WHOLE BEEF SHORT RIBS

[Sowsage]

Picked up some short ribs at sams today. Planing on rubbing down with Worcestershire and coating with SPOG before going on the smoker . any other thoughts or ideas?? Probably doing one of the sections next weekend .

 

[Kevin DeShazo]

Only thing I can thinknof is invite me to dinner. That sounds like a great idea

 

[Sowsage]

Only thing I can thinknof is invite me to dinner. That sounds like a great idea

Lol maybe I should just go ahead and do both then!

 

[Bearcarver]

Here's a few various sizes with various Meat Amounts, with Tips: (Temp, Time, Etc):
Prime Rib "Dino" Ribs
Beef "Dino" Ribs (From My Last Prime Rib Score)
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[Kevin DeShazo]

On my way!!

 

[Sowsage]

Here's a few various sizes with various Meat Amounts, with Tips:
Prime Rib "Dino" Ribs
Beef "Dino" Ribs (From My Last Prime Rib Score)
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

Thanks Bear. Ive done a few cut from prime rib following your instructions and they were fantastic! I was not sure if these short ribs would be the same or not.

 

[Bearcarver]

Thanks Bear. Ive done a few cut from prime rib following your instructions and they were fantastic! I was not sure if these short ribs would be the same or not.

I would do any kind of Beef Ribs that way.
However there are other ways too.

Bear

 

[jcam222]

I love just SPOG and once you get a little slurry from the salt going I hit it with a fine dusting of espresso powder. I keep a bag of Bustelo espresso grind in my spice cupboard just for that. Adds a nice earthy dimension. No actual coffee taste

 

[smokin peachey]

Can’t wait to see the finished pics

 

[Sowsage]

I would do any kind of Beef Ribs that way.
However there are other ways too.

Bear

Thanks again Bear! The process you use worked out well for me on the last ones.

 

[Sowsage]

I love just SPOG and once you get a little slurry from the salt going I hit it with a fine dusting of espresso powder. I keep a bag of Bustelo espresso grind in my spice cupboard just for that. Adds a nice earthy dimension. No actual coffee taste

Jeff thanks, I like this idea. I'm not a coffee drinker but man coffee flavors really compliment beef.

 

[Sowsage]

Can’t wait to see the finished pics

I'm sure I'll post these. Hopefully I'll get to put them on the smoker next weekend!

 

[jcam222]

Jeff thanks, I like this idea. I'm not a coffee drinker but man coffee flavors really compliment beef.

I’ve also used dark unsweetened cocoa

 

[chilerelleno]

Hell Yeah! Those look to be Plate Short Ribs, I'll be watching!

Trim the fat cap down to the meat.
SPOG for rub, heavy on the salt and let the salt brine into the meat.
Cook over oak, hickory, mesquite or some combo of two of'em.
Cook at 275°-300° till tender at an IT of 200°-210°.
Higher IT will render more fat and just increase the flavor, I often say I wish I'd let'em go a little longer.

Behemoth Beef Ribs

So I've had a hankering for some beef short ribs. I called around looking for some and no joy at the usual places. Ran around looking and finally found some at Sam's Club. Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks. "Sure" he said. "How many you...

www.smokingmeatforums.com

 

[Sowsage]

Hell Yeah! Those look to be Plate Short Ribs, I'll be watching!

Trim the fat cap down to the meat.
SPOG for rub, heavy on the salt and let the salt brine into the meat.
Cook over oak, hickory, mesquite or some combo of tow of'em.
Cook at 275°-300° till tender at an IT of 200°-210°.
Higher IT will render more fat and just increase the flavor, I often say I wish I'd let'em go a little longer.

Behemoth Beef Ribs

So I've had a hankering for some beef short ribs. I called around looking for some and no joy at the usual places. Ran around looking and finally found some at Sam's Club. Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks. "Sure" he said. "How many you...

www.smokingmeatforums.com

Thanks chile! Right now Ive got some hickory,mesquite and some cherry. I'll keep ya posted

 

[chilerelleno]

2:1 ratio of Hickory to Mesquite, some great smoke flavor on that beef.

 

[Sowsage]

2:1 ratio of Hickory to Mesquite, some great smoke flavor on that beef.

Perfect. Thats what I'll shoot for. Last few times ive done beef I did straight hickory and felt it was lacking. I have a hard time getting oak chunks around here.

 

[chopsaw]

I was going to say oak and mesquite , but if you can't get oak ,,,
For sure mesquite .

 

[Sowsage]

I was going to say oak and mesquite , but if you can't get oak ,,,
For sure mesquite .

I'll take a look around this week and see what I can find. This time of year is horible trying to get anything. All the stores think smoking and grilling season ends after July 4th and its time to roll in the Halloween stuff lol!

 

[rc4u]

i like to use my clay garlic roaster and follow steps like cut the top top of the whole clove or toe or the whole dang thing soak olive oil on it an put top on roaster and put in oven and when done just squeeze the paste out onto the meat and love the finished flavor.. i put em smoker also to roast and grill when slow cooking. https://www.amazon.com/s?k=garlic+roaster&ref=nb_sb_noss_1&tag=smokingmeatforums-20