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sfprankster's (mis)adventures at the Bedrock Drive Inn Making Brontosaurus Ribs (aka Beef Chuck Short Ribs)

post #1 of 38
Thread Starter 

Having a business in the food industry does have its benefits. While running errands in the SF Bay Area last week, I used my business and reseller licenses to gain access to Restaurant Depot in San Jose. While roaming around the refrigerated meat section in shorts and a t shirt, like a fool, I found a deal on prime Angus Chuck Short Ribs. A cryovaced pair of 3 bone slabs, weighing just under 12 lbs, for less than $50. Of course I took a pack home, since the local meat departments and butchers charge an average of $8-9/lb.

 

 

Hickory Smoked Beef Chuck Short Ribs

 

 

All begins with the simplest rub...

 

...salt, fresh cracked black pepper, onion and garlic ...

 

  

 

 

 

...rub applied semi-liberally onto all sides...

 

  

 

 

 

...loaded my WSM with a mix of lump and hickory...

 

...holding steady @ 250...

 

...one on each cooking grate...

 

 

 

 

...and away we go... th_wsmsmile0ly.gif 


Edited by sfprankster - 10/12/15 at 6:21pm
post #2 of 38
icon14.gif
post #3 of 38
Thread Starter 

5 hours in @ a steady 250...

 

...producing a good mahogany exterior color and pull back from the bones...

 

  

 

 

 

...to foil or not to foil, that is the $25,000 question... :confused:

 

...since I have 2 racks... :icon_mrgreen:

 

...no better time to experiment... :rolleyes:

 

...one rack heading into foil with a 'lil splash 'o Guinness for lubrication... 41.gif

 

...second rack going naked(rub only) for the duration... 

 

...back into my WSM...

 

  

 

 

 

...rest of the Guinness for sfprankster's lubrication... cheers.gif  

post #4 of 38
Wow! Looking forward to the cut view!
post #5 of 38
Thread Starter 

Another hour and 45 minutes @ a steady 250...

 

...first insertion of a thermometer probe into the foiled and lubed rack...

 

...182 internal temperature showing on the Maverick...

 

...couple of spots between the bones, not quite "room temperature butter soft" with the probe test...

 

 

 

 

...back on the top grate of my WSM, without foil for another 45 minutes or so...

 

...just enough time to firm the bark a little...

 

 

 

 

...the second rack peeking through the top grate...

 

...great mahogany color...

 

...clean pull back from the bones...

 

...nice firm bark... :drool

 

 

 

 

 

...both have reached an internal temperature of 190-192...

 

...time to pull the racks and let them rest...

 

 

 

Caution: The following images contain NC-17 Rated Qview. Not recommended for the famished or hungry. :cool: 

 

 

 

Hickory Smoked & Foiled Brontosaurus Ribs ( aka Beef Chuck Short Ribs)

 

...a little less smoke absorbed into the exposed bones where they were foiled and lubed in Guinness...

 

  

 

 

  

post #6 of 38
Thread Starter 

Caution: This post may contain images of NC-17 rated Qview. Not recommended for the famished or hungry. :cool: 

 

 

 

Hickory Smoked Naked (rub only) Brontosaurus Ribs ( aka Beef Chuck Short Ribs)

 

My second rack of beef chuck short ribs...

 

...smoked @ 250 over a combination of lump and hickory...

 

...a few minutes over 7 hours in my WSM...

 

...passed the probe test with minimal resistance to the probe...

 

...internal temperature of 192...

 

  

 

  

post #7 of 38
Thread Starter 

The first cut of the naked chuck short ribs... :drool

 

...fall off the bone tender...

 

...juicy...

 

...and oh soooooo good... 241.png

 

  

 

 

 

...last night's dinner...

 

...simply served with toasted rice and steamed bok choy...

 

 

 

 

 

 

I can't believe I ate the whole thing... th_anim_burp.gif

 

  

post #8 of 38
Thread Starter 

Brunch today(Sunday)...

 

 

Fresh, organic garden salad with cubed chuck short ribs...

