I posted earlier how much I love short ribs and how I smoked them for the first time (http://www.smokingmeatforums.com/t/167753/i-love-short-ribs-with-qview).
It was my birthday and I decided I wanted short ribs again. A side note, is there something wrong with us smokers. It is our birthdays and we end up cooking? I think it is a sign of deviance that we like smoking our own dinners.
My buddy doesn't like anything reminiscent of braised beef so I decided to try making the short ribs without foiling them.
I have stopped putting salt in my rubs. I am trying to limit my salt so I sprinkle it on so I can control how much I put on and then put a non salted rub on.
So I rubbed canola oil on the ribs sprinkled on salt and applied a rub.
The rub this time was:
2 tsp pepper
1 tsp sugar
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne
I rubbed this into about 2 pounds of short ribs and put them in the fridge overnight.
The next day, I fired up the Bradley with whiskey oak discs at 230 F at 10 am. I left them in until 1 pm. Neither my buddy or the missus like strong smoke so I pulled them and put them a 230 F oven. We were eating early because my buddy was taking me to a hockey game for my birthday (Go Kootenay Ice!). At 5:30, the ribs were at 203 F and I served them.
We had teriyaki wings (http://www.smokingmeatforums.com/t/171850/birthday-teriyaki-wings-on-the-mini-qview) for appetizers.
The missus made a delicious Chinese Noodle and Shrimp plate and a green salad.
There was also a rum cake for dessert.
The Verdict
I had a great birthday. Everything was delicious. Good times, friends and wife. Also, the Kootenay Ice won the hockey game.
As for the short ribs, the rub was great and they tasted wonderful. The rub was perfect. The major notes were pepper and onion but some nice complexity from the other seasonings. That being said, I preferred the way I made them last time, foiled with some soy sauce and pineapple juice. The slight sweet and the foiling gave them a better texture and a taste I like better. However, these were terrific, I just like the foiled better. I think I will use this rub on the ribs and foil them next time.
Disco
It was my birthday and I decided I wanted short ribs again. A side note, is there something wrong with us smokers. It is our birthdays and we end up cooking? I think it is a sign of deviance that we like smoking our own dinners.
My buddy doesn't like anything reminiscent of braised beef so I decided to try making the short ribs without foiling them.
I have stopped putting salt in my rubs. I am trying to limit my salt so I sprinkle it on so I can control how much I put on and then put a non salted rub on.
So I rubbed canola oil on the ribs sprinkled on salt and applied a rub.
The rub this time was:
2 tsp pepper
1 tsp sugar
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne
I rubbed this into about 2 pounds of short ribs and put them in the fridge overnight.
The next day, I fired up the Bradley with whiskey oak discs at 230 F at 10 am. I left them in until 1 pm. Neither my buddy or the missus like strong smoke so I pulled them and put them a 230 F oven. We were eating early because my buddy was taking me to a hockey game for my birthday (Go Kootenay Ice!). At 5:30, the ribs were at 203 F and I served them.
We had teriyaki wings (http://www.smokingmeatforums.com/t/171850/birthday-teriyaki-wings-on-the-mini-qview) for appetizers.
The missus made a delicious Chinese Noodle and Shrimp plate and a green salad.
There was also a rum cake for dessert.
The Verdict
I had a great birthday. Everything was delicious. Good times, friends and wife. Also, the Kootenay Ice won the hockey game.
As for the short ribs, the rub was great and they tasted wonderful. The rub was perfect. The major notes were pepper and onion but some nice complexity from the other seasonings. That being said, I preferred the way I made them last time, foiled with some soy sauce and pineapple juice. The slight sweet and the foiling gave them a better texture and a taste I like better. However, these were terrific, I just like the foiled better. I think I will use this rub on the ribs and foil them next time.
Disco
