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Day 2 - Smoked Short Ribs

post #1 of 12
Thread Starter 

Well, I'm trying to see how many days in a row I can use my new MES to cook something awesome, or atleast close to awesome. My first day was -

 

Day 1 - Prime Rib

Day 2 - Beef Short Ribs

 

 

 

So I put these nice ribs on the smoker at 225F for 4 hours. I didn't probe because I knew they would not be ready when I wanted to take them off. Even before I put them on the smoker I started my braising sauce. I used the ribs from yesterdays Prime Rib along with some beef stock I had in the freezer to get started. I added bay leaves, fresh thyme, peppercorns, a couple of dried peppers, a lemon cut in half. I let this simmer for 4 hours.

 

 

IMG_8003.jpg

 

 

 

IMG_8015.jpg

 

Here are the ribs after they had been on for three hours. I added a pan of sliced potatoes to catch some of the drippings. I later lightly crushed them and added sour cream, bacon, butter, lots of cheese, S&P.

 

Right before I was ready to pull the ribs I seared some pearl onions, carrots and celery to go in the sauce. Then I added two cans of tomato paste to the hot pan and smeared it all around and scraped it up, did that a few times to get a crust on the bottom of the pan then deglazed with red wine.

 

IMG_8008.jpg

 

IMG_8011.jpg

 

IMG_8014.jpg

 

I added the ribs to the above mixture and put back on the smoker for 4 more hours. I mixed up the potatoes, made some homemade cornbread and some collard greens. What a great meal. The ribs were soooo tender and the sauce was so rich and yummy. I have a chuck roast on the smoker now and I just foiled it at 160F, I added some of this sauce in with it. Yummmm.

 

IMG_8032.jpg

 

Thanks for looking! I'm working on a chuck roast for today's smoke!

 

 

post #2 of 12

Cheryl that looks Damn good. Way to break in the MES

post #3 of 12

I love lookin' at your cookin'! Thanks always for the inspiration.

post #4 of 12

Great looking food there kid!

 

I'm getting tired of missing great posts like this.

 

 

Bear

post #5 of 12

Yum, great looking dish. Can't wait to see day 3's smoke.

post #6 of 12

Wow! What a feast. I need to be your new neighbor. Thanks for sharing.

post #7 of 12

I'll tell you that good food just doesn't get old. Cheryl you did it again another wonderful meal you have produced. Are your plates just a piece of floor tile????

post #8 of 12

WOW! That looks sooooooo good! Another great Squirrel post.

post #9 of 12

Go Squirell!

post #10 of 12
Thread Starter 

Thanks everybody! Well, dang it I didn't get past day 2 because of being sick. I'll have to start over. I have a brisket (my nemesis) going in there tomorrow a.m. I have a new rub recipe that I tried on it. I've not had very good luck with the brisky in the past so maybe I'm due.

post #11 of 12
Quote:
Originally Posted by Squirrel View Post

Well, I'm trying to see how many days in a row I can use my new MES to cook something awesome, or atleast close to awesome. My first day was -

 

Day 1 - Prime Rib

Day 2 - Beef Short Ribs

 

 

 

So I put these nice ribs on the smoker at 225F for 4 hours. I didn't probe because I knew they would not be ready when I wanted to take them off. Even before I put them on the smoker I started my braising sauce. I used the ribs from yesterdays Prime Rib along with some beef stock I had in the freezer to get started. I added bay leaves, fresh thyme, peppercorns, a couple of dried peppers, a lemon cut in half. I let this simmer for 4 hours.

 

Here are the ribs after they had been on for three hours. I added a pan of sliced potatoes to catch some of the drippings. I later lightly crushed them and added sour cream, bacon, butter, lots of cheese, S&P.

 

Right before I was ready to pull the ribs I seared some pearl onions, carrots and celery to go in the sauce. Then I added two cans of tomato paste to the hot pan and smeared it all around and scraped it up, did that a few times to get a crust on the bottom of the pan then deglazed with red wine.

 

"I added the ribs to the above mixture and put back on the smoker for 4 more hours."


What temp did you braise them at???

post #12 of 12
Thread Starter 



 

Quote:
Originally Posted by twanger1994 View Post



Quote:
Originally Posted by Squirrel View Post

Well, I'm trying to see how many days in a row I can use my new MES to cook something awesome, or atleast close to awesome. My first day was -

 

Day 1 - Prime Rib

Day 2 - Beef Short Ribs

 

 

 

So I put these nice ribs on the smoker at 225F for 4 hours. I didn't probe because I knew they would not be ready when I wanted to take them off. Even before I put them on the smoker I started my braising sauce. I used the ribs from yesterdays Prime Rib along with some beef stock I had in the freezer to get started. I added bay leaves, fresh thyme, peppercorns, a couple of dried peppers, a lemon cut in half. I let this simmer for 4 hours.

 

Here are the ribs after they had been on for three hours. I added a pan of sliced potatoes to catch some of the drippings. I later lightly crushed them and added sour cream, bacon, butter, lots of cheese, S&P.

 

Right before I was ready to pull the ribs I seared some pearl onions, carrots and celery to go in the sauce. Then I added two cans of tomato paste to the hot pan and smeared it all around and scraped it up, did that a few times to get a crust on the bottom of the pan then deglazed with red wine.

 

"I added the ribs to the above mixture and put back on the smoker for 4 more hours."


What temp did you braise them at???


The original temp of 225F.


 

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