1st attempt at Beef Chuck shortys

[dcecil]

Cannot believe I have never had these. It was like candy on a bone. 250 average temp until probe tender (4.5hrs)which was right around the 200 IT mark. Used SPOG + a little chili powder and smoked paprika. Light Q sauce for the last hr. Hopefully I can continue to find them in my area. I’m a big fan now

 

[oldsmokerdude]

Those look pretty tasty to me!!! Is that all you made?

 

[Scott "Stu" Stewart]

Looks like a good cook on this screen. Nice work.

 

[dcecil]

Those look pretty tasty to me!!! Is that all you made?

Thanks smoker dude, Yeah that was all I made. Not a big selection to choose from at the store. I was lucky to find those after going to several different stores.

 

[dcecil]

Looks like a good cook on this screen. Nice work.

Thanks Stu, I appreciate the kind words.

 

[motocrash]

Love me a Ribsicle and you did them the exact same as I do/would*.The same seasonings and I use doctored Open Pit original sauce.
*If I could find them other than on a fluke.

 

[chilerelleno]

Mmmm, Mmmm from the 3" short cut to 18" Dino's, BBQd or braised fifty different ways, ya just gotta love them beef Chuck Short ribs.

 

[dcecil]

Love me a Ribsicle and you did them the exact same as I do/would*.The same seasonings and I use doctored Open Pit original sauce.
*If I could find them other than on a fluke.

I use that combo of seasoning for a lot of different beef cuts, love it

 

[dcecil]

Mmmm, Mmmm from the 3" short cut to 18" Dino's, BBQd or braised fifty different ways, ya just gotta love them beef Chuck Short ribs.

Chili, if you remember we talked about doing these a couple weekends ago. Thanks for your help.

 

[chilerelleno]

Chili, if you remember we talked about doing these a couple weekends ago. Thanks for your help.

I remember, and it's my pleasure to talk Food/Cooking

 

[gmc2003]

Those look really good Doug. They're hard to find around here.
Are you sure you have enough therms in that smoker. It looks like one therm for every two ribs.:)

Point for sure.

Chris

 

[chilerelleno]

Before I got digital dual probes I too ran multiple cheapo oven therms.
No two ever measured the same, close but not the same.
I'd average the temps to see what I was cooking at.

 

[dcecil]

Those look really good Doug. They're hard to find around here.
Are you sure you have enough therms in that smoker. It looks like one therm for every two ribs.:)

Point for sure.

Chris

That’s funny Chris, that many therms may be a little over kill lol. The picture looked cool though right lmao. Thanks for the like brotha

 

[dcecil]

Before I got digital dual probes I too ran multiple cheapo oven therms.
No two ever measured the same, close but not the same.
I'd average the temps to see what I was cooking at.

Chili I have been contemplating adding a more zone friendly electronic therm but I can’t decide which one. I currently use the thermo works smoke and love it but they only have up to two ports. One for IT and one for chamber temp. What would you recommend.

 

[chilerelleno]

Chili I have been contemplating adding a more zone friendly electronic therm but I can’t decide which one. I currently use the thermo works smoke and love it but they only have up to two ports. One for IT and one for chamber temp. What would you recommend.

Don't know Cecil, all the cooking temp therms I have are dual probe therms, one of which is the Smoke too.