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Day 2 - Smoked Short Ribs

Discussion in 'Beef' started by squirrel, Nov 9, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    Well, I'm trying to see how many days in a row I can use my new MES to cook something awesome, or atleast close to awesome. My first day was -

    Day 1 - Prime Rib

    Day 2 - Beef Short Ribs

    So I put these nice ribs on the smoker at 225F for 4 hours. I didn't probe because I knew they would not be ready when I wanted to take them off. Even before I put them on the smoker I started my braising sauce. I used the ribs from yesterdays Prime Rib along with some beef stock I had in the freezer to get started. I added bay leaves, fresh thyme, peppercorns, a couple of dried peppers, a lemon cut in half. I let this simmer for 4 hours.



    Here are the ribs after they had been on for three hours. I added a pan of sliced potatoes to catch some of the drippings. I later lightly crushed them and added sour cream, bacon, butter, lots of cheese, S&P.

    Right before I was ready to pull the ribs I seared some pearl onions, carrots and celery to go in the sauce. Then I added two cans of tomato paste to the hot pan and smeared it all around and scraped it up, did that a few times to get a crust on the bottom of the pan then deglazed with red wine.




    I added the ribs to the above mixture and put back on the smoker for 4 more hours. I mixed up the potatoes, made some homemade cornbread and some collard greens. What a great meal. The ribs were soooo tender and the sauce was so rich and yummy. I have a chuck roast on the smoker now and I just foiled it at 160F, I added some of this sauce in with it. Yummmm.


    Thanks for looking! I'm working on a chuck roast for today's smoke!
    Last edited: Nov 9, 2010
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Cheryl that looks Damn good. Way to break in the MES
  3. pokey

    pokey Meat Mopper

    I love lookin' at your cookin'! Thanks always for the inspiration.
    Last edited: Nov 9, 2010
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great looking food there kid!

    I'm getting tired of missing great posts like this.

  5. shooter1

    shooter1 Smoking Fanatic

    Yum, great looking dish. Can't wait to see day 3's smoke.
  6. coacher72

    coacher72 Smoking Fanatic

    Wow! What a feast. I need to be your new neighbor. Thanks for sharing.
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'll tell you that good food just doesn't get old. Cheryl you did it again another wonderful meal you have produced. Are your plates just a piece of floor tile????
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    WOW! That looks sooooooo good! Another great Squirrel post. [​IMG]
  9. squirrel

    squirrel Master of the Pit OTBS Member

    Thanks everybody! Well, dang it I didn't get past day 2 because of being sick. I'll have to start over. I have a brisket (my nemesis) going in there tomorrow a.m. I have a new rub recipe that I tried on it. I've not had very good luck with the brisky in the past so maybe I'm due.
  10. twanger1994

    twanger1994 Fire Starter

    What temp did you braise them at???
  11. squirrel

    squirrel Master of the Pit OTBS Member

    The original temp of 225F.