First Beef Short Ribs

louisvillesmoke

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• Sep 3, 2017

• #1

Picked this beauty up at the local butcher. Came in at 5.3 pounds. Don't ask what I paid for it. Probably trimmed about a half pound of fat off it. Simple S+P rub.

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• louisvillesmoke
• Sep 3, 2017

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• louisvillesmoke
• Sep 3, 2017

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• louisvillesmoke
• Sep 3, 2017

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• louisvillesmoke
• Sep 3, 2017

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• louisvillesmoke
• Sep 3, 2017

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• louisvillesmoke
• Sep 3, 2017

 

Last edited: Sep 3, 2017

noboundaries

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• Sep 3, 2017

• #2

Okay, I'm in.  Mouth is already watering. 

That is one beautiful cut of meat BTW. 

 

GaryHibbert

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• Sep 3, 2017

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I'm in. I never see a cut that nice around here.

Gary

 

louisvillesmoke

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Almost 2.5 hours in and I just stuck the probe in. I'm already at 158. Does that sound right for 250-275 smoker temp? I think I was expecting it to be lower.

 

louisvillesmoke

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Actually the temp feels right on I guess.

 

myownidaho

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• Sep 3, 2017

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Beautiful cut! I think you're right on with the temp. You'll hit a stall here at some point.

 

SmokinAl

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• Sep 3, 2017

• #7

Those look fantastic!

Can't wait to see the finish!

Al

 

louisvillesmoke

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Just over 4 hours in. IT is 177.Hoping to pull in about 3-4 more hours. Had to get quick pic for everyone.

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• louisvillesmoke
• Sep 3, 2017

Can't see it here, but in the back, the bones are starting to pull back real nice.

 

louisvillesmoke

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Might have to keep this thing hotter.was hoping to pull in about 90 minutes but IT is only 186. Took two hours to add 9 degrees. Went through a stall at 184. Going to up it to 275-300. On Aaron Franklins YouTube on short ribs he does them at 285 so I figure it can't hurt.

 

louisvillesmoke

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And just like that it's up to 190 IT. Didn't even increase the smoker temp. Just gotta have patience I guess.

 

Last edited: Sep 3, 2017

louisvillesmoke

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About to pull this thing. Temp is around 201 and probes like butter. What is the appropriate resting time? How long is too long?

 

louisvillesmoke

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myownidaho

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• #13

I would probably let those sit for 10-15 minutes. That's about as long as I could handle not tearing into them...

 

louisvillesmoke

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Well I found a spot in the very middle that did not quite probe like butter and was just under 200 so it's it the oven finishing up.

 

louisvillesmoke

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Finished product was amazing!

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• Sep 3, 2017

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• 

Reactions: foamheart, chilerelleno, b-one and 1 other person

cmayna

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• Sep 3, 2017

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OMG!!  That looks fantastic.  Love the ring.   What type of smoker is that?

 

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Rings Я Us

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• Sep 3, 2017

• #17

cmayna said:

OMG!!  That looks fantastic.  Love the ring.   What type of smoker is that?

Click to expand...

He uses a Char broil vertical charcoal smoker.

 

Last edited: Sep 3, 2017

louisvillesmoke

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Yep thats right. I don't think I've had too many better pieces of meat than that. I am officially addicted to smoking meat. I've done pork butt and Baby backs and now beef ribs. What would everyone recommend next? Can't fit a brisket or that would be a no brainer.

 

myownidaho

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LouisvilleSmoke said:

Yep thats right. I don't think I've had too many better pieces of meat than that. I am officially addicted to smoking meat. I've done pork butt and Baby backs and now beef ribs. What would everyone recommend next? Can't fit a brisket or that would be a no brainer.

Click to expand...

Meatloaf.

 

Rings Я Us

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• #20

LouisvilleSmoke said:

Yep thats right. I don't think I've had too many better pieces of meat than that. I am officially addicted to smoking meat. I've done pork butt and Baby backs and now beef ribs. What would everyone recommend next? Can't fit a brisket or that would be a no brainer.

Click to expand...

Have you done any modifications to your charcoal pan? How long does a load of coals last?