My butcher finally had beef short ribs. Since I was only cooking for 2 I just took home 1 rib. I was a little hesitant to try all 3 ribs on the rack he had for about $75 at $9/lb, so I just had the butcher slice me one off the rack.
Overall it turned out great. After reading Aaron Franklin's book I decided to cook at 275 instead of 225. Below are a few pics, but you can find more details and pics from my cook here:
I finally found the dinosaur beef short rib I’ve been looking for at a local butcher. It turned out very tender with great bark. It was some of the best BBQ I’ve cooked. Here are the no…
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.
Ooooooh, dem look good. Just remembered the ones we get here are total junk. But with sous vide, I could do 35 hrs or so at 125, chill, then rub and smoke.....
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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