I stumbled upon this site that gives methods for both Texas and Chicago style whole short ribs.
I have been doing everything without foil lately, and wanted to try this particular cut without foil. Mostly because I know in classic cooking, these things LOVE to be braised. After reading the info on that site, I went for it.
I went with a modified version of MDM's rub. Mrs. Scooper is always asking for Old Bay on things. Plus I get the, "Does everything always have to be smoked?" all the time. So I knew I could sell her on these if Old Bay was on them.
End result: Freakin' awesome! Moist, tender, with a good pull and bite. Incredible flavor and smoke. I will do them like this from now on. I may use less sugar in the future, but the wife loves it the way it was.
This is not a spicy rub, so add what ever you want if you want heat.
MDM’s FINGER LICKIN’ RIB RUB
1/3 Cup granulated sugar
1/3 Cup brown sugar
3 tspn. Old Bay Seasoning (sh-h-h, secret ingredient of MDM)
6 Tbspns. Kosher Salt or Coarse Mediterranean Sea Salt
¼ tspn. of paprika
1 tspn. dry mustard powder
2 Tbspns. ground black pepper
1 Tbspn. garlic salt
1 Tbspn. dried onion
1Tbspn. dried basil
2/3 cup Turbinado sugar
4 TBLSP Kosher Salt
1 TBLSP Old Bay Seasoning
½ tsp Paprika
1 tsp Dry Mustard powder
2 TBLSP Coarse ground black pepper
1 TBLSP Granulated garlic
1 TBLSP Granulated onion
½ tsp Ground Rosemary
½ tsp Ground Bay Leaves
225 average temp
Pulled out at 180 after 6 hours
No spritz, no foil
First a trip Restaurant Depot for the ribs.
I took off the silver skin on the top, and as much outer fat as i could get.
I have plans for this!
You saw this coming, right?
In they go for a 6 hour ride. I separated those 2 that are touching right after I snapped the pic.
Bear Drooling Time! Various shots, with and without flash.
With Yukon Gold smashed 'taters, gold beets, and zucchini.
One last Bear tease: