Short ribs & moinks

[ozysmoke]

Hey everyone

Was looking at the butchers in my local area & noticed there was one advertising their a bbq & low n slow butcher about 25 mins drive, fair enough i might as well pop in & check them out.

well they had all the U.S cuts, packer briskets, short ribs, butts, tri-tip etc.. only thing was its expensive but i guess everywhere has gone up in price.
I picked up a 2 pack of cape grim beef shortribs which is an ultra premium producer of beef in australia.

the night before smoking them i coated them in lanes signature rub, wrapped them up & into the fridge.

Since im firing up the WSM i may as well use the grate space so made some moinks

lit the smoker about 8am and got the beef ribs on then waited till around 12 to put the moinks on

glazed the moinks with stubbs sweet smokey bbq sauce & gave em a couple more mins to set the sauce.

Was at this point i wrapped the ribs in foil & continued to cook at 275, i dont usually go by temp when cooking tough cuts that need breaking down i go by how it probes.

Probe slides in without any resistance & after an hours rest ready to slice. They were gelatinous melt in your mouth, absolutely my favourite bbq thing to eat is beef shortribs.

Thanks for looking

 

[forktender]

Hey everyone

Was looking at the butchers in my local area & noticed there was one advertising their a bbq & low n slow butcher about 25 mins drive, fair enough i might as well pop in & check them out.

well they had all the U.S cuts, packer briskets, short ribs, butts, tri-tip etc.. only thing was its expensive but i guess everywhere has gone up in price.
I picked up a 2 pack of cape grim beef shortribs which is an ultra premium producer of beef in australia.

the night before smoking them i coated them in lanes signature rub, wrapped them up & into the fridge.
View attachment 742685

Since im firing up the WSM i may as well use the grate space so made some moinks

View attachment 742686

lit the smoker about 8am and got the beef ribs on then waited till around 12 to put the moinks on View attachment 742688

View attachment 742690

glazed the moinks with stubbs sweet smokey bbq sauce & gave em a couple more mins to set the sauce.

View attachment 742691
View attachment 742692


Was at this point i wrapped the ribs in foil & continued to cook at 275, i dont usually go by temp when cooking tough cuts that need breaking down i go by how it probes.


View attachment 742693

Probe slides in without any resistance & after an hours rest ready to slice. They were gelatinous melt in your mouth, absolutely my favourite bbq thing to eat is beef shortribs.

View attachment 742694
View attachment 742696

Thanks for looking

I love Dino ribs as well, holy cow, your's look perfect, meat Jell-O, gotta love it.
Please tell us more about the moinks* never heard of them before.


I took out a 3 bone slab of Dino's two days ago to thaw in the refer.
The next day I woke up sick so I decided to try something new with them, something quick and easy.
I stripped all the meat off the bones.
And browned in the C.I. skillet with a little oil and tomato paste. Once it was nicely brown'd I tossed it into the Insta pot with a whole bulb of unpeeled garlic, a whole carrot a celery stalk, one bayleaf 5 or 6 whole black pepper corns and an unpeeled yellow onion halfed, with a palm full of rock salt. Set the machine on high pressure for 12 minutes and let it do a natural release. Holy crap, talk about KILL'ER grub. I ate it over steamed rice the first night, the whole meal was completely set it and forget it, with the Insta pot, and the rice cooker. The second night was last night, and I felt like beef stew, so I made up some brown grave with the saved beef drippings and some of my instant chocolate brown roux.chopped up some carrots, celery, an onion, some green peas, a red bell pepper,some tomato paste, and opened 2 cans of canned new potatoes, which are great fried or in soups and stews.
Tossed it all into my Cast iron cauldron as I call it, Dutch oven to most others, and let it come to a rolling boil then hit it with a cup of my wife's Pinot grigio. Then I backed the heat down to barely a bubble every 10 to 15 seconds, and let it stew uncovered for an hour or two to thicken up. Made up some Bisquick drop biscuits brushed with butter and milk, not buttermilk.

I split the biggest cathead sized biscuit in half and and laddled on the shredded Dino rib meat stew over the biscuit. Like I said I was sick, and didn't think it was worthy of photos. I was completely wrong, it ended being one of the best meals I have made in a long time, it was completely delicious.

Man I sure do love cooking winter food, it's where I shine as a cook.
Soups Chili's, Pasta's, and Stews are my thing.

Sorry for the highjack post, can't sleep once again, and Im bored outta my head . LOL!!!!
Dan.