Football Sunday Beef Short Ribs

[sawhorseray]

Yesterday after completing my chores I went to Sam's Club and picked up a bag of short ribs, decent price at $5.28lb.

I managed to fit one half in a bag and vac-seal it for the freezer, the other got a nice coating of SPOG and spent the night in the fridge.

I'm getting ready to fire up the SQ36, going with Hickory at 275º until I reach a IT of around 205º. When doing pork ribs I usually place a big aluminum pan under the rack and half fill it with water, also helps on clean-up. Question! Should I fill the pan with water or leave it dry?

I plan to go naked all the way, no wrap, rest for a hour when done. More to come! RAY

 

[chilerelleno]

Nice looking rack of Shorts, should be some great eating.
Watching for the finale.

I run a water pan under Shorts.

That looks like a lot of pepper.
You didn't trim the fat cap off?
I think I get a better bark by trimming it, and the benefit of an even coat of spices on all the meat.

 

[sawhorseray]

Yep Chili, I trimmed the fat cap, left a little on in a couple of spots, and read all your short rib posts. I'll put some water in the pan and hope I have half the success you always get. The fire's going! RAY

 

[Smokin' in AZ]

Hey Ray!

I just got back to the valley and the weather is getting nice to start smokin....nice choice.

I always add a pan of water to keep things moist.

John

 

[sawhorseray]

Welcome back John, it's gorgeous here! I filled the pan with some water and threw on the slab at 280º. The dial on the SQ36 read 250º, the Thermpro says 280º, always been a 25-30 degree difference. Just a great day for smokin', football, maybe a little dip in the pool later! Time for a beer yet? RAY

 

[Smokin' in AZ]

Yep, heated the pool up yesterday (you know it is cooling off if you have to heat the pool) and turned on the misters and sat in the pool with a cocktail and some music.

Next thing I need to do is get the TV put up so I can watch the game from the pool while smokin!

Keep us posted on that cook, looks good from here.

Will try to get by Sams and see if you left me any short ribs for next weekend.

John

 

[Hawging It]

Yesterday after completing my chores I went to Sam's Club and picked up a bag of short ribs, decent price at $5.28lb.
View attachment 407135
I managed to fit one half in a bag and vac-seal it for the freezer, the other got a nice coating of SPOG and spent the night in the fridge.
View attachment 407136
I'm getting ready to fire up the SQ36, going with Hickory at 275º until I reach a IT of around 205º. When doing pork ribs I usually place a big aluminum pan under the rack and half fill it with water, also helps on clean-up. Question! Should I fill the pan with water or leave it dry?
View attachment 407137
I plan to go naked all the way, no wrap, rest for a hour when done. More to come! RAY

Looks good Ray!

 

[sawhorseray]

Nice John, the place we bought didn't have a heater for the pool. We're getting one installed next month, it's already cooling down. What the heck, after getting synthetic lawn installed both front and back, then the driveway to the RV gate poured, it's just the next thing on the list to knock off. Uh, we're never moving, we love this house and Gilbert. I'm four hours in and feeling fairly confident! RAY

 

[Smokin' in AZ]

Nice John, the place we bought didn't have a heater for the pool. We're getting one installed next month, it's already cooling down. What the heck, after getting synthetic lawn installed both front and back, then the driveway to the RV gate poured, it's just the next thing on the list to knock off. Uh, we're never moving, we love this house and Gilbert. I'm four hours in and feeling fairly confident! RAYView attachment 407216 View attachment 407217

Lookin real good there Ray!

Yea we did not have a heater at the last house (lived there 16 years), but when we were looking at new places this one had a spool (pool and spa) with a heater and 1000 psi mister (only had a 300 psi one at the last place) so the backyard is pretty much a resort. So we definitely made an upgrade and love it.

Heater really extends the pool season, you won't be disappointed!

John

 

[sawhorseray]

I pulled the rack when one probe read 207º, the other 203º. I think it looks pretty darned good, but then again I'm fairly new at this and don't know much

It's wrapped in foil and sitting in a cooler all toweled up for the next hour or so. Now I can relax a little. RAY

 

[gmc2003]

You guys talking about pools and heaters. While I'm out tuning up my snowblower. Geeeze.

Those ribs look exceptional Ray. Nice work.

Point for sure
Chris

 

[sawhorseray]

Oh man, I can't describe how happy I am with the way this turned out! Kudos to Chilerellano, I tried to follow his direction as best as possible, even jacked the temp up on the SQ35 to around 350º the last hour.

Great smoke flavor and a nice bite, I couldn't have dreamed my first short rib effort would come out any better. I had enough time during the 7&1/2 hour smoke to whip up a little slaw, that and a yam I threw on the smoker for a couple of hours made for a fine dinner with a glass of cab. Never touched a drop of sauce, the ribs were really juicy.

I owe a debt of gratitude to men like Chile and Bearcarver, and many others, who make this forum such a great place to learn from and hang out at. I'm stuffed, I'll be needing a nap soon. RAY

 

[clifish]

what is a synthetic lawn? Astro turf? I already have closed my pool and it has a heater, once temps drop to the 50's the heat pump does not work anyway. I have had enough of my summer $1300/month electric bills.

 

[chilerelleno]

Oh Hell Yeah!
Them Shorts look fantastic, delicious brisket on a stick!
Great cook Ray, that's way to knock it outta'da park.
Like!

 

[Smokin' in AZ]

Wow Ray way to go those look fantastic!

Like!

John

 

[SmokinAl]

Very nice!
Al

 

[SmokinVOLfan]

Damn Ray those ribs look great! Nice cook!

 

[texomakid]

You had me with the Evan Williams.
The ribs look awesome! LIKE!

 

[sawhorseray]

Thank y'all so much! With the aid of this forum I'm really starting to get the hang of my stick burner. I've been making my own sausage and burgers, smoking bacon and hams for over 15 years, I had no idea the whole new world of culinary challenges and delights my offset would bring. I'm learning a little something new with every smoke, and love it. I'd hit the stall at 166º and had gotten thru that, then I seemed to be stuck at 194º for a long time. I inserted another temp probe then to make sure of the read I was getting from the Thermpro, there was just a little resistance I could feel. When it was ready to pull a toothpick went in and out like it was soft butter, just another trick I learned from reading the posts on this site. There's just a wealth of knowledge and a ton of great folks on this forum, thank y'all again! RAY

PS: I got my A-Maze-N smoke tubes! Time to be studying up on Bearcarvers recipe for lox.

 

[Bearcarver]

Thank y'all so much! With the aid of this forum I'm really starting to get the hang of my stick burner. I've been making my own sausage and burgers, smoking bacon and hams for over 15 years, I had no idea the whole new world of culinary challenges and delights my offset would bring. I'm learning a little something new with every smoke, and love it. I'd hit the stall at 166º and had gotten thru that, then I seemed to be stuck at 194º for a long time. I inserted another temp probe then to make sure of the read I was getting from the Thermpro, there was just a little resistance I could feel. When it was ready to pull a toothpick went in and out like it was soft butter, just another trick I learned from reading the posts on this site. There's just a wealth of knowledge and a ton of great folks on this forum, thank y'all again! RAY

PS: I got my A-Maze-N smoke tubes! Time to be studying up on Bearcarvers recipe for lox.

Great looking Ribs, Ray!!
Nice Job!
Like.
However I don't have any Lox.
One of my weaknesses--->I never eat Raw Fish.
I got a Great Salmon Step by Step, but it ends up cooked to at least 145°.

Bear