or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Whole Beef Short Ribs - Heavy Bear/Q View
New Posts  All Forums:Forum Nav:

Whole Beef Short Ribs - Heavy Bear/Q View - Page 2

post #21 of 39

Great job scoop - I can almost taste one on the screen -

post #22 of 39
Thread Starter 

Thank you thank you thank you everyone! 
 

Quote:
Originally Posted by nordo0 View Post

 did you keep them on the smoke for the whole 6 hours?

  Len



Yes, left them in the smoke the whole time.  No foil, no spritz. 

post #23 of 39

ok...how do you get a membership to Restaurant Depot without owning a buisness?

post #24 of 39

Those look fantastic.

 

I've clipped this into Evernote.  I really want to do some beef ribs but she who must be obeyed has said we need to clear out the freezer first before I can go out and buy anything else th_crybaby2.gif

 

Major thumbs up on this one!

 

Curt.

post #25 of 39

Outstanding, but I like my steaks as well as my beef ribs, medium rare. So never more than 4 1/2 hours. You can do these bad boys on a hot grill also. Pull them at 140º tops. Eat em up.

 

SoupBones0000.jpg

 

SB0005.jpg

 

BeefRibs25hours0013.jpg

 

PrimeBone017.jpg

 

 

 

 

post #26 of 39
Thread Starter 
Quote:
Originally Posted by Bosoxfan View Post

ok...how do you get a membership to Restaurant Depot without owning a buisness?


You have to have a business license.  It does not matter what nature your business is.  Mine is a dog pooper scooper biz, and they gave me one. 

 

It's free to join, so if you have a friend or family member with a business, maybe they can join and give you a card.  They gave me 2 cards when I joined.

 



Quote:
Originally Posted by Big Andy A View Post

Those look fantastic.

 

I've clipped this into Evernote.  I really want to do some beef ribs but she who must be obeyed has said we need to clear out the freezer first before I can go out and buy anything else th_crybaby2.gif

 

Major thumbs up on this one!

 

Curt.


Thank you very much, Curt!  I know what you mean.  I get the, "Isn't the freezer still full of a bunch of other meats?"  LOL

 

 

 

Flash,

 

I have tried them medium rare.  While they have great flavor, I still prefer them cooked to the brisket stage.  I even tried it with the boneless ones at Costco, and did not care for the texture. 

 

But that pic of yours with the slice cut open... mouth watering every time I see it!

post #27 of 39

Scooper , try a batch with Salt/Cracked Blackpepper and Onion or Garlic , Beef likes S/CBPbiggrin.gif You will not need any sauce , (if you are a true Beef Lover).A sweet rub degrades the flavor(IMHO).Rather like Syrup on Hamburger(yuk).

 

Just a suggestion.....

post #28 of 39
Thread Starter 

I agree Stan.  I made this post last November.  I was doing a lot of experimenting with different rubs.  Now I know that a meat which takes 6 hours does not need sugar to form a good bark.  I have been using SPOG on beef back ribs now when I do them. On mine.  Unfortunately Mrs. Scooper still likes a rub with sugar on beef.  I will slowly break her of that.  biggrin.gif

post #29 of 39
Quote:
Originally Posted by scooper View Post

 

Flash,

 

I have tried them medium rare.  While they have great flavor, I still prefer them cooked to the brisket stage.  I even tried it with the boneless ones at Costco, and did not care for the texture. 

 

But that pic of yours with the slice cut open... mouth watering every time I see it!



Scooper, did you ever try just grilling them yet. Very tender, almost like a prime rib.

post #30 of 39
Thread Starter 

Yes I have.  They did not get charred enough on the outside for me.

 

One thing I may try is to flash them in the cast iron skillet.  That might do it for me.

post #31 of 39

MAN those look right on Looks-Great.gif

post #32 of 39

Scooper, here's a good homemade BBq sauce for the Wife:

 

64oz.-cheap ketchup

2cups -firmly packed Brown sugar

1/4cup-fresh lemon juice

1/4cup-liquid smoke

1cup - real Butter(melted)

2tbls.-Worchestershire Sauce

 

heat all except Ketchup to melt and combine ; mix in the Ketchup and set aside for use , keeps well and will not last long,

a sweet sauce for those pseudo. conniseurrers.

 

You may add Chilpolte to heat it up some or add a Tbls. of Balsamic Vinegar for a bold flavor

 

Enjoy....

post #33 of 39
Thread Starter 

Thanks, sunman!

 

Pat, Thanks for the sauce, but I already have her weaned off of sauces.  Next is to wean her off of sweet beef ribs.  I think what I will do on the next batch is make some with and some without and let her see the difference.

post #34 of 39

Nice looking ribs! Didn't see no bears?

post #35 of 39
Thread Starter 

Bears hibernate for the winter. biggrin.gif

post #36 of 39

I  think I know what super bowl day is bringing.  LOL

post #37 of 39
Quote:
Originally Posted by scooper View Post

Yes I have.  They did not get charred enough on the outside for me.

 

One thing I may try is to flash them in the cast iron skillet.  That might do it for me.



 Well, brush a little sauce on them and hit them with the flame, that'll give you some bark.

post #38 of 39

I need to stop looking at this site at lunch.  My little cold cut sammy not getting it done!

post #39 of 39

Those look awesome! I've seen them in the meat case but never picked any up.

Could those kind of beef short ribs be made into faux-burnt ends of sorts?

My girlfriend loves the burnt ends I've made from the cubed brisket point, but I've been looking for something a little more manageable to try to get the same flavor ...  Anyone ever given it a shot?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Whole Beef Short Ribs - Heavy Bear/Q View