First Short Ribs

[jmusser]

Well took my first shot at short ribs today. 4.38# choice plate ribs from the Costco. Simple seasoning a few days ago. Cold here today and the Bradley took a bit to come up to temp.
1) Smoker up to 250* and ribs ready to roll

2) On smoker with apple, would pick stronger flavor next time to probe tender, 198* seemed right for me. Cool to see such dramatic pull back in cook.

3) Sliced up and ready to serve

4) Happy daddy!

Killed smoker, left a 1/2 hr and 15 mins on counter. Cut off bone and absolutely fantastic! Stayed together yet most tender and moist beef ever for me. Not fall apart but just ...perfect. No wrap, no spritz, no sauce. Just beefy deliciousness. Some Cauliflower and baked spuds brought it all together.

Can see fat seems but never texture wise. Should these have gone longer? Trimmed different? Didn't wanna dry out and was perfect texture/taste.

Fantastic meal for the 4 of us. No wants, no leftovers. Will definitely be doing these again. Very happy for first go at dino ribs thanks to all the advice here at SMF!

 

[TNJAKE]

Heck yeah bud those look good!

 

[SmokinEdge]

Nicely done.

 

[Brokenhandle]

Looks perfect! Great job on those!

Ryan

 

[Blues1]

No leftovers, best ever?...Don't know that I'd change anything. Looks great!

 

[912smoker]

No leftovers, best ever?...Don't know that I'd change anything. Looks great!

Yep looks and sounds great. Wouldn't change anything if the fam is happy lol

 

[texomakid]

I'd eat one of those but I see nothing is left...... They look good.

 

[daspyknows]

Doing a rack of ribs tomorrow for the Super Bowl. Yours look tasty.

 

[yankee2bbq]

Well took my first shot at short ribs today. 4.38# choice plate ribs from the Costco. Simple seasoning a few days ago. Cold here today and the Bradley took a bit to come up to temp.
1) Smoker up to 250* and ribs ready to roll
View attachment 483754View attachment 483755

2) On smoker with apple, would pick stronger flavor next time to probe tender, 198* seemed right for me. Cool to see such dramatic pull back in cook.
View attachment 483756
3) Sliced up and ready to serve
View attachment 483757View attachment 483758
4) Happy daddy!
View attachment 483760

Killed smoker, left a 1/2 hr and 15 mins on counter. Cut off bone and absolutely fantastic! Stayed together yet most tender and moist beef ever for me. Not fall apart but just ...perfect. No wrap, no spritz, no sauce. Just beefy deliciousness. Some Cauliflower and baked spuds brought it all together.

Can see fat seems but never texture wise. Should these have gone longer? Trimmed different? Didn't wanna dry out and was perfect texture/taste.

Fantastic meal for the 4 of us. No wants, no leftovers. Will definitely be doing these again. Very happy for first go at dino ribs thanks to all the advice here at SMF!

Good job on your first beef ribs. Some of my advice, I do not trim mine. I use salt and pepper only for rub. I take mine to IT of 200-205. I use oak or hickory for smoke. Keep my smoker at 225-250. I like to put a mop on mine 1-2 hrs before they are done. Here I use candied jalapeños syrup. A good substitute would be Tiger Sauce.

 

[jmusser]

Thanks guys! I was pretty nervous with first time at these. Really flip flopped on wrapping but wanted to give it a shot straight up.

Justin those look mouth watering. Wanted to keep it simple on day one. Thanks for the ideas. Now for more experimentation! Oh the sacrifices