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BEEF SHORT RIBS

Discussion in 'Electric Smokers' started by PAS, Sep 16, 2018.

  1. PAS

    PAS Fire Starter

    I was so impressed to see a recent post about the beef short ribs so I went to the butcher shop and this is what they gave me. Sure wasnt what I had in mind! Various thickness of the pieces. Really wanted a slab instead. $17 for 2# worth of pieces.
    I have an MES-30 and the Amazen.
    I have no idea how to prepare these pieces. Probably be a Monday smoke with some Montreal seasoning.

    Any suggestions?
    BEEF SHORT RIBS 9-16-18.jpg
     
  2. flatbroke

    flatbroke Smoking Fanatic ★ Lifetime Premier ★

    I did some just like that a few months back. Taste was good but meat was tough. I think I needed to take them to 200+ or wrap them with some Sauce to break it down.
     
  3. idahopz

    idahopz Smoking Fanatic

    I managed to get a deal on short ribs the other day for about $2.50/lb. I do not cook the ribs on a smoker because I have never been able to get them tender, so these days I always braise them, and develop a sauce that is a winner with the wife. She still brings up the short ribs I made for her on Valentine's Day a couple of years ago, so you might give braising a try if you are nor happy with smoking them.
     
  4. AllAces

    AllAces Meat Mopper SMF Premier Member

    Short ribs have good beefy flavor, but IMO need to be braised to be tender. I suppose that once braised you could smoke them, keeping the ribs in braising liquid of course. Short ribs, like many other cuts of beef were once cheap, but too many trendy chefs have pushed the price up.
     
  5. gmc2003

    gmc2003 Master of the Pit

    When we can get them I smoke them the same way I do brisket. On the smoker until it reaches about 165* then foiled in a pan with liquid of choice until just tender, and finally back on the smoker to finish.

    Chris
     
  6. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Those are fine for braising and can make a really great meal. Try the one in the signature below.

    Matt
     
    Last edited: Sep 17, 2018 at 9:22 AM
  7. PAS

    PAS Fire Starter

    Well, After the previous comments I decided to braise them instead of smoke. As it turned out it was the most expensive pile of bones I ever bought! We each had about 3 mouthfuls of fatty meat then it was all bones. "Never More" as Poe once said!
    Tri-tip's rule!
     
  8. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Let's discuss how your cook went and maybe uncover why it didn't go the way you hoped?
     
  9. PAS

    PAS Fire Starter

    I believe it was the quality of the ribs and not the process I followed. Seems like I got mostly the scrap cuts with little meat on them.
    This is how they were done, except for the chives and lemon zest.
    https://cooking.nytimes.com/recipes...ibs-with-red-wine?smid=fb-nytdining&smtyp=cur

    The link worked yesterday?
     
  10. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Hmm... it may have been the meet needed to render more which is what I discovered, ergo now using a crockpot for low and slow. Your photo of the ribs looks somewhat typical of those I see in our local grocer (and have used). They should have been able to produce a very good dish especially if the remaining liquid is strained and worked into a gravy. I wouldn't give up. It took me a second go to get the results I was expecting in the recipe below.
     

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