A good buddy works in the wholesale meat business and got me a case of these gigantic CAB 3 bone slabs of beef short ribs. I rubbed them down with some Slap Yo Daddy all purpose beef rub and smoked them up! They did turn out excellent although i am still partial to braised beef short ribs in red wine sauce.
For reference to size, the plate the finished ribs are on is 7"x11"
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.
smokinfatties Love Love Love the Bone-In Beef Short Ribs!
What time and temp did you cook them in? Were they super-tender? The ones I've cooked shrank a good bit on the bone, and were super tender, the fat rendered down wonderfully. I'm memory serves, my last big group were 275 for 8 hours. I need to take better notes.
i cooked these at about 275 for about 5 hours, foiled for the last hour until they got to around 200. i did two slabs on the WSM and the fat rendered down nicely and very tender but they were a little fatty for my taste! Beef backs are my personal favorite but these were great too! So much meat on the baby backs!
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
eugenek does cook these, and he does a great job. I know because he's put me to work serving them a couple of times. I came across some large singles at the butcher's the other day. My father-in-law, visiting from Italy, was amazed. I took home four just so he could go back and brag to everyone about how his son-in-law in America does things. It was a good New Year's Day meal.
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Lookin good! I like the little meat shrine you built there. Do you know what grade they were? There are a couple clumps of fat in there that I'm wondering if those could've rendered a bit more with time.
they were CAB - so top choice, maybe next time i'll keep them on a bit longer to see if more of that renders out. do you check the temp on your slabs of short ribs? mine were around 200.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
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.
I'd love to get my hands on such well marbled beef ribs! Looks amazing! That could possibly sway me from pork to beef when it comes to ribs. All that fatty goodness :-)
Looks great! I just did back ribs this past weekend and I thought they were pretty fatty. They were still very tasty though and a nice change from pork ribs. Around Atlanta you can't find anything other than spare and baby back ribs. There have been beef back ribs in the grocery recently probably just from all of the demand for prime rib.
I did beef back ribs a couple of times over the summer and I thought they were pretty fatty, but still delicious. I did them sous vide at 135°F for 48 hours then finished on the gas grill. I dry brined and seasoned with BBBR before bagging, then another dusting of rub before grilling.
That sounds really good. I have been on the fence about a sous vide. I've just in the last year gotten into BBQ'ing, so I want to give it a bit more time before I start distracting myself with new gadgets.
I recently started a blog as an outlet for me and I'm going to post about the beef ribs hopefully tomorrow or later this week.
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