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First Time Beef Short Ribs with Q view

post #1 of 6
Thread Starter 
I decided to try my hand at beef short ribs for the game today. Fired up the OK Joes this morning using some Kingsfod charcoal with some oak and hickory splits. I coated the ribs with so e mustard then rubbed the ribs first with a layer od salt pepper and some New Mexico Hatch red chile powder and let the sit while the pit came up to temp. Before I put them on I put a second layer of rub using Jeff's rub. Put em on and let em do their thing with the pit running at about 235 - 250. I pulled off when they hit an IT ranging between 160 and 170. I usually don't check the IT or ribs but since these are very thick and. Can be tough I decided treat them somewhat like a brisket. Nice I pulled them I foiled them all together with a little liquid to do a "stealth" braise as someone on here calls it. I left them on the pit foiled for about 1.5 hours till IT reached about 190. I just pulled them out and they look and smell terrific. I think I'm going to put them back on for a few minutes to glaze them with a sweet heat grill glaze. I will probably just glaze half of them.

I also smoked a couple roast last night, a tri-tip roast and a sirloin tip roast. On the tri-tip I just used SPOG and a good layer of some Hach red chile powder. The sirloin tip I used Jeff's rub using the my Hach red chile powder for the chile powder in his recipe. I let the cool in the fridge over night and sliced them up real thin. We're going to serve smoked beef sliders and beef short ribs.

Here are some pics.




post #2 of 6
Looks tasty!
post #3 of 6
Thread Starter 
Thanks Sailor.

Does anyone have any advise on how to re-heat the sliced beef? I cooled it off to make slicing easier but now I'm not to sure if I'm going to dry it out when I warm it up.
post #4 of 6
Thread Starter 
Here they are glazed. Final view. Glazed beef short ribs.
post #5 of 6
Thread Starter 
These ribs were awesome. This my first time smoking these. I think beef short ribs may be my new favorite cut of beef. yahoo.gif
post #6 of 6
Little late to answer, but reheating sliced beef in Au Jus or beef broth is a good way to go. Or simply cover with foil and warm in the oven.
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