I bought these beef ribs at my local Publix supermarket. Dry brined them overnight. Then put them on my Camp Chef Smoke Vault at an average of 275 degrees for 3½ hours, exposing them to smoke for about 1½ hours of that. I took them off at an internal temperature of 161, as measured by my Thermapen. Double wrapped them in foil, put them in a foil pan and in the oven at 285 degrees until they reached an internal temperature of 204, which took another three hours. The temperature probe went into them like soft butter. Total cooking time was 6½ hours. After that, they rested wrapped in foil for another hour-and-a half. The only seasoning I put on them was salt. I tasted one and it was incredibly juicy and tender. I’ve heard pit masters agree that beef short ribs (not beef back ribs which are not very meaty) are the richest and most decadent, succulent, and flavorful cut of beef you can put on a smoker. I agree with them. I can't wait for dinner!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Yummy. It's cool how they shrink up on the bones. You think you're loosing a lot of meat but what you're left with is pure deliciousness. Nice job RAmorris
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
A want some short ribs badly, but have not been able to find them here. BUT - Publix is opening 10 stores in this are starting next month, so maybe my luck will change.
I'll tell ya, personally to me, it was a feast of kings when I FINALLY got some to smoke. You may recall my cook of the Wagyu NAMP 123A's I found. Salt and pepper is all you need for sure! I still have one SRF double rack waiting to cook! Looks amazing brother!
Your post tells me it is about time to do a batch of beef short ribs again. I'm drooling as I look at the picture. I agree with the pitmasters that you quoted. BTW, did your dinner meet expectations?
"If you're going to do it well, do it with passion!"
Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
Favorite Wine: Red
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.
I bought these beef ribs at my local Publix supermarket. Dry brined them overnight. Then put them on my Camp Chef Smoke Vault at an average of 275 degrees for 3½ hours, exposing them to smoke for about 1½ hours of that. I took them off at an internal temperature of 161, as measured by my Thermapen. Double wrapped them in foil, put them in a foil pan and in the oven at 285 degrees until they reached an internal temperature of 204, which took another three hours. The temperature probe went into them like soft butter. Total cooking time was 6½ hours. After that, they rested wrapped in foil for another hour-and-a half. The only seasoning I put on them was salt. I tasted one and it was incredibly juicy and tender. I’ve heard pit masters agree that beef short ribs (not beef back ribs which are not very meaty) are the richest and most decadent, succulent, and flavorful cut of beef you can put on a smoker. I agree with them. I can't wait for dinner!
Last edited by RAmorris; July 2, 2017, 04:06 PM.
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