Picked up two short rib plates. Each one was 3 bones and together they weighed almost 10 pounds. Trimmed them of most of the fat and silver skin and then an over night dry brine...
Next day I applied Meathead's Big Bad Beef Rub. In his recipe, Meathead said that he likes the complexity of using 2 different chili powders. For my second chili powder I used ground Hawaiian Chili Peppers. Went a little light on the rub because I was a little apprehensive about the heat of the Hawaiian Chili Peppers and didn't want to mess up my first try at short ribs. These turned out pretty good but I will use more rub the next time.
Total cook wound up taking almost 10 hours. I checked my Rec Tec around the middle of the cook and found that my temperature had dropped from a steady 225° down to 135°. Big Panic! Called Tech Support at Rec Tec and they got me cooking again. Turned out to be an auger tunnel clogged with dust. I won't make the mistake next time of loading my pellet hopper by pouring from an inverted bag which pours out all of the pellets and ALL of the dust.
Checked my temperature at 10 hours and got over 190° but the ribs were definitely probe tender so I didn't hang around for the full 203°. Considering the full panic from the flame out in the middle of my cook I think that these turned out alright. Tasted really good and there is a LOT of meat on a full short rib plate!
Next day I applied Meathead's Big Bad Beef Rub. In his recipe, Meathead said that he likes the complexity of using 2 different chili powders. For my second chili powder I used ground Hawaiian Chili Peppers. Went a little light on the rub because I was a little apprehensive about the heat of the Hawaiian Chili Peppers and didn't want to mess up my first try at short ribs. These turned out pretty good but I will use more rub the next time.
Total cook wound up taking almost 10 hours. I checked my Rec Tec around the middle of the cook and found that my temperature had dropped from a steady 225° down to 135°. Big Panic! Called Tech Support at Rec Tec and they got me cooking again. Turned out to be an auger tunnel clogged with dust. I won't make the mistake next time of loading my pellet hopper by pouring from an inverted bag which pours out all of the pellets and ALL of the dust.
Checked my temperature at 10 hours and got over 190° but the ribs were definitely probe tender so I didn't hang around for the full 203°. Considering the full panic from the flame out in the middle of my cook I think that these turned out alright. Tasted really good and there is a LOT of meat on a full short rib plate!
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