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First shorties

post #1 of 10
Thread Starter 

I guess when you are as short as I am, you avoid cooking short ribs.  LOL!

 

Tomorrow will be my first shot at them and have a question.  When one buys them at the store already cut in single, 4" sticks, does one pull small pieces of membrane off all the pieces?  Can it be done at the end?

post #2 of 10

I always try to remove the membrane before smoking.  It is not the end of the world if you can't but I think they are better.  I try not to buy them already cut to the smaller size.  Good luck 

post #3 of 10

Coffee.gif , yeah , like the Bear said... get more Smoke, when I'm hunger , nothing P's me off more than that dried - up old piece of stuff to spit out...:icon_eek:

post #4 of 10
Thread Starter 

I'm not sure I did it right but trimmed the back side the best I could.  I've coated them in a garlic & pepper rub and back in the frig awaiting smoker time. 

 

The thickness of the pieces vary pretty dramatically.  Do I pull some sooner than others or just have some over done ribs in the batch? 

post #5 of 10
Thread Starter 

COLD, WINDY AND RAINING!

 

Let the games begin!

 

post #6 of 10

LOOKS AWESOME !!!!!
im gonna follow ya close on this as i have a bunch frozen that look the same size.
cant wait for the q-view to continue and the STORY as to how great they are

 

Goliath

post #7 of 10
Thread Starter 

Finally got through a small stall period and hit the promised land.  The result is like a beautiful brisket but dripping with flavorful rendered fat.

I separated the meat from the braising veggies and screened off the juices for my gravy.

 

 

 

 

 

 

Every cook has certain jewels to the cook that that save for themselves.  Mine is the carrots that have roasted in beef juices for hours.  Yum!

post #8 of 10
Thread Starter 

Headed for the dinner table.

 

post #9 of 10

Look great. Trouble is in our area the short ribs seem to be getting shorter. Hardly buy them. Try marinading them with Mojo Crillio. I even spoon it over them while in the pan smoking. Usually around 4 hours till done.

 

 

post #10 of 10
Quote:
Originally Posted by SuperDave View Post
 

Headed for the dinner table.

 

 

My, oh, my that looks good. I love short ribs. And long ribs. And beef ribs. And pork ribs. And......well you know. 

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