 

  

 

 

 

...drizzled with a homemade honey mustard dressing...

 

post #9 of 38

Looks Really Good! Did you find you preferred one rack over the other?...JJ

post #10 of 38
Thread Starter 

Thanx!!!

 

 

I prefer the rub only ribs myself. My gf has other ideas as to which is better. So I will leave it at that. 

 

Shutting Up 

 

The beef/Guinness jus from the foiled rack is to die for... :drool

 

Tomorrow night's dinner plan includes a batch of caramelized onion smashed potatoes, and a gravy made from the jus, caramelized onions and mushrooms.

 

 

We're trying to convince my gf's family to have them for Thanksgiving dinner. Her brother wants all smoked brisket points. I'm just having a difficult time sourcing the points only. I can find flats everywhere, but no points. :confused: 


Edited by sfprankster - 10/12/15 at 12:16pm
post #11 of 38

Those look very good.

post #12 of 38
Thread Starter 

Thanx!!!

 

These are soooooo good!! It's on the repeat list, near the top... 241.png 

 

Later this week, when I'm in San Jose, I'm picking up another package while they are still on sale... 

 

 

 

We've(gf and myself) eaten half way through the first rack in three meals. We have another short rib dinner planned for tonight, with my caramelized onion smashed potatoes, a beef jus/mushroom gravy and some green, foreign material(veggies) on the plate for contrast and color. :drool 

 

 

These are easy and definitely worth the time and effort!!!

post #13 of 38

Looks good,,, and very tasty 

 

A full smoker is a happy smoker 


DS
 

post #14 of 38

SFP, Fine looking smoke !!!!!:points:

post #15 of 38
Those look great, super meaty!
post #16 of 38
Great looking BSR's! Nice smoke!
post #17 of 38
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks good,,, and very tasty 

 

A full smoker is a happy smoker 


DS
 

 

Thanx!!!

 

We'll be eating these ribs for several more meals to come. 

 

 

Quote:
Originally Posted by CrazyMoon View Post
 

SFP, Fine looking smoke !!!!!:points:

 

Thanx!!!

 

I usually have beef short ribs cut flanken style and make them into Kalbi(Korean Short Ribs) on my kettle. After seeing a few here on the SMF site, I just had to smoke some with a basic rub. Couldn't have turned out better!!! 

 

 

 

Quote:
Originally Posted by b-one View Post

Those look great, super meaty!

 

Thanx!!!

 

They are HUGE!!! That's why I placed the reference to the Flintstones in the title...  :icon_mrgreen:

 

It becomes a challenge to see if you can eat one of the smaller ones... :rolleyes:

 

So much easier to control portions chopped into pieces on the salad... :tongue: 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Great looking BSR's! Nice smoke!
 
 
Thanx!!!
 
I'm happy with the way they turned out!!!
 
On my menu for tonight's dinner... :drool
post #18 of 38
Thread Starter 

Another meal from the chuck short ribs I smoked last Saturday.

 

Sliced one in half and sliced again in more manageable to eat pieces...

 

Served with caramelized onion smashed potatoes...

 

...caramelized onion, mushroom and beef /Guinness jus gravy...

 

...fresh, locally grown, organic corn sliced off the cob with a little organic, unsalted butter...

 

 

 

 

Roughin' it in the Santa Cruz mountains... :yahoo:

post #19 of 38

First all those beef ribs look insanely delicious.  One of my favorites to smoke.  Great job! Also, haha your post had me cracking up because I too recently acquired a Restaurant Depot membership and I can't stop going there to check out the meat section.  It's not healthy.  I spend my entire lunch sometimes driving there, running through the meat section and then speeding back to work.  The meat managers all know me hahah and are probably laughing at me because I too am always incredibly underdressed for the refridgerated section.  My RD has this specials shelf with meat that was mis-labeled, compromised packaging, etc and that is like my playground.  Cheap means of experimenting.

 

Great purchase and great smoke!!  Points!!!

post #20 of 38
Wonderful! Wonderful! Wonderful!
points.gif
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