sfprankster's (mis)adventures at the New Q 'Bana with a Reliable and Easy Smoke - Beef Chuck Short R

Discussion in 'Beef' started by sfprankster, Apr 9, 2016.

  1. Smoked one of our favorite "finger foods" in the sfprankster household, beef chuck short ribs. Although there's plenty of meat on these ribs for someone that prefers a more formal method of eating(knife and fork). We prefer the fun of grabbing and eating our food with our hands. [​IMG]  Besides, when you use a knife and fork to eat, how do know if the food you are eating is truly "finger lickin' good"?  [​IMG]  

    An empty WSM is a sad WSM... 

    Been too long since I had my WSM in regular use... [​IMG]

    The Raw Deal - 4 Racks of Beef Chuck Short Ribs

    Rinsed, patted dry and ready for a simple SPOG rub...



    Loaded up with 3 racks in a vertical rack on the lower grate...

    A single rack laying flat on the upper grate...

    And here we go...  [​IMG]

  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks like a GREAT start.  I'm going to watch this one! b
  3. b-one

    b-one Smoking Guru OTBS Member

    Those are meaty!!
  4. 4 hours into a hickory/pecan smoke treatment...

    Ready for a peek?

    Just kidding...

    Best not to peek... [​IMG]  
     These are fairly small, bone length only 6-8" each. Personally I like to get the ones that are 12-14". Makes it a challenge to eat a whole one. [​IMG]
    Last edited: Apr 12, 2016
  5. These are one of my easy peasy smokes. Load them up and wait for the Maverick alarm to ping. 
  6. b-one

    b-one Smoking Guru OTBS Member

    Shame on you teasing us!
    sfprankster likes this.
  7. A little lube for the chef and the chef's gf, from a friend's artisan winery in the Santa Cruz mountains... [​IMG]

  8. Lower grate racks finished...

    SPOG rub and no foil, smoked naked all the way... [​IMG]



    A "not so random" mix of Asian sauces for a quick glaze on the last rack...

    Maybe another 30-45 minutes, moved to the lower grate to finish...
    crazymoon likes this.
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice pull back,waiting on sliced shots!
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    Beef ribs are my nemesis.
  11. Coming SOON™!!
    Not a nemesis, my weakness... [​IMG]

    Sliced and ready to serve...

    With a couple mini-ears of steamed corn, baked red potatoes topped with sour cream and fresh from the garden chives mixed in... [​IMG]

    All ready for future dinners(road trip to SoCal next weekend), via the VacMaster 350...

    Livin' it up, in the Santa Cruz mountains, sfprankster style... [​IMG]  
    Last edited: Apr 9, 2016
    bdskelly, b-one and smokinal like this.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW I've never seen beef ribs that meaty.

    Those are beautiful!


  13. b-one

    b-one Smoking Guru OTBS Member

  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Beautiful ribs  Point! b
  15. They're beef chuck short ribs, from the the first 4 ribs above the chuck(front shoulder). Most beef ribs available are from the back area(prime rib, rib eye steak).

    Kalbi(Korean bbq, marinated and cut flanken style) is another favorite way to cook the chuck short ribs over high, direct heat.
    Thanx everyone for the points!!!

    They turned out awesome.
    Last edited: Apr 10, 2016
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SFP, Awesome looking smoke ![​IMG]
  17. Thanx!!!

    Been out of the smoking loop with too many hours at work and our recent move. [​IMG]

    Glad I remember a few tricks. [​IMG]
  18. jc1947

    jc1947 Smoking Fanatic

    It's too early to be drooling on my keyboard! LOL Great job.
  19. Thanx!!!

    Best way to start the week!!! [​IMG]
  20. Tonight, I prepped my Sunday morning breakfast/brunch, to make for our friends that are letting us stay Saturday night at their house. I'm planning on making short rib hash 'n eggs. Easy enough to do at home, can't be that hard at our friends home. Onions, garlic, red bell peppers all chopped and vac-sealed and ready to go. All I need to make the hash is to pick up potatoes and eggs on the way Saturday night.  [​IMG]

    Some of you may find this sacrilegious...

    Please divert your eyes if you are easily offended... [​IMG]



    ...into this... [​IMG]

    ...some chopped veggies...

    ...vac-sealed and ready for the road trip...

    ...to be served with sunnyside up eggs and toast... 

    ...makes a wonderful brunch...

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