OK I have not seen this before but they're promoting this product and I just need to clarify - as these will be my first short-ribs on the smoker - what these are. I am 99% sure these are not back ribs but rather the short plate version but they are cut completely differently! I guess a 10" version of a riblet? I am just wondering given this configuration do I need to adjust cooking time or anything else?
I would expect the cooking time to be similar as they don't look overly thick, but they sure do look good. Hard to pass up anything labelled prime. Enjoy.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
jdanham Those look delicious. They will cook in the same fashion. They are certainly not back ribs and are not "short ribs" as we commonly know it. These are from ribs #2 thru #5 from the Chuck on the front of the steer. The muscle is worked a lot so low n Slow is the game. They have great beefy flavor. Under ten bucks for prime. Such a deal.
These are best smoked exactly as you do a brisket. Fire at around 275F and get the internal to 203F. They will go through a stall in the same manner. Season the same as a brisket - I just use kosher salt and 16 mesh black pepper.
These are already cut so I imagine they will cook a LOT quicker. If possible, get them in the 3-rib cryo-pack, just before the butcher cuts them.
Hey thanks for all the input! I was just working on preparing 6 racks of St. Louis ribs (also a Costco purchase) for freezing. I will definitely post finished cooked short ribs later!
OK using Meathead's BBBR (Big Bad Beef Rub), these are now ready to rock. Smoker is almost ready, and planning to use Jack Daniel's Whiskey Barrel chips for this one. See you in about 6-ish hours or @ 203F
That was a great meal... because the meat was so damn fine. It was an easy cook, no magic. 240° for about 6 hours with a cooking temperature probe and a meat probe. Really nice quality meat makes everything easy peasy.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Man, I have these, purchased as two plates from Costco at $3.99 a lbs. Costco gets a huge markup for touching anything with a knife. Really, just waving a knife over the top.
Put it em in the HTTM today. Finish em next weekend. Probably with BBBR.
OK in the end the consensus was they were awesome but a little heavy on the pepper. What I observed was temps were different in each rib and I had to make the call to pull them out when the 2nd thickest one hit 203. I felt it would be a shame to wait longer and risk over cooking these fine pieces of meat. Turned out that was the right call because all of them were very tender, juicy and tasty! And of course I should have bought more but it was somewhat of an experiment for me.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
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.
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.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
YES!!!! It's the right call when "done is done" rather then a "recipe." Let's not forget. We cook too. BGE, kettles and all sorts of things are called "cookers." We cook and you nailed it as they were juicy and tender. What Huskee said, mucho pepper. I cut back. What W.A. Said too. We cook. What DWCowles said in the pitcast about being a pit master. We cook. Nice work my friend.
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