PBC short ribs

[mayapoppa]

I have been on a beef rib kick lately, including the prime rib I made for xmas dinner. But cooking that prime rib gave me an idea... I smoked 3 racks of beef back ribs on New Years Day, and a batch of short ribs last weekend. On both instead of using a brisket rub, I used MH's Cow Crust (which I used, and always love, on the prime rib). I love this approach! And to be quite frank, I think I actually like the back ribs better... but both rib cooks were amazing.

I did both cooks on the PBC, with the back ribs only taking about 1 1/2 2 hours, and the short ribs taking a bit over three hours. In the pic of the short ribs, the red you can see poking out is actually the smoke ring!

A stack of backs!


Short ribs cooking


The finished shorties

[Nate]

Those look delicious. Interesting idea on using the different rub. I will have to keep that in mind.

[DWCowles]

Beautiful!

[PaulstheRibList]

That's really pretty! I'm hungry

[JPGators17]

Looks great! I've never done beef ribs. I'm not even sure where to buy them, as I don't typically see them at my local grocery store. Assuming I can find some, mind sharing your smoking technique?

[mayapoppa]

See my comment below in response to fzxdoc... but pretty much SOP for a PBC.

[HawkerXP]

Those look great!

[HawkerXP]

mayapoppa they looked so good I went out and got a pack for tonight!

[Baker Dan]

Lookin good

[Spinaker]

Looks awesome!!! Love short ribs. I have never done them on the PBC.

[mayapoppa]

Give it a try! Everything went wrong (see my response to fzxdoc below) and they still came out amazing...

[HawkerXP]

mayapoppa PBC strikes again. Thanks!

[HawkerXP]

I didn't even use any wood.

[mayapoppa]

Beautiful! I used a little pecan in my cook. But I love the smell of wood burning during the cook, so I can't resist adding some wood on the PBC.

[Spinaker]

theres that PBC smoke ring!! Gorgeous!

[RonB]

mayapoppa - that's a great lookin' cook.

[PappyBBQ]

Yum. One of my favorite cooks. I usually buy whole 4 bone plates when I do 'em. Dino Bones!

[fzxdoc]

mayapoppa , did you happen to record the ave PBC temp, the final meat temp, cooking times and the weights of the ribs (both short and long) ? If you don't mind, I'd love to add your info to my sticky post in the topic on food times and temps in the PBC.

Thanks in advance,
Kathryn

[mayapoppa]

fzxdoc Sorry... I am never that organized. I'll tell you what I remember though...For the short ribs,it was about 5 lbs. I light my PBC by filling the basket, pulling enough briquettes to fill the smaller Weber chimney, letting them start to ash over (about 15-18 minutes, usually), dumping the coals in the basket, putting in the rebar, and closing the lid for approx 10 minutes. I usually add wood at this point, in this case it was a few small chunks of pecan. Then I put the food in. In this cook, after about 45 minutes I noticed the temp was down around 215 (I was busy, so not watching closely). So I cracked the lid, and over the next 30 mins, the temp came up to over 300. So then I closed the lid, and the temps settled down for about an hour around 290. In all, the cook took just over 3 hours. But for the last hour, the temps dropped, but held around 265. So I don't think I have any useful info about how to repeat a cook like this.

The finished IT was around 203, with the meatiest ribs being a hair under, and the smaller ribs as high as 207. And even with the cook temp fluctuations, the meat came out incredibly tender. Yay PBC!

[fzxdoc]

Thanks so much for the additional info, mayapoppa. I may sift through and post some of the details anyway. It's always nice to post info about successful cooks on the PBC.

Kathryn

[tbob4]

Beautiful ribs!