Hi - I am lucky enough to work from home, got a quiet-ish day, so cooking my first ever Short Ribs for dinner tonight. I will pop in and out to check on them but can see most of it from my window and via my Maverick. Keep you posted as I go, if I screw up - you'll see it, warts and all!
Stage 1 - Complete
Australian Grain Feed Beef, defrosted, trimmed then salted them for about 18 hrs. Its -1 out there so my GMG Jim Bowie has its own homemade thermal blankeee awwwww :-)
Stage 2 - Complete
Rubbed and on to the grill, rub was course ground pepper, some English mustard powder, small amount of garlic powder and a few pinches of Guajilla chilli power.
Stage 3 - Smokin!
Interestingly my GMG built in probe tells me I'm at 220F but my Maverick says 241F, so i'll stick with my Maverick reading somewhere between Meatheads 225F and Aaron Franklin's 250F. Surely I can't go wrong, sandwiched between these masters!
4hrs in - looking good internal temp on the biggest of the ribs is 171, been there for a while! snack a little meat off the corner, tastes fantastic but still time to go, not really that tender.
5.5hrs in - internal temp is moving again towards 190F - ribs are really looking good, probably no more than another 30mins I think - probing it, it is close, but not quite like going through butter.
Stage 4 - Eat!
7hrs including rest time, really pleased with my first shorties! Tender, juicy and amazing taste! What a cut!
Stage 1 - Complete
Australian Grain Feed Beef, defrosted, trimmed then salted them for about 18 hrs. Its -1 out there so my GMG Jim Bowie has its own homemade thermal blankeee awwwww :-)
Stage 2 - Complete
Rubbed and on to the grill, rub was course ground pepper, some English mustard powder, small amount of garlic powder and a few pinches of Guajilla chilli power.
Stage 3 - Smokin!
Interestingly my GMG built in probe tells me I'm at 220F but my Maverick says 241F, so i'll stick with my Maverick reading somewhere between Meatheads 225F and Aaron Franklin's 250F. Surely I can't go wrong, sandwiched between these masters!
4hrs in - looking good internal temp on the biggest of the ribs is 171, been there for a while! snack a little meat off the corner, tastes fantastic but still time to go, not really that tender.
5.5hrs in - internal temp is moving again towards 190F - ribs are really looking good, probably no more than another 30mins I think - probing it, it is close, but not quite like going through butter.
Stage 4 - Eat!
7hrs including rest time, really pleased with my first shorties! Tender, juicy and amazing taste! What a cut!
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