Been a while since I had done a cook. It's marching band season which means our weekends are full. however, I came across a recipe for oxtails and thought I would give it a try on Sunday. The recipe basically had you smoke them for half the cook and braise the second half.
I purchased a package of oxtails and then saw some short ribs on the shelf and got a pack of them (just 4) as well as I thought they would cook similarly.
I put a beef rub on and let them set for a bit as I did my mis-en-place for the braising liquid. After chopping everything I fired up my PBC. I put the tails and ribs on the grill for 2 hours turning them an hour in (I had them on the grate).
Shortly before the two hours were up I made my braising liquid. I them put the tails and ribs in my cast iron dutch oven and covered in the braising liquid. I had to take one of the rebar our for the life to fit so I put tin foil in to simulate the rebar. After about an hour I turned them. At this point they were looking close. I checked in about 30 more minutes (during this time I made some rice and cornbread) and my temp probe when right through everything so I pulled and let everything rest for about 15 minutes.
It was ok. The flavors were great. The short ribs were perfect. The oxtails needed to cook a bit longer. After reading up a bit more that night I think I need to test for pulling from the bone more than if the probe can just go through. Just means I'll need to make some more soon.
I purchased a package of oxtails and then saw some short ribs on the shelf and got a pack of them (just 4) as well as I thought they would cook similarly.
I put a beef rub on and let them set for a bit as I did my mis-en-place for the braising liquid. After chopping everything I fired up my PBC. I put the tails and ribs on the grill for 2 hours turning them an hour in (I had them on the grate).
Shortly before the two hours were up I made my braising liquid. I them put the tails and ribs in my cast iron dutch oven and covered in the braising liquid. I had to take one of the rebar our for the life to fit so I put tin foil in to simulate the rebar. After about an hour I turned them. At this point they were looking close. I checked in about 30 more minutes (during this time I made some rice and cornbread) and my temp probe when right through everything so I pulled and let everything rest for about 15 minutes.
It was ok. The flavors were great. The short ribs were perfect. The oxtails needed to cook a bit longer. After reading up a bit more that night I think I need to test for pulling from the bone more than if the probe can just go through. Just means I'll need to make some more soon.
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