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Glad you all liked it.  I am inspired by it, so off to Restaurant Depot to get a pack of them now.

I will do the Texas Style fully cooked ones.  Going to use my standard Montreal and Turbinado blend. 

Pics to come!
 
scooper said:
Glad you all liked it.  I am inspired by it, so off to Restaurant Depot to get a pack of them now.

I will do the Texas Style fully cooked ones.  Going to use my standard Montreal and Turbinado blend. 

Pics to come!
Click to expand...


 So you like your steaks well done?? 

 I actually grill some of these large uncut long boned short ribs. Come out fantastic. I may still have a little fat left to work around, but it is worth it.

fa7f59ac_PrimeBone017.jpg
 
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Flash, that pic makes me drool every time I see it!  I love my steak rare.  Especially a ribeye roast.  Mooing at 120 degrees.

I happen to like the texture of the short rib meat when it has been braised for hours.  This will be my first smoke of the short ribs since I quit foiling.  I am really curious to see how they do.  I did it with beef back ribs for 5.5 hours, no foil last week, and we both loved them.

Went to Restaurant Depot and the meat case with the short ribs had an empty section right where they should be.  I scanned all the shelves for a case and could not find one.  Had a guy check and he found one case on the shelf stacked in a pallet of rib eyes.  Yay!  A moment of panic set in briefly, but was soon squashed.

They are in the smoker now.  Will post a thread tomorrow.
 
scooper said:
Flash, that pic makes me drool every time I see it!  I love my steak rare.  Especially a ribeye roast.  Mooing at 120 degrees.

I happen to like the texture of the short rib meat when it has been braised for hours.  This will be my first smoke of the short ribs since I quit foiling.  I am really curious to see how they do.  I did it with beef back ribs for 5.5 hours, no foil last week, and we both loved them.

Went to Restaurant Depot and the meat case with the short ribs had an empty section right where they should be.  I scanned all the shelves for a case and could not find one.  Had a guy check and he found one case on the shelf stacked in a pallet of rib eyes.  Yay!  A moment of panic set in briefly, but was soon squashed.

They are in the smoker now.  Will post a thread tomorrow.
Click to expand...
 Now, I skip the foil with short or beef backed ribs at times too. Especially if I use the aluminum pan with some mojo in the bottom. No more than 4 1/2 hours, I find them done (@ 250º.

7af337ed_BR0014.jpg


Move them around in the pan as they smoke, spooning the mojo over them. Delicious !!!

1f6c8c62_Draining0010.jpg
 
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Now I know I am new to smoking and most of it has been pork or poultry. the other day I smoked beef short ribs for the first time ever. the butcher cuts them horizontally across three ribs about 1.5 inched deep. I just made them the "Chicago way" and didn't even know there was a chicago way until read that article. I pulled them as soon as they went over 155 deg. and they were in that perfect   state for red meat. no blood but pink. like the photo above. I put some light rub and spritz with mt JD mop/foil sauce while they smoked under apple/cherry/hickory blend

I have committed to pork ribs as my first thing to master but beef short ribs are just easier and come out great.
 
dewetha said:
Now I know I am new to smoking and most of it has been pork or poultry. the other day I smoked beef short ribs for the first time ever. the butcher cuts them horizontally across three ribs about 1.5 inched deep. I just made them the "Chicago way" and didn't even know there was a chicago way until read that article. I pulled them as soon as they went over 155 deg. and they were in that perfect   state for red meat. no blood but pink. like the photo above. I put some light rub and spritz with mt JD mop/foil sauce while they smoked under apple/cherry/hickory blend

I have committed to pork ribs as my first thing to master but beef short ribs are just easier and come out great.
Click to expand...
I may try the Chicago style next.  I did some whole ribs last night Texas style.  6 hours in the smoker.  No spritzing, no foil.  I will post a thread tonight, but here's a couple teaser pics:

a73f62d8_wholeshortribs11-11015.jpg


01c2f991_wholeshortribs11-11011.jpg
 
LOL, no doubt!

And I'm a dog pooper scooper.  I can smell the difference between crap and shinola! 
icon_lol.gif
 
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