I feel (or at least felt, the cook was last week) like an idiot.
I'm a fan of beef short ribs, but they are very hard to find in Montgomery county, Maryland. After an unfruitful hour round trip to Wagner Meats (they do carry the ribs, but they were out), I recalled someone going to Sam's Club for them. After a quick check of their website, I rushed out to investigate.
Yep, they had 'em.
I cut up one of the plates and left the second whole to test cooking time. Seasoned with kosher salt, pepper and a little paprika. Target temperature was 250-275. Used a couple of oak chunks.
The individual ribs took 4.5-5 hours. Unfortunately I didn't taste those; a neighbor was having a cookout and the ribs were my donation (as well as my excuse to cook).
The full plate took 8 hours (including wrapping in foil after 6.5 hours). I did get a taste; the tenderness was amazing.
The next time I do beef ribs (at the latest early August for my own cookout). I will cut all plates to individual ribs. I will also be able to do an overnight dry brine.
I'm a fan of beef short ribs, but they are very hard to find in Montgomery county, Maryland. After an unfruitful hour round trip to Wagner Meats (they do carry the ribs, but they were out), I recalled someone going to Sam's Club for them. After a quick check of their website, I rushed out to investigate.
Yep, they had 'em.
I cut up one of the plates and left the second whole to test cooking time. Seasoned with kosher salt, pepper and a little paprika. Target temperature was 250-275. Used a couple of oak chunks.
The individual ribs took 4.5-5 hours. Unfortunately I didn't taste those; a neighbor was having a cookout and the ribs were my donation (as well as my excuse to cook).
The full plate took 8 hours (including wrapping in foil after 6.5 hours). I did get a taste; the tenderness was amazing.
The next time I do beef ribs (at the latest early August for my own cookout). I will cut all plates to individual ribs. I will also be able to do an overnight dry brine.
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