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First time short ribs

post #1 of 18
Thread Starter 

Got some beef ribs when we butchered my beef this winter, so it was time to cook them.

 

Got the mini fired up with its wind block.

 

 

 

 

 

 

Here's the bad rib.

 

 

 

 

Here's the good rib.

 

 

 

All finished.  Also tried a new style baked tater.

 

 

Cooked at 275 with Humphrey's lump and hickory smoke wood.

 

Took about 4 hours.

 

Sorry for the bad pics, I am working on getting better.

 

Man I love my mini.

 

Thanks for looking.

post #2 of 18

It all looks good! How did you like the tater? Any oil on it?

post #3 of 18
Thread Starter 
Loved the tater. Evoo and butter then some Tony C's.

My wife even liked them.
post #4 of 18

Nice looking rib's and everything is better with a little Tony's. Got to try the Taters that way.

post #5 of 18
Thread Starter 
Thanks. Just don't slice all the way through the tater.
post #6 of 18

Those look killer!

Love the tater too.

post #7 of 18

 

 

Not exactly what we call "short ribs" here in Florida. I have always seen them call "cross-cut" ribs. Either way, a rib is a rib. Nice job.

post #8 of 18
Thread Starter 

They look tasty Flash.

 

My butcher called them short ribs.  :confused:

 

Like I said, never tried them before.

post #9 of 18

That looks great Cfarmer! I love doing potatoes like that. If you want something a little different, slice an onion about 1/4" and put the slices in between the potato slices. Drizzle with melted butter or olive oil and sprinkle with rub, then cook as usual. I like to wrap in foil for about a half hour in a 350˚ oven to give 'em a head start, then unwrap and put on the smoker for another half hour or so.

post #10 of 18
Thread Starter 

Thanks.  First time doing taters that way.  I stole the idea.

 

I will try onions next time.

post #11 of 18

I stole the idea for the onions too. :) Can't remember where I first saw it, but it thanks to whoever came up with it.

post #12 of 18
Quote:
Originally Posted by c farmer View Post
 

They look tasty Flash.

 

My butcher called them short ribs.  :confused:

 

Like I said, never tried them before.


Well even with the style I have, the butchers seem to be cutting them shorter and shorter.  PDT_Armataz_01_05.gif

post #13 of 18

That style of short ribs you have is the only way i like mine cut.  They are called cross cut or even flanken style in some spots.  I used to cut them thin in that style for korean ribs called Galbi or Kalbi.  Your's look great!!!  Very tasty!!! Reinhard

post #14 of 18
Thread Starter 
Thanks man. I really liked them.
post #15 of 18

Ribs look great! I want to try taters this way...was there a write up on this?

post #16 of 18
Thread Starter 

I found it on another site, but  take a tater and lay it between 2 wooden spoons on the counter.  The spoons will keep you from cutting all the way through the potato.

 

I drizzled with melted butter, evoo some rub and seasoning.

 

Wrapped in foil, took about 3 hours.

post #17 of 18

awesome thanks! that spoon idea is great.

 

i might try it with a cheddar and jalepeno drizzle, melted in the smoker of course:)

post #18 of 18
Thread Starter 

Like I said I stole the idea.

 

You don't have to foil them either.

 

Add any toppings you want.

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