Shorties

bbqoaf

Former Member

Joined: Jul 2014

Posts: 751

Location: Calgary, Alberta, Canada
#1

Shorties

August 15, 2015, 04:44 PM

Some purdy short ribs about 3 hrs into a slow smoke with apple and cherry wood. I'm trying to perfect bark and I've been inspired by PaulstheRibList to try two spice rubs. Three ribs have Oaf's Beef Rub, two have only cracked pepper, both were dry brined over night. Current Kettle temp is 255 since I just opened it to put more wood in, it's been running around 240 for most of the day. Current rib temp is 160, I'll post more pics as I progress.

PS: The smokies in the background were incredible in those wraps you see with cheese.
PPS: Day beers are the best.

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Dewesq55

Founding Member

Joined: Jul 2014

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Location: The Poconos, NEPA

Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

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Weber Smokey Joe Charcoal Grill 14"

Thermometer:â€‹â€‹â€‹â€‹â€‹â€‹
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak

Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

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Indian, followed closely by BBQ.

Disqus ID:
David E. Waterbury
#2

August 15, 2015, 05:01 PM

Looking great, Oaf. Some really nice looking ribs there.
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Huskee

Administrator

Joined: May 2014

Posts: 18642

Location: Clare, Michigan area

Follow me on Instagram, huskeesbarbecue

Smokers / Grills
Yoder loaded Wichita offset smoker

PBC

Grilla Silverbac pellet grill

Slow 'N Sear Deluxe Kamado (SnSK)

Masterbuilt Gravity 560

Masterbuilt Digital Charcoal Cabinet

Weber 22" Original Kettle Premium (copper)

Weber 26" Original Kettle Premium (light blue)

Weber Jumbo Joe Gold (18.5")

Weber Smokey Joe Silver (14.5")

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SnS 500 4-probe wireless

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Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold

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About me
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
#3

August 15, 2015, 07:39 PM

Day beers rock! Glad to know it's an international thing. I mean, besides Ireland.
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PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1595

Location: Lake Charles, LA

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.
#4

August 15, 2015, 10:24 PM

Love It Love It! Don't keep us in suspense, tell us how great they were! And pics!
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bbqoaf

Former Member

Joined: Jul 2014

Posts: 751

Location: Calgary, Alberta, Canada
#5

August 15, 2015, 10:43 PM

Attached is the final product, both were delicious, but I prefer the plain pepper texture and flavour to the rubbed version. The peppered ribs were more about the beef and had a drier texture, which I prefered. I also mixed HP sauce 2:1 with malt vinegar for a finishing glaze, it was really nice and added some finishing tang without too much sugar (I'm an acid guy). These were sent to rib heaven in short order......

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1 comment

#5.1

Medusa commented

August 16, 2015, 06:13 AM

Editing a comment

Rib heaven - I like that!

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