Short plate Saturday

[DaveD]

Spending my Saturday smoking up a plate of Prime short ribs from Wild Fork. 5.5lb/2.5kg before trimming, and I removed about 14oz/400g of trim. Dry brined with Morton's kosher overnight, liberally doused with my house beef rub, first hour on "smoke" (~140F/60C), then 250F/121C the rest of the way.


Great big ol' hunka meat on those three bones...




After first hour on smoke, IT 63-66F/17-19C.

Every 90 minutes or so after:




It's in stallsville now in the mid-170sF/80ishC, and we have some thunderstorms in the forecast for the afternoon. Bark is looking pretty good, so if the t-storms do get near I'll pull & wrap and run the rest of the way in the kitchen oven. They smell just as good as they look...!

[Jfrosty27]

My favorite Q. I get them from WF exclusively. My last rack was 6.77 pounds! Smoke on Pitmaster. Watching and waiting for the end result. Yum. 😋

[rlozinak]

Boy that looks good, my next cook will be beef ribs.

[DaveD]

Got to where I reckoned full barkification had been achieved, so pulled, wrapped in butcher paper, and into the kitchen oven at the same temp for the rest of the way - storms a-comin'.

About 4.5 hours in, IT 167F/75C, beginning to pull back...


5.5 hrs, IT 179F/82C, major pullback now. At this point I went upstairs to check the weather radar...


Doppler radar says: wrap those puppies and bring 'em indoors. Temps around 185F/85C by the time they were safely in the kitchen oven, actually drifting down a bit while the paper & pyrex dish they're sitting in warm up.






Probably nothing further until after-action...! The beefy aroma is just starting to waft into our upstairs office now... gonna be drooling soon!

[Sid P]

Looking good. Have you previously done these from Wild Fork?

[Jfrosty27]

I’ve done them a half dozen times from Wild Fork at least. Always terrific. They offer both Choice and Prime grades. Prime is usually only $1.00/ pound more so that’s what I always buy.

[DaveD]

This is my third time with this cut from WF, all Prime as well. They've been fabulous the first two times...

[Sid P]

jfmorris Thanks guys, I guess I should check them out.

[58limited]

Wow! Now I wish I had thawed the Wild Fork short ribs to go along with the Click brisket that I'm smoking right now.

[DaveD]

Hey, things are cruising along in the oven (I bumped the set point up to 275F/135C), with temps of 183-187F/84-86C, probably a couple more hours before things hit the target. I was thinking I'd just shut the oven off and let it rest in there until serving, after opening the door for a couple minutes and letting the temp drop some. I seem to recall reading folks doing similar things, any red flags on that?

[58limited]

I did that with my last cook, worked fine.

[Jfrosty27]

I rest the ribs in a warm oven, wrapped in butcher paper. Oven heated to 200, turn OFF, rest until serving.

[DaveD]

Cool, thanks guys - they will just sit in the butcher paper until time to serve. And DAYUM the house smells amazing!

[RonB]

Those thunder storms you had have finally reached us. There is a downpour going on as I type this.

Almost forgot - lookin' great on the meat.

[DaveD]

Okey doke, time for the report: absolutely superb!! Once again, some of the very best beef we've had. Incredibly tender and literally pouring juice at the slightest touch, and jelly-jiggly to beat the band. Super beefy flavor, coated the whole mouth instantly. We were very happy campers. Served with corn on the cob and some "dragon tongue" beans my lovely bride sauteed with some red onions, garlic, and other goodies.

[realdocBBQ]

Can we hear more about these here 'dragon tongue beans'?

<edit> Oh, I see, looks like some kind of long bean.

[DaveD]

Indeed, they look like string beans in shape, except a bit flatter maybe. And the coloration looks like someone turned Jackson Pollock loose in the DNA...

[Richard Chrz]

King of bbq if you ask me. Looks like a great cook!

[Uncle Bob]

Good lookin' ribs there. We did two 6+ pounders last week for 6 people and ended up with less than one ribs worth for lunch leftover.............big beefy flavor can't be beat.

[DaveD]

In other news, I took delivery on a Meat Your Maker 12" external vacuum sealer yesterday too. Now the trimmings from these ribs (eventual fate: tallow) and the leftover meat are vac sealed and stored in the freezer and fridge, respectively. Having this thing is going to raise our leftover game for sure, if nothing else...!

[jjdbike]

Good lookin' ribs there. We did two 6+ pounders last week for 6 people and ended up with less than one ribs worth for lunch leftover.............big beefy flavor can't be beat.

So you cook 12 lbs of ribs for 6 people and barley had leftovers? Was that one rib per person, i.e. two three bone plates)?
JD

[Uncle Bob]

Yep. These were high level Choice with lots of marbling, so between the weight of the bones and the rendered fat there's a fair amount of shrinkage.

[jjdbike]

Got to where I reckoned full barkification had been achieved, so pulled, wrapped in butcher paper, and into the kitchen oven at the same temp for the rest of the way - storms a-comin'.

About 4.5 hours in, IT 167F/75C, beginning to pull back...


5.5 hrs, IT 179F/82C, major pullback now. At this point I went upstairs to check the weather radar...


Doppler radar says: wrap those puppies and bring 'em indoors. Temps around 185F/85C by the time they were safely in the kitchen oven, actually drifting down a bit while the paper & pyrex dish they're sitting in warm up.






Probably nothing further until after-action...! The beefy aroma is just starting to waft into our upstairs office now... gonna be drooling soon!

That looks amazing. Looking forward to my cook this coming Friday.
I'm going to look into Wild Fork. Might be too late for cook this Friday. It looks like their price is good, better than my local market. I'll contact them this morning.
Thanks for posting.
JD

[DaveD]

Definitely a fan of Wild Fork after having cooked their products seven or eight times now. They do have a "same day delivery" option, but I've never used that, and doubtless that comes at a premium. Good luck!