Picked up these monsters at the new butcher down the street from me. 5.85 lbs bone in, I figure around 5 lbs without bone pre-cook and going to cook them tomorrow on the PBC with some BBBR for my in-laws. They are dry brining now in the fridge. I'm figuring on leaving around 6 hours for the cook; they are thick, at least 2 inches, and people seem to have been around the 4-4.5 hour mark on short rib cooks on the PBC.
Seem about right?
Also, do people generally hang these or just throw them on the grate? If so, bone side down or up? I know you want to get some good fat drippage on the coals.
Hung and cooked alongside brisket until it reached 160F. Then wrapped in butcher paper on grill, until it reached 200-203F. Wrapped in towel and placed in cooler until the brisket was ready. Still hot after 2 hours!
Hung and cooked alongside brisket until it reached 160F. Then wrapped in butcher paper on grill, until it reached 200-203F. Wrapped in towel and placed in cooler until the brisket was ready. Still hot after 2 hours!
Thanks Fredd. I was not actually planning on wrapping, at least according to Meathead's article they will get a little too pot roasty. How long did that take you with a wrap and how thick were the shorties?
doctorak They could get pot roasty, but as these were full length bones about 3" thick, this batch didn't. I only wrapped because I was cooking a brisket and we weren't ready to eat until the brisket was completed. They was soft and slide right off the bone, however they retained the competition "bite". Just lucky I guess.
Took around 4.5-5 hours to get them to 200-203 throughout with a cooker temp in the mid 200's most of the cook.
Lots of shrinkage as you can see from the pics. They were VERY fatty, maybe even a little too much for my taste, but still delicious and what meat there was was extremely tender and with big beef flavor. Happy in laws, happy wife, and happy 2-year old, so I'm happy. Served with a salad, and some squash cooked on the gassers. I had a New Holland Dragons Milk Mexican Reserve with it.
I'm still in love with this PBC. It's just so easy.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Dude!!! Love the short ribs. They are now an absolute staple in our BBQ Repertoire.
My way of combating that, "almost too fatty" is to cook them more; it's the only way to get that fat rendered to my liking. I bring Short Ribs to about 210. #ShortRibsGetYouOntheRibList
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Dude!!! Love the short ribs. They are now an absolute staple in our BBQ Repertoire.
My way of combating that, "almost too fatty" is to cook them more; it's the only way to get that fat rendered to my liking. I bring Short Ribs to about 210. #ShortRibsGetYouOntheRibList
I did take them to 205 most places, maybe closer to 208 in some places in the cut. I do think these were just fatty ribs, but maybe next time I'll take them all the way to 210. I also wanted to get them off the cooker and into the cambro since it was getting close to dinner time.
Interestingly, I did get a stall at 183 which I wasn't expecting. I didn't know short ribs would stall like that. They stayed there in the low 180's for almost 2 hours before starting to climb up again.
This post reminded me hat I have an entire rack of these in the freezer. Maybe I will try them on the PBC. I have only done them on the Weber with SNS. Looks great!
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
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