Smoked Beef Shortribs

Discussion in 'Beef' started by flash, Aug 26, 2011.

  1. flash

    flash Smoking Guru OTBS Member

    Finally found some Beef Short Ribs on sale. Not seeing it that much anymore. So snatched up three packs and marinated them in Mojo Crillio for the night. Next day placed them in aluminum pans with some of the Mojo to spoon over them as they cooked. Also added some MDM Rib Rub, along with some Durkee's Mesquite Rub.

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    Smoker set at 225º  Using a combo of Oak and Cherry wood.

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    These will go for only about 4 hours, bigger ones maybe 4 1/2. Rotate the ribs around and continue to spoon some of the Mojo over the ribs as they smoke.

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    All nice and done and VERY tender. Mrs Flash had to beat herself back from eating too many. Me too.
     
    Last edited: Aug 26, 2011
  2. roller

    roller Smoking Guru SMF Premier Member

    Those look real good even for breakfast !!!
     
  3. terry colwell

    terry colwell Smoking Fanatic

    [​IMG]Them look amazing.. Great coloring on them. Bet they where good..
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious Flash!
     
  5. venture

    venture Smoking Guru OTBS Member

    Looking good!

    Did you ever foil the pan?

    Good luck and good smoking.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    they look great flash...............[​IMG]

    joe
     
  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Looks fabulous! Makes me mouth water.

    Rich
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome !!!!

    Thanks Flash!!

    Bear
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    look delish....tough to excercise self restraint and not chow down big time
     
  10. yummy im hungry
     
  11. good looking stuff!
     
  12. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I've got to get to the butcher ASAP!!!!!!!!!
     
  13. I gotta get me some beef short ribs.  They are always my favorite when at a restaurant that serves smoked meat. But you know what??  I, (and I imagine most of you) can do just as good a job of grilling & smoking than any establishment can--and for 1/4 of the the cost.  That means more $$ for other essentials, like beverages!!  Thanks for the inspiration.
     
  14. That's the good stuff.  I really liked how the ribs pulled back on the bone and gave you a crust.   What's ya gonna do with all those bones? [​IMG]
     
  15. flash

    flash Smoking Guru OTBS Member

    No, I did not.
     
  16. venture

    venture Smoking Guru OTBS Member

    Flash, those are the best looking short ribs I think I have seen without some kind of foil involved.

    Great job for sure!

    Good luck and good smoking.
     
  17. flash

    flash Smoking Guru OTBS Member


    Thanks Merv. This is a simple process that seems to supply us with very tender and juicy short ribs, as the ribs seem to braise some in the mojo. As the fat breaks down, I do pour a little of that fat off, then the last half hour on the smoker they are removed from pan and placed right on the grate. Firms them up a bit.
     
    Last edited: Aug 27, 2011
  18. lowbass

    lowbass Fire Starter

    Very nice color on the ribs. Love the Mojo sauces.
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Flash, mornin'.....those ribs look awesome.........I haven't seen ribs like that in years....somebody screwed up and left meat on the bone.....I would have grabbed those up in a hearbeat like you did......

    How did you like the mojo crillio on the beef ??? The stuff you sent me we regularly use on chicken and pork...I really like the citrus flavor.....it adds a "wake up" dimension to the flavor profile...Thanks again for takin' care of me with the mojo...........Dave
     
  20. flash

    flash Smoking Guru OTBS Member


     Personally I like Mojo on beef more than anything. Pork second, then chicken. It does add that nice "tang" I am looking for in my BBQ. Glad to hear you are enjoying it.
     

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