Throwdown #19: Beef Short Ribs
- Thread starter Chris Allingham
- Start date
Chris Arnold
TVWBB Super Fan
I'll throw these in for consideration - although I wasn't 100% happy with how they turned out 
(will just have to try them again)
started off with 3 huge ribs from our local butcher - had to get a hacksaw out to halve them
then we used a rub (and Plum n Rum sauce) out of Jamie Purviance's Weber Smoking book
here they after 4 hours (should have foiled before we got here!!!)
oh and as an aside i had a Chicken going on the performer rotisserie by now
and here they are ready for eating - a little tough (should have foiled) but perfectly edible and the sauce was amazing...recommend you try it if you have the book
thanks folks - more practise needed
Chris
(will just have to try them again)started off with 3 huge ribs from our local butcher - had to get a hacksaw out to halve them
then we used a rub (and Plum n Rum sauce) out of Jamie Purviance's Weber Smoking book
here they after 4 hours (should have foiled before we got here!!!)
oh and as an aside i had a Chicken going on the performer rotisserie by now
and here they are ready for eating - a little tough (should have foiled) but perfectly edible and the sauce was amazing...recommend you try it if you have the book
thanks folks - more practise needed
Chris
Tony R
TVWBB 1-Star Olympian
Short ribs on the mini-wsm
This were the only short ribs I can find in my area.
Here's my entry....
Seasoned with wosterchire sauce and webers Chicago steak.
Used the mini-wsm with pecan wood for flavor.
Here a cool pic of my of the mini wsm in action. My grilling area is small
30 minutes in to the cook I decided to remove the heat diffuser and add more black pepper.
This is the pic when they were done.
The bark was great.
Thanks for your time.
Tony and Maribel
This were the only short ribs I can find in my area.
Here's my entry....
Seasoned with wosterchire sauce and webers Chicago steak.
Used the mini-wsm with pecan wood for flavor.
Here a cool pic of my of the mini wsm in action. My grilling area is small
30 minutes in to the cook I decided to remove the heat diffuser and add more black pepper.
This is the pic when they were done.
The bark was great.
Thanks for your time.
Tony and Maribel
Enrico Brandizzi
TVWBB Honor Circle
It's growing more and more..... Great!
Impressive results everyone, really
I'm here as a bit of a policeman, it seems, but...
Enrico:
Charm of this contest is to use the ten selected photos for the presentation of your work from A to Z.
Reference to 71 pics on another site does not seem to be completely fair play to me. I don't know, maybe it's only my personal feel, then i apologize
In any case, your cook is spectacular, no doubt about it. I am glad that it is here, in this amazing place, another enthusiastic european Weber man
I'm here as a bit of a policeman, it seems, but...
Enrico:
Charm of this contest is to use the ten selected photos for the presentation of your work from A to Z.
Reference to 71 pics on another site does not seem to be completely fair play to me. I don't know, maybe it's only my personal feel, then i apologize
In any case, your cook is spectacular, no doubt about it. I am glad that it is here, in this amazing place, another enthusiastic european Weber man
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Brian Johnson
TVWBB Pro
Enrico! These... Look... Amazing!
Great camera work too! Really captured the texture of the bark as well as what appears to be some juicy ribs. Definitely making me mouth water!
PS what exactly is "Butcher's Rub"?
Great camera work too! Really captured the texture of the bark as well as what appears to be some juicy ribs. Definitely making me mouth water!
PS what exactly is "Butcher's Rub"?
Enrico Brandizzi
TVWBB Honor Circle
Impressive results everyone, really
I'm here as a bit of a policeman, it seems, but...
Enrico:
Charm of this contest is to use the ten selected photos for the presentation of your work from A to Z.
Reference to 71 pics on another site does not seem to be completely fair play to me. I don't know, maybe it's only my personal feel, then i apologize
In any case, your cook is spectacular, no doubt about it. I am glad that it is here, in this amazing place, another enthusiastic european Weber man
I doubt anyone cares what I think but I concur, if the limit is 10 then no collages or links to picture rich alternate sites.
thats not to say the pictures are not fantastic, they are but it does seem a little unfair.
Dwain Pannell
TVWBB Hall of Fame
Here a cool pic of my of the mini wsm in action. My grilling area is small
That is a cool photo of a great cooking area! Casa de Carne Asada.
Nice entries, everyone!
Yes, remember, a max of 10 photos per the throwdown rules. Videos are not photos and thus are not allowed.
Throwdown ends tomorrow, get your entries in now!
Yes, remember, a max of 10 photos per the throwdown rules. Videos are not photos and thus are not allowed.
Throwdown ends tomorrow, get your entries in now!
Dwain Pannell
TVWBB Hall of Fame
Texas Style BBQ Beef Short Ribs
When trying to decide the method to cook my entry for throw down #19, SWMBO and I decided to go old school. These are the big, rich, juicy succulent Texas Style BBQ Beef Short Ribs smoke roasted at 225*F with classic American Oak and an old-fashioned sauce.
I began by removing the fat and the very tough silver skin from the top of the meat. I salted the meat with Himalayan salt 24 hours in advance.
The morning of the cook, I applied Penzy's BBQ 3000 and some Weber Chicago Steak Seasoning, coating them generously. I let the rub sit on the meat in the refrigerator for three hours.
I setup the 22.5" cooker for 225°F, waited for a clean burning fire, put the meat on bone side down, and added the Oak.
I usually serve my beef ribs au naturel but this time I made a very tasty side sauce that I dipped each rib in like they do back home in Texas.
These were served with a home brew, baked beans (cooked below the ribs), cole slaw, deviled eggs, and a roll of paper towels.
When trying to decide the method to cook my entry for throw down #19, SWMBO and I decided to go old school. These are the big, rich, juicy succulent Texas Style BBQ Beef Short Ribs smoke roasted at 225*F with classic American Oak and an old-fashioned sauce.
I began by removing the fat and the very tough silver skin from the top of the meat. I salted the meat with Himalayan salt 24 hours in advance.
The morning of the cook, I applied Penzy's BBQ 3000 and some Weber Chicago Steak Seasoning, coating them generously. I let the rub sit on the meat in the refrigerator for three hours.
I setup the 22.5" cooker for 225°F, waited for a clean burning fire, put the meat on bone side down, and added the Oak.
I usually serve my beef ribs au naturel but this time I made a very tasty side sauce that I dipped each rib in like they do back home in Texas.
These were served with a home brew, baked beans (cooked below the ribs), cole slaw, deviled eggs, and a roll of paper towels.
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Brian Dahl
TVWBB Gold Member
Great looking ribs, everyone! It's gonna be tough...
I'll post the poll later today.
