Beef Ribs (W/Q View)

[mad fisherman]

This past weekend I decided to smoke some Beef Short Ribs. I've had great luck with pork ribs & several beef roasts so I figured it was time. I was pressed for time so I used some Grillmates Cowboy Rub I had left over from a chuck roast I'd cooked a couple months ago. I also threw on a dozen drums with the same rub and a small beef brisket for one of my neighbors that noticed me out at the smoker. It was all cooked over cherry for smoke.

Here are the ribs straight from the butcher, they were much bigger than I expected.

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• mad fisherman
• Mar 28, 2013

Here they are rubbed down and coming up to room temp.

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• mad fisherman
• Mar 28, 2013

A quick shot of the drums which have quickly become one of my favorite thing on the smoker. My wife is always wanting to cook boneless breasts which to me are flavorless. The drums on the other hand are fantastic, ton of juice & great taste.

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• mad fisherman
• Mar 28, 2013

Right after this pic was taken I foiled the ribs and brisket, they were both around 165 degrees. Five minutes later I got a call and had to run out to a work emergency. That meant the end of the pictures and my fun. I won't answer that phone number again when cooking. Between my wife & son they finished it off and by the time I got back we were sitting down to an awesome meal. 

Before I released the brisket to my neighbor I sliced a piece and thought it was a little dry, I think the next one I do I'll foil around 150-155.

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• mad fisherman
• Mar 28, 2013

Can't wait until this weekend

Mike

 

[pops6927]

Great Qview!  Too bad you had to leave, but if it was an emergency then you gotta do what you gotta do!  I wouldn't leave your ribs out to warm up to room temperature, however; excess bacteria can form which will quickly multiply in the smoker as you're not hitting it with high heat; rather, you're cooking low and slow.  Take them straight from the fridge to the smoker; they will heat up much quicker that way, reducing the bacteria levels.  Don't need y'all to go to the ER!

 

[Bearcarver]

Everything looks Outstanding!!!

Thanks for sharing!!

I agree with Pops---Fridge right to smoker.

Bear

 

[turnandburn]

damn that looks pretty good bud!

 i love short ribs, especially when theyre rubbed down with that cowboy rub, and i also highly favor cherry wood with beef ribs..think its a match made in heaven..lol. thanks for sharing...and im with the rest of the guys when it comes to room tempin meat...i always go str8 from fridge to hotbox...lol.

 

[mad fisherman]

Thanks for the advice on bringing my food up to room temp, last thing I want to do is get someone sick. 

madfisherman