I got a few racks of these Fred Flintstone ribs last week and plan on cooking this weekend. Meathead's recommended cutting them up into 1 or 2 rib sections. I really lean to cooking the whole rack intact. I think the presentation would be better that way, but i am curious as to what others have done or any other tips for short ribs? Thanks...
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I've done beef plate ribs using Aaron Franklin's recipe / process with great success.
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I've put a couple of cooks up, and I prefer to cook the whole slab whole and treat it like a brisket. I just think I get a more even cook with the larger piece that way. Here's one I did a couple of weeks ago (this is the end of the cook, the short ribs were on for about 8 hours at this point):
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Last edited by boftx; July 12, 2016, 11:50 PM.Comment
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Sous Vide those sucker for 48 hours at 140°. Then take them out of your SV bags, blot them dry. Hit them with some beef love, apply some BBBR and put them in your smoker at 225° until you get a nice bark on them.😎Attached FilesLast edited by Breadhead; July 13, 2016, 01:04 AM.Comment
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boftx ... There's 330,000,000 American's and we're all a little different.
. And that's a good thing.👍
The food served at my house will just be a little different than the food served at your house.🤔
I'm retired and I'm an EXPERT at waiting.😆 That's why I bake bread... It's VERY LOW AND SLOW.😎 -
Sous Vide is not in my arsenal yet. I looked yesterday at Amazon's Prime Day deals and didn't see any super deals. Don't think I would Sous Vide large pieces of meat, but you never know...
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The Beef ribs are on the WCS. Decided to do my own Rub Competition between Meathead's Big Bad Beef rub and Aaron Franklin's hot sauce, salt and pepper. Wonder which one will win? Got my laptop outside kicking tunes to my Marshall bluetooth speaker. Tasty beverages in the cooler.
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Well, I beat the storm by about 2 minutes. All turned out really good. Here are a few picts.
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Oh yeah!!! Awesome! Congrats!Comment
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Looks great.Comment
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Fine Swine great video! Did I miss
which rub won? Fine SwineLast edited by dirtman; December 8, 2016, 10:31 AM.Comment
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I understand the desire to serve the DINO-ribs, but I've decided to go back to the "short" short rib. Single or double rib sections. I've done these quite a few times now, and for overall finished product, the best were the ones professionally butchered, with the slab cut in half, hand picking the best ones. Quite a bit more expensive that way, as I get deals on the cryovac packages that are significant over trimmed. Maybe just getting them to saw those slabs in half, and letting me trim up the ones I want, how I want, wouldn't cost too much more??Comment
Its hard to stand up after that though....
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