- May 27, 2019
- 133
- 99
Gonna do beef short ribs for the first time today on my vertical propane master built. These are from our half cow we get, do I need to trim that thick top fat layer off before seasoning them, their pretty tall/thick. Plan is for 4-5hrs cook running between 275-300 with no plan to wrap. Trim or not and seem like a reasonable cook plan???
edit 1: trimmed the fat off the top tried to leave a little and oddly one had membrane on the bottom and one didn’t so hopefully it doesn’t just fall apart. then seasoned one with 2:1 pepper/salt Texas style and the other seasoned with 3 little pigs Texas beef. Cut up some post oak splits I had into chunks and am using these for smoke. Off we go.
edit 2: at about 3hrs in one was probing pretty tender temp was 190 the other temp was 175 and bark was set on both and i threw in some wings so I wrapped both in butcher paper moved em to the top shelf then put the wings on the low and middle racks. Gonna temp probe again here in 30 min but have the oven set to 170 so if they do probe nicely I’ll just rest em while the wings finish.
min the end the Texas run with s/p was so good. Albeit there’s that giant fat seam that would’ve never rendered anyway I cut around it but it was tender, juicy, rich beefy and the bark still was crispy and crunchy with that pepper bite. The taste just lingered after the meat was so rich. Truly a burnt end on a stick.
edit 1: trimmed the fat off the top tried to leave a little and oddly one had membrane on the bottom and one didn’t so hopefully it doesn’t just fall apart. then seasoned one with 2:1 pepper/salt Texas style and the other seasoned with 3 little pigs Texas beef. Cut up some post oak splits I had into chunks and am using these for smoke. Off we go.
edit 2: at about 3hrs in one was probing pretty tender temp was 190 the other temp was 175 and bark was set on both and i threw in some wings so I wrapped both in butcher paper moved em to the top shelf then put the wings on the low and middle racks. Gonna temp probe again here in 30 min but have the oven set to 170 so if they do probe nicely I’ll just rest em while the wings finish.
min the end the Texas run with s/p was so good. Albeit there’s that giant fat seam that would’ve never rendered anyway I cut around it but it was tender, juicy, rich beefy and the bark still was crispy and crunchy with that pepper bite. The taste just lingered after the meat was so rich. Truly a burnt end on a stick.
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