Cooking Those Shorties

[ecowper]

I'm using Meathead's method for beef short ribs. Here's where I'm at so far.

I dry marinaded them last night. Started up the WSM this morning about 10 AM using Soo's donut as my fire method .... although for these shorter cooks I may go to a minion or fuse method. Brought the WSM up to 245. Pulled the shorties, rubbed with BBBR. Have a drip pan under the short ribs, then added the short ribs. Temp bounced around a bit, but then stabilized at 226. They've been on since 11 AM, it's 1:45 now. I am thinking I will start checking around 3:00 PM probably.

Dogs are nosing around the WSM trying to find the smoky goodness going on. Heck, so am I.

I'll keep you guys updated as we go along.

[DWCowles]

You just love to make me suffer...dang it's going to be long three weeks before I get home

[Huskee]

I think you cooked enough food over the 4th to last you those 3 weeks!

[ecowper]

DWCowles cooked a ridiculous amount of food over the 4th!

[ecowper]

I'm doing some work for one of my customers, but it's just writing a report on a security assessment I just did. So, I'm sitting on the back deck about 10 feet from the WSM .... DWCowles let me tell you, that is serious torture

[lemayp]

The security assessment comment just made it click that I've been following you on twitter and reading your blog for a couple years now. Random I know...Nice cook, i've only done short ribs once so far but it's on my list to try again.

[ecowper]

no shit lemayp? small world dude .... what's your twitter handle?

[ecowper]

Okay, I couldn't stand it .... So I took a peek ...... Looks like they are in the stall right now, but looking really good.

[HorseDoctor]

Looking GREAT! Only problem is the short ones don't have as good a handle as the full length versions. Enjoy!

[ecowper]

This is why I am not doing shorties again, darnit.

[DWCowles]

ecowper here's the first and last beef short ribs that I did with the stickburner about an year or so ago. I'm way past due...

[ecowper]

That looks ridiculously good!

[ecowper]

OMG .... just pulled them, they are in the faux cambro right now. The whole house smells like smoked beef ribs. I'm dying waiting. The dogs are pacing around the cooler/cambro ....

[ecowper]

Time to feast .... I love them. My family would find the BBBR a bit spicy. So, I will do this for the family using a dalmatian rub. The flavor, consistency, etc is amazing.

[CeramicChef]

That's just pure unctuous goodness! Congrats and kudos!

[ecowper]

I was sorta happy with the cook myself!

[Pale2Row]

Those look amazing!

[HorseDoctor]

Awesome looking ribs! Now youjust need to curl your pinky finger a bit whilst grasping those little bitty bones... LOL! Congrats on a great cook!

[ecowper]

Dude, I was just thinking that! Those bones are definitely dainty

[ecowper]

The dogs got all the left over connective tissue .... They devoured it in about 10 seconds flat. And each one got a bone ... bones are nearly gone now.

[RonB]

That's a great looking cook.

[DWCowles]

Nice! ecowper

[fuzzydaddy]

Those look so good. I've got to have some of those, but I'm guessing they are all gone by now. Lol. Congrats on your cook!

[ecowper]

fuzzydaddy you missed out ... should have been here a couple hours ago brother! They did turn out good. This is why I am so willing to pay for the Pit ... I have never, ever, not once had a Meathead recipe, reinforced by the Pit, go wrong. Never.

[richinlbrg]

CONGRATULATIONS, ecowper !!!