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Beef short ribs - First time smoking with wood - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

Love beef ribs ! These look spectacular. Some baked beans or Mac n cheese and you got a real down home BBQ meal. Maybe throw on a hunk of cornbread......Great job.

Thank you sir! I gotta learn how to make me some good baked beans.. got a recipe I could use? Definitely cornbread too! For this dinner we had some potato salad and coleslaw. 

post #22 of 29
Got ya covered. From Right here on SMF.... best baked beans ever. By Dutch.
Quote:
Originally Posted by Dutch View Post

WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bushs Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard

Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno  pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

DISCLAIMER

With the Jalapeno±o pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeno±o pepper and the dry mustard.



Addendum: In a recent message from eman (he makes these beans ALL THE TIME) he told be that in his last run of these beans the Bush beans had way more liquid than normal. If this is the case, you may want to drain some of the liquid from the beans (unless you really like them wet). YMMV
post #23 of 29
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

Very nice looking ribs.Where did you import that beef from? Every cow I have seen in Mexico didnt have any meat on their rib cage hahahahahahahaha

 

 

Dan 

Thanks Dan! Well, that's a good question.. I don't know what part of the US, Costco imports its meat into Mexico from.. I would think Texas? In the past, I've bought brisket from some of the best meat retailers here in Monterrey, and honestly, the quality is not very good. 

post #24 of 29
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Those are perfect..........Excellent job!

 

Congrats!

¡Gracias amigo Kevin! I sure am surprised by all the good comments I'm receiving for these ribs.

post #25 of 29
Thread Starter 
Quote:
Originally Posted by Flash View Post
 

Don't be afraid to back off on you time some. To me, 3-2-1 is too long for beef. I don't care for well done steak so tend to do a 2- 1.5- 1 for beef ribs but time may vary a bit depending on how meaty they are. Also, you should be able to find Mojo Crillio down there. A great marinade for beef.

 

 

 

Thanks for your feedback Flash! Greatly appreciated. I'm going to have to try the 2- 1.5- 1 procedure for my next beef ribs.. Yours look AMAZING!! (Literally salivating, haha). I've never heard of Mojo Crillio, but will look into this.. Now I got the perfect excuse to make some again really soon. 

post #26 of 29
Thread Starter 
Quote:
Originally Posted by BKBuilds View Post

Just pure personal preference but I'm with Flash I like my steak on the more rare side. So to me, I find Flash's last picture to be more my style. But different strokes for different folks and Bravo to you both!

Hey! I'm with you and Flash, I actually don't care for well done steak either.. His beef ribs look perfect! Next time I smoke me some of these, I'll definitely aim to cook them like his. Thumbs Up 

post #27 of 29
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

Got ya covered. From Right here on SMF.... best baked beans ever. By Dutch.

 

Thanks a bunch! I'm going to give these a try very soon.. I think I'll use the entire jalapeños and see what happens, we like things hot and spicy on this side of the river haha! 

post #28 of 29
Quote:
Originally Posted by Asadero View Post

Thanks a bunch! I'm going to give these a try very soon.. I think I'll use the entire jalapeños and see what happens, we like things hot and spicy on this side of the river haha! 

Well , you will get your wish there. I have to cut way down on the peppers to serve my crowd. I'm the only heat seeker in my extended family!
post #29 of 29
Quote:
Originally Posted by Asadero View Post
 

 

Thanks for your feedback Flash! Greatly appreciated. I'm going to have to try the 2- 1.5- 1 procedure for my next beef ribs.. Yours look AMAZING!! (Literally salivating, haha). I've never heard of Mojo Crillio, but will look into this.. Now I got the perfect excuse to make some again really soon. 

 

 

 You will probably find the Goya Brand mainly. It is OK, but not the consistency I like. Look around for the Badia Brand. Publix and Winn Dixie also have some good brands.

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