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Awesome Beef Shortribs

post #1 of 12
Thread Starter 

Had a hankering for something beefy, so I thought I'd try my hand at some Dino bones. I went to my favorite store, Osseo Meats, and had them order me a 4 bone rack of the whole rib, as I wanted the classic presentation.

 

I removed the membrane & silver skin, along with a big vein of fat that ran diagonally across a couple of the bones.

 

I saved the fat to use for a drip baste, I'm sold on that, thanks Bear!!

I wanted to get a deep, rich beef flavor, and I had some Brisket sauce left from the last smoke, so I did a 50/50 mix of that and some beef broth to use as a marinade. Let it soak for about 3 hours, drained, and then some of Jeff's rub (without the DBS, as I don't care for the sweetness on beef), and let that work it's magic for another 4 hours in the fridge.

 

 

 

 

 

I fired up my modified MES, with Hickory in the AMNPS, set it to 225, and smoked for 3  hours. The cell phone rang, and like an idiot, I answered it. Into work for a couple hours, so I turned it down to 180, crossed my fingers, and turned on the radar detector.

Got back about 3 hours later, and they were still at 165, relief!

Cranked it up to 275, and in an hour and a half they were at 190, and looking b.e.u.tiful- 

Pulled them, let them rest, and chowed.   They were everythinh I hoped they'd be, albight maybe a little too much spiciness.

 

Mama seemed to like them, so that's what counts!!

 

 

 

AND....The money shot-

 

 

 

Now I have to wait by the door, as I've got a new Yoder 640 coming this week, time to stock up on pellets!!!!!

 

You guys should have warned me about this addiction-

 

Mbogo

post #2 of 12
Great looking Dino bones!
post #3 of 12
Luv me shortribs !!! Looks awesome !!!!
post #4 of 12

Looks GREAT!

David

post #5 of 12

Looks good.  I love to see that wavy muscle fiber look in beef.  I have a whole untrimmed rack of pork spare ribs and (2) 5 bone sections of beef ribs on the smoker now.  Getting ready to foil in about half an hour.
 

post #6 of 12

What made you decide on 190º ? Just wondering. I finally found some Dino bones down here yesterday. $3.49 a lb, but they looked good and it has been way too long since I last had them. Mine won't get near that temp though. Maybe 150º tops. Might even grill them instead. At any rate, I am sure they were good.

post #7 of 12

Those dino bones look delicious!  And congrats on the new YS640...those sure are nice rigs.  Be sure to show it off with some qview when it arrives.

 

Red

post #8 of 12
Thread Starter 

@ flash-  This was my first attempt at these monsters, I looked at a lot of the forums, and most seemed to suggest bringing them almost to a fall-apart, pulling temp. They still had plenty of moisture, and some fat that had not fully rendered, but I'm a rare beef kinda guy. I will probably yank them sooner next time. Might not be as tender, but it's a learning curve!
 

post #9 of 12
Thread Starter 

Red- should be here in the next couple days, I'm making room (and a overhang/shelter) for it right now.   Strange how we take care of our toys, huh?

post #10 of 12

Those look great!

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

What made you decide on 190º ? Just wondering. I finally found some Dino bones down here yesterday. $3.49 a lb, but they looked good and it has been way too long since I last had them. Mine won't get near that temp though. Maybe 150º tops. Might even grill them instead. At any rate, I am sure they were good.


I treat beef ribs like a brisket and take them to 190-200 to make sure they are tender - they always have come out good for me that way.

post #12 of 12
Quote:
Originally Posted by michief View Post


I treat beef ribs like a brisket and take them to 190-200 to make sure they are tender - they always have come out good for me that way.

 

 

Hey, its prime rib. It was real tender.

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