Second effort for me for whole short ribs. I let them wet age 3 weeks, got them at Costco. The first time I took them off at 203, these I took off at 190. The first ones I tried were dry, these certainly were not! I think 195 might be a better temp though, these had just a bit too much of a chew, but didn't mind that! Nothing like eating red meat off the bone. Seasoned with just salt, pepper, garlic, rosemary and thyme. Used oak. They didn't need anything else. 2 hours 45 minutes on the PBC. These were thinner than the ones I had before, but still really meaty, as you can see. This is half the pack, there were two racks, $25. Didn't use any sauce, not necessary!
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Been wanting to do the same on the PBC
ribz and chicken mostly,,,haven’t found the Dino’s that I like yet
Urs are lookin’ good -
They look very good. You might want to try taking t hem to probe tender instead of to a specific temp. That usually happens anywhere from the high 190s to the mid 200s F.Comment
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looks good, i love the PBC.
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Nice! We also don't see those big bones out here, but we used to say that about full packer briskets. Maybe...….
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Those look DELICIOUS, and I'm dying to do some beef ribs on my PBC. I've only found english cut chuck short ribs at my local Fresh Market. Now I need to check Costco...
Can someone help me with this cut though please ( Troutman I know you know this backwards and forwards)? Just when I really studied the darn beef rib cuts on an aggiemeat site and thought I had it down... these here were referred to as "whole short ribs". The four bones might be a clue pointing to chuck short ribs (#2-5); however, the shape of the bones (flatter and much more oval) lead me to believe they are plate short ribs, but plates typically come in 3 bones (#6-8). What am I looking at here, like #5-8 or something??Comment
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