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MES Short Ribs

post #1 of 13
Thread Starter 

Planning short ribs for a late lunch tomorrow. Vac sealed with 2tbsp red wine vinegar and a basic rib rub (coarse sugar, Penzy's chili pepper, onion powder, paprika, salt, pepper. They'll go into hickory smoke at 8:00am in my MES 30". I'll provide Qview progress reports.
post #2 of 13

Sounds good!

post #3 of 13
Thread Starter 
drool.gif
@ 165* Internal...
post #4 of 13

WOW that is a clean smoker, well probably new I would have to assume.  Congrats look awesome.  Doing some beef ribs tomorrow myself.

post #5 of 13
Thread Starter 
Quote:
Originally Posted by little smokey View Post

WOW that is a clean smoker, well probably new I would have to assume.  Congrats look awesome.  Doing some beef ribs tomorrow myself.

Second use! I'm getting addicted though. I have two buts going in tomorrow for pork sliders on Tuesday!
post #6 of 13
Thread Starter 

Foiled for an hour now finishing sauced at 250* for 1/2 hour or so. Just want to Carmelize the sauce a bit.
post #7 of 13

I started with a Brinkmann gourmet as the wife said "wait to buy something more expensive, you may suck at smoking food" then she said "you need to upgrade for something with more space".  Obviously do not suck.

post #8 of 13
Thread Starter 


post #9 of 13

Looks tasty!

post #10 of 13

Excellent looking meat. Looking forward to you Butts!

post #11 of 13
Thread Starter 
Thanks Foam! They were very tasty if I do say so myself. The wife and I ate them with some of her Au Graten potatoes and green beans. I'll post the butts after their done.th_nopicsye3.gif
post #12 of 13

So I would beg to ask.. How loong did you smoke them?  How long in the foil? and how long in the sauce... and all at what temp?

 

Pleassssseeeeee

post #13 of 13
Thread Starter 
Quote:
Originally Posted by miaoreo View Post

So I would beg to ask.. How loong did you smoke them?  How long in the foil? and how long in the sauce... and all at what temp?

Pleassssseeeeee

Sorry, been offline for a while. Smoked them at 225* for about 2-1/2 hours to bring them to 165* internal temp. Time is not as important as the IT. At that point I wrapped them in foil to braise them and keep them from drying out. Same cooking temp for the whole process, 225*. They cooked in the foil, in the smoker, for another hour or so to an IT of 180* then I basted them in sauce and put them in the oven on high broil just long enough to Carmelize the sauce. Hope that helps!
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