Smoked Beef Short Ribs than Braised

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BrianGSDTexoma

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Aug 1, 2018
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North Texas, Texoma
Ribs where seasoned with Meat Church Rub and left overnight. Smoked at 220 for 3 hours. Added to dutch oven. Saute some tomato paste in. Added 2 top cut whole garlic and bottle of wine. Reduced than added beef stock. Into 325 oven for 2 hours. Saute some pork butt ham and added cut mushrooms. Whipped up some mash taters. Used my new de-fatter. Boy I love that despence from the bottom. Added the whole garlic cloves and blended. Boy those garlic really thickened up the sauce. Going to have to remember that trick for thickening sauces. Friend gave me bag of smoked dried jalapeno's. Added almost half that bag. This was a pretty tasty meal.

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Had planned on doing this the day before which is why the ribs seasoning overnight. Decided to go down to the Red river instead. That old man has been down there pretty much every day of his life. We call him the Mayor.

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Holy smoke Brian, this might be your best one yet, bookmarked for sure! For lack of a dutch oven, I wonder if I could do the braising part in a crock pot on high? Also what is a defatter?

BTW I love your "pup" my grand father always had German Sheppard's.
 
Holy smoke Brian, this might be your best one yet, bookmarked for sure! For lack of a dutch oven, I wonder if I could do the braising part in a crock pot on high? Also what is a defatter?

BTW I love your "pup" my grand father always had German Sheppard's.
Guess it really called a Grease Separator
 

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Brian doing this as I speak, what internal temp did you smoke the rib too before putting in the Dutch oven?
 
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