First the preparation.
A beautiful rub for a beautiful piece of meat......
The basting sauce.
After three hours on the smoker.
I decided to use a Mirepoix (carrots, onions, celery) in the braising pan with the rest of the basting sauce
After braising for two hours.
Finally!!!! After 6 hours of anticipation....
Let the carving begin!
What the deuce? That's the biggest smoke ring ive ever seen.....
So --- Looks like after 7 smokes, my WSM thermometer is officially broken. I kept the smoker between 215-225 degrees for 6 hours and the ribs came out med-rare.. Are you kidding me?? I felt so defeated...
I really wanted to finish these babies on the smoker, but with the way the thermometer was acting, I didn't want to risk it.
The recovery plan: Braise the suckers for 2 1/2 hours on 325 with the left over stock and mirepoix from the previous braise... I also put a little red wine and the rest of the BBQ sauce I had made the night before.
I skimmed all the fat off the top and blended the remaining sauce in a blender.
The end result: American/mexican/french braised short ribs with leek whipped mashed potatoes and coleslaw
It was absolutely delicious... I could've served the sauce over shoe leather, and it would've been good. But I was still completely bummed out.
What have I learned from all this? But a freaking thermometer. I already have my eye on the 70 dollar maverick from Amazon... I Learned my lesson.
I'm certain I will give the short ribs another try down the road. It's just a lot of money to spend on such a fatty cut -- especially when you can buy a rack of spareribs or baby backs for around 13 bucks.
Any thoughts or constructive criticism is always appreciated.
-Nick
A beautiful rub for a beautiful piece of meat......
The basting sauce.
After three hours on the smoker.
I decided to use a Mirepoix (carrots, onions, celery) in the braising pan with the rest of the basting sauce
After braising for two hours.
Finally!!!! After 6 hours of anticipation....
Let the carving begin!
What the deuce? That's the biggest smoke ring ive ever seen.....
So --- Looks like after 7 smokes, my WSM thermometer is officially broken. I kept the smoker between 215-225 degrees for 6 hours and the ribs came out med-rare.. Are you kidding me?? I felt so defeated...
I really wanted to finish these babies on the smoker, but with the way the thermometer was acting, I didn't want to risk it.
The recovery plan: Braise the suckers for 2 1/2 hours on 325 with the left over stock and mirepoix from the previous braise... I also put a little red wine and the rest of the BBQ sauce I had made the night before.
I skimmed all the fat off the top and blended the remaining sauce in a blender.
The end result: American/mexican/french braised short ribs with leek whipped mashed potatoes and coleslaw
It was absolutely delicious... I could've served the sauce over shoe leather, and it would've been good. But I was still completely bummed out.
What have I learned from all this? But a freaking thermometer. I already have my eye on the 70 dollar maverick from Amazon... I Learned my lesson.
I'm certain I will give the short ribs another try down the road. It's just a lot of money to spend on such a fatty cut -- especially when you can buy a rack of spareribs or baby backs for around 13 bucks.
Any thoughts or constructive criticism is always appreciated.
-Nick
