Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Cremated Beef Short Ribs = Chili

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cremated Beef Short Ribs = Chili

    This was just my second cook on the PBC. Warning: this is primarily a story about what not to do! I started with 4.5 lbs of Choice beef boneless short ribs, about 10 strips 3/4 to 1" thick. I trimmed them up, and used the PBC Beef & Game rub just before hanging. I put the hooks through the width of the strips, two strips on some hooks.

    Looking at my log, it's obvious I got a poor light: the peak temperature initially was just 329 and then it started falling fast. At 30 minutes I cracked the lid and got it back up to 360. It then fell back to reasonable, if somewhat low, levels. After about 2:15 I checked the meat with a probe thermometer. It was hard to get consistent readings, some points were 190, others 160, but there seemed to be a good bark developing. I probably should have stopped here, at least tasted a piece and wrapped if necessary. A half hour later, some of the meat measured 176 deg, so I continued the cook. Click image for larger version

Name:	Cremated Short Ribs.jpg
Views:	282
Size:	166.8 KB
ID:	65445 After 3.5 hours, I wrapped the strips and put them on the grate until I got 200 deg in some parts at least. I took the meat out after 4 hours. Four hours! What was I thinking? I guess I was thinking that many comments on the short rib page said that you needed high temps to get tender meat. I forgot that MH says he uses this meat for beef stir-fry, a quick sear.

    The meat was almost all bark (burned ends), almost like beef jerky (or charcoal). It was very dry and hard. We managed to eat some with a sauce, but it wasn't easy. So what to do?

    The good news is that it made some of the best chili I've ever made! I used a recipe similar to the one on this site. The long simmer tenderized and moisturized the meat, and the bark flavored everything. This was a problem cook for sure, proving, if nothing else, that boneless short ribs need to be treated differently than bone-in ribs. But I'm almost tempted to do it again for the chili, but not a 4 hour cook.


    #2
    How low did the temp dip?
    Sometimes you gotta let the PBC cook at whatever temp it settles at. Unless of course it drops to below 200.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.


    GrillGrates Take Gas Grills To The Infrared†Zone


    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker