled with BBQ GURU and some water, maybe 1/4 lt that I removed after the first hour) heat for 1 hour and then I put the meat in.
Let it go alone for 6 hours, then probe tested and they were OK.
Pulled off and wrapped in butcher paper and in rest area of my gas oven.
Let them rest for 2,5 hours and finally unwrapped and sliced.
Finally I got the rub flavour I was looking for without any futher sprinkling.
The colour was not the great almost black colour I liked but the aroma, what I could smell, was much complex in the better way than usual. Not only smoke but the Harry Soo and pepper too.
So, at the end of the experiment, I went with 1/3 of usual smoking wood and I taste better.
I will reply again with less wood, like this one.
Thanks for stopping by.
Enrico


IMG_1891 by Enrico BBQness, su Flickr


IMG_1883 by Enrico BBQness, su Flickr



IMG_1907 by Enrico BBQness, su Flickr


IMG_1909 by Enrico BBQness, su Flickr


IMG_1915 by Enrico BBQness, su Flickr


IMG_1925 by Enrico BBQness, su Flickr


IMG_1937 by Enrico BBQness, su Flickr


IMG_1941 by Enrico BBQness, su Flickr


IMG_1949 by Enrico BBQness, su Flickr


[[url=https://flic.kr/p/EbuVyK]IMG_1957 by Enrico BBQness, su Flickr
 
Enrico Brandizzi said:
So, at the end of the experiment, I went with 1/3 of usual smoking wood and I taste better. I will reply again with less wood, like this one. Thanks for stopping by. Enrico
Click to expand...
Looks really really good Enrico. When you say you like the taste better, would you say it was less bitter? I know too much smoke can make things bitter, but I don't recall in any of your cooks, you mentioning bitterness

Beautiful smoke ring, I'd love one of those
 
Chuck only once I felt the ashtray - bitterness you are speaking about. Usually I really like the flavour and taste BUT did not "feel" the rub any more. So I started re-rubbing just before saucing. This time I coul "feel/smell" the rub and did not need re-rubbing.
I always read that smoke should be a component not the protagonist, so I'm chanching my way of cooking. I let you know how go future cooks
 
Glad your experiment worked for you, those ribs look great. I don't like a whole lot of smoke so I stick with two or three at the most chunks and my rub seems to stand up to that much.
 
Gorgeous ribs. That last shot made me cry a little bit.

so-beautiful.gif
 
What kind of paper is that. Pink? I am wanting to order some paper soon and I see lots of recommendations about the 40# pink butcher paper. What's your recommendation?
 
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