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Short ribs

SKade

Smoke Blower
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79
Joined Jul 21, 2019
I’ve got a few sets of short ribs going on the Masterbuilt 560 for dinner tonight. Just some spg. Might spritz them down with something later on. It depends on how they look. There’s a rack of baby backs on the bottom because why not?
0C64A89B-F347-43BF-A2BF-1D1E4052FBA4.jpeg
 

SKade

Smoke Blower
84
79
Joined Jul 21, 2019
Nice.
I personally like to remove most of the fat cap on these. It doesn't render very well and it prevents seasoning from getting into the meat.
I probably should have done that. It’s my first time trying them on the smoker. I’ve braised them a lot but I want see how they turn out on the grill. I’m hoping that the fat will do like on brisket but there might be to much of it.
 

bregent

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Looking good. Make sure they probe really tender before pulling them. Can't tell if these are chuck or plate. Chuck ribs usually take about 8 hours at 225F for me.
 

HalfSmoked

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Yes sir they are going to be great.

Warren
 

pushok2018

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Looks great so far... Nice color. Waiting for final pics...
 

JLeonard

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Got me mouth watering looking at those pics. Waiting on the finish pics.
Jim
 

DRKsmoking

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Looks great , i have not done beef ribs yet. On my never ending list.
David
 

SKade

Smoke Blower
84
79
Joined Jul 21, 2019
Sorry about leaving everyone hanging. I had received my second COVID shot that day and I got knocked down a little bit. They turned out great. There was one set I should have given just a little longer. I probed two of the sets and they were good. I assumed the smaller ones were good too. That’s what I get for assuming. The amount of fat on them was just where I like it. Removing it might have let the spices penetrate more but I wouldn’t trade the flavor and texture of it for anything. I love that crispy bit and the melted fatty goodness. I then to like a little more fat on my meat than some though. I also did up some grilled squash to go with it. A good cook and a good meal.
 

SKade

Smoke Blower
84
79
Joined Jul 21, 2019
Looking good. Make sure they probe really tender before pulling them. Can't tell if these are chuck or plate. Chuck ribs usually take about 8 hours at 225F for me.
I don’t know how to tell the difference between the two types. To be honest they could be both. I have ribs from two different cows. One I got from a local farmers market. The other I went in on a half side of beef from a local farm. We got a lot of good meat but next time I’m going to make sure to talk to the person processing it so I can get the cuts I want.
 

SKade

Smoke Blower
84
79
Joined Jul 21, 2019
Looks great , i have not done beef ribs yet. On my never ending list.
David
When they are done right there isn’t much that compares to them. So much meat on them and so tender and juicy. Definitely give them a go.
 

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