Going to try these

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Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
909
Southeast Michigan
Im thinking some peppers and onion and maybe a tomato sauce with mushrooms served on egg noodles..
Need to cook them a bit here now..
BONELESS SHORT RIB CHUNKS

I put on some SPOG and an extra bit of McCormick Montreal seasoning.
Some nice marbeling.. thin fat cap on back side.
Smoke N Grill is at 250. Going on with Cherry chunks atop of RO Ridge
:popcorn
 
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Put them on the grate. Using a covered dry water pan under with jumbo heavy landscape brick in it.
Bit of steam caused by moisture in the bottom of the ECB with ash residue. Hate that! Forgot to clean it all out..
 
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I think I will saute the peppers and onion along with the garlic and mushrooms (baby Bella) , and add the can of crushed tomato I'm not going to add a bunch of seasoning.. I do think I'm going to add dark brown sugar and some apple cider vinegar.. kind of get some sweet and tang going.. not to much.. then I'm going to add the meat in for 2 hours and have it all in the ECB to finish.
I have some stew meat and a brisket point I can cook and add meat to it if I want.. this meat is not much what I'm doing now.. I can freeze some sauce too I guess..
I always do noodles to order. Cook them by the portion I'm going to eat then..
 
Little progress on my boneless short rib and veggies in tomato sauce on noodles dinner.. Lol
Broke out the monster pan.. 14 inch for this job..
Its going good so far.. meat is 2 hours now on the Smoke n Grill. At 245 chamber temp.
:sausage:

Think I'm going to use some tomato paste with the crushed tomatoes.. then hit it with vinegar and dark brown sugar.. maybe some chili flakes.. Oh, and pad or 3 of butter [emoji]129299[/emoji]
 
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I'm thinking of going another direction in mid cook.. and using beef broth . Reducing it in the veggies and then adding crushed tomatoes.. [emoji]129300[/emoji]
 
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Ring a ding ding.. noodles and spice, it's all nice.. good cheap fixings.. sauce and food groups there for a nice Spice treat. Mushy room rooms.. great texture..
 
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Looks good!

I bet if you braised the meat in that sauce at 325-350F for an hour and a half after it would have been nice and tender.

In any case everything else seemed spot on!
 
Looks great, I could eat a mess of that, Braising should tender it up.

Gary
 
Plated..
IMG_20170923_004450.jpg
 
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