Spares and Beef Shorts (w/qview)

[worm304]

Did some spares and beef short ribs for my parents yesterday as they are visiting from the north. The rack of spares was one of the best cuts I have found and I was very pleased. This was my first attempt at an uncut slab of beef shorts and they probably needed another half-full hour in foil.

Here they are rubbed. Used my standard beef and pork rub about 2 hours out and let them rest. I am finally happy with my pork rub after many many modifications (raw, dark brown, paprika, kosher, garlic and onion powder, chilli powder, ground mustard, celery salt, and black pep)

235 on my wsm with digiq for 3.5 hours with half oak and hickory spritzing with 3 parts apple juice and 1 part apple cider vinegar. Ready to foil.

So with my pork ribs I now refuse to put any brown sugar in the foil. To me it over powers the smoke flavor and is waaayyyy to sweet for my liking. I now just do squeeze butter, one thin line of tiger sauce and a few table spoons of my spritz. With the beef I just used some spritz in the foil.

 

[worm304]

I have a couple slice pics Ill post in the next hour or so.

 

[Rings Я Us]

Very nice. I need some beef ribs too.

 

[SmokinAl]

They look fantastic!
Nicely done!
Al

 

[motocrash]

Lookin' good worm;)

 

[trillo15]

Very Nice! They look delicous, and a beef and pork mix for dinner sounds nice. You were mentioning that the Beef ribs could do a bit longer.. were they too tough still? Im thinking that the 2 different types of meat need different cook times?

 

[Bearcarver]

Looks Great, Worm!!:)

Nice Job on Both!!---Like.

Bear

 

[worm304]

Very Nice! They look delicous, and a beef and pork mix for dinner sounds nice. You were mentioning that the Beef ribs could do a bit longer.. were they too tough still? Im thinking that the 2 different types of meat need different cook times?

Yeah. The beef needed longer. Since I have read that people do 3-2-1 on those beef ribs I figured they would be similar to spares. When I probed the beef I was getting 205 and they felt tender with a toothpick so I figured they were done. I don't think they were a very good cut. I got them at a meat market/grocery that wasn't exactly higher end and it turns out they were the same price as what I could have got at publix. Next time I'll just stick with publix.

 

[worm304]

Still some fat in there that didn't render and they were tough coming off the bone even though I pulled the membrane. O well, It was my first attempt. Won't stop until I get it right. Plan on going 3.5 at 235 and then 1.5 at 250 in foil next time.

 

[Bearcarver]

Still some fat in there that didn't render and they were tough coming off the bone even though I pulled the membrane. O well, It was my first attempt. Won't stop until I get it right. Plan on going 3.5 at 235 and then 1.5 at 250 in foil next time.

These took almost 6 hours, but they had a lot of extra meat on them:
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[worm304]

These took almost 6 hours, but they had a lot of extra meat on them:
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

o yeah, I've read your post before. I will probably attempt to cut some dino bones from a whole prime rib when they go on sale at publix around Easter. Whole rib roasts are usually $7.99 l/b some times $6.99.

 

[Bearcarver]

o yeah, I've read your post before. I will probably attempt to cut some dino bones from a whole prime rib when they go on sale at publix around Easter. Whole rib roasts are usually $7.99 l/b some times $6.99.

Yeah---We don't see them under $7.99 much around here either. Used to go on sale for $4.99 a couple times a year.
Easter & Christmas are usually the best times to buy.

Bear

 

[GaryHibbert]

Well, they might have been a bit tough, but a longer cook should cure that. Even so they look delicious. Nice job.
POINT
Gary

 

[worm304]

Well, they might have been a bit tough, but a longer cook should cure that. Even so they look delicious. Nice job.
POINT
Gary

Thank you, kind sir! I am still tempted to do boneless short ribs from Costco if I can get them as a whole roast instead of cut into strips. I keep thinking it would be an easy cut to smoke as the fat content should be consistent and the strips always seem to be pretty well marbled.

 

[Smokewhenidrink]

All looks delicious from my end! I did some beef ribs last week that were also pretty fatty. They fell right off the bone and all, but the fat was a bit of a turn off. Butter in the foil for the spare ribs is a sharp idea. I might need to try that. I have only been doing spritz in the foil.
keep it up!

 

[worm304]

All looks delicious from my end! I did some beef ribs last week that were also pretty fatty. They fell right off the bone and all, but the fat was a bit of a turn off. Butter in the foil for the spare ribs is a sharp idea. I might need to try that. I have only been doing spritz in the foil.
keep it up!

I've seen time and time again people who do brown sugar, squeeze butter, honey or agave, and tiger sauce in their foil. I did all of those many times but without the agave and thought they were sweet and never liked them. I can only imagine how sweet they would be with honey. Parakay squeeze butter, a little tiger and spritz is where it's at for me. Give it a whirl and see if you like it. A good quality butter instead of squeeze is probably what I'll try next.