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Beef short ribs in the rain...

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • 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.

    Beef short ribs in the rain...

    I was planning on doing the short ribs on the Lang but it’s raining and supposed to keep it up all day. So I decided to fired up the Big Joe instead.

    As I promise I will be doing a side by side test between the Wagyu short rib and the Choice short rib.

    So far the Choice is in the lead as far as which one as the most meat. After trimming the fatcap off of them I was very disappointed with the Wagyu rib.

    The weight of the Wagyu was 3 lbs before trimming. After trimming it weigh 1.5 lbs. What a waste of money.

    The one on left in the first pic is the Wagyu (no it’s not a Tri-Tip).

    I rub both with BBBR and used Worcestershire sauce for the binder. I’m also using hickory for smoke. Click image for larger version

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  • jlazar
    Charter Member
    • Oct 2014
    • 669
    • Texas
    • Backwoods Chubby G2
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      Foodsaver V4880

    #2
    Did you score the top of the ribs? It looks like there are small squares on the choice rib. If yes, is this something done just with beef ribs? What about something like brisket or a butt?

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      No, that's just where they rested on a Bradley rack in the fridge 0ver night while dry brining.

    • jlazar
      jlazar commented
      Editing a comment
      Ok thanks. Look forward to your results and feedback. By the way, your Malcom Reed chili looked fantastic.

    • DWCowles
      DWCowles commented
      Editing a comment
      It was. It was spicy for good.
  • barelfly
    Club Member
    • Dec 2017
    • 1328
    • New Mexico
    • Smokin-It 3D
      Weber Kettle with an SNS
      Masterbuilt kettle that I call the $30 wonder grill
      Bullet by Bull Grills gasser
      Anova WiFi sous vide machine
      Thermoworks Thermapen and Chef Alarm

    #3
    All this short rib talk.......dang this gala dinner tonight and travel for a week!

    Ill be be waiting for your thoughts. I’ve had Wagyu once - a SRF Wagyu brisket and it was money. Cooked much faster as well.

    Enjoy DW!

    Comment

    • Nate
      Banned Former Member
      • Apr 2015
      • 3808
      • Quarantined

      #4
      Looking good DW

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10756
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #5
        Looking forward to the results, my friend!

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • Smiths Grove, Ky
          • 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.

          #6
          The final results are in.
          First of all I am disappointed that there was little or no smoke ring. Some of you Kamado experts will have to explain to me why I can’t never get a smoke ring when cooking with the Kamado.

          Now to the ribs.
          The Wagyu ribs were good, tender and lots of moisture. But to me they are not worth $70 a slab.

          The Choice ribs were also good, tender and moist. I had some guess over and without telling them which was which they couldn’t tell the difference in them.

          The first pic pic is the Choice ribs. Click image for larger version

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          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Jerod Broussard Where do the gases hide in a vertical setup?

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Huskee with the main draft. If there is a deflector plate, I don't see the gases making considerable contact with the meat. No deflector plate like a Pit Barrel, smoke ring gallore.

          • Huskee
            Huskee commented
            Editing a comment
            Jerod Broussard Interesting. Can't say I buy that idea totally. You get smoke rings on the WSM or other cabinet style water smoker with the water bowl in place. Unless the kamados have the perfect airflow to whip those gases up & out that the others do not. And I'm sure with offsets it depends on the heat plate. I load mine up and they all have rings.
        • Huskee
          Administrator
          • May 2014
          • 15305
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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          #7
          How was the smoke taste?

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Smoke was good.
        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1585
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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          #8
          Beef Rib Side-By-Side: I love it!!! You are the man DWCowles !!

          Beef Ribs have a ton of marbling even in Choice, so I'm not surprised that they compare well with the more marbled Wagyu.

          When we have beef ribs with above-normal fat, we just cook them to a little hotter temp. Proper rendering of all that fat is essential!

          Comment

          • Steve B
            Club Member
            • Jun 2016
            • 3065
            • Rockland county New York
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            #9
            Just 👍
            I love this.

            Comment

            • W.A.
              Charter Member
              • Sep 2014
              • 756
              • Kingwood, TX
              • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

              #10

              Sometimes I get a nice ring and sometimes not. I usually use couple large chunks of cherry
              Click image for larger version

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              Comment


              • LA Pork Butt
                LA Pork Butt commented
                Editing a comment
                DWCowles this,is true for me on my Kamado. I have thought it might be due to the amount of salt in the rub. Also, I seem to get better results with one fist size chunk on the fire.
            • JCBBQ
              Club Member
              • Jan 2016
              • 1065
              • Jersey City, NJ
              • Primo Oval XL Ceramic Cooker
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              #11
              Did you cook at 225? I’ve stopped cooking in my kamado at that temp. I’ll usually aim for 260-275. I’ve never got the size of smoke ring as with the PBC but I’ll get a decent one.

              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                No, the temp was 250

              • JCBBQ
                JCBBQ commented
                Editing a comment
                Hmmm. Got me. Maybe try more chunks of wood? I usually cluster a good 6 pieces in the center at all levels of the pile and then light 2or 3 areas so that no matter which easy it burns it’ll catch some wood. Best I got, sorry.
            • Mosca
              Charter Member
              • Oct 2014
              • 3616
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              #12
              Good to know, about the Wagyu ribs. I feel the same way about those fancy pork ribs: they come in the mail, and I open them up and go, “Whaaa?” All skinny and shiners.

              I’ve never gotten a smoke ring in my BGE, at least not that I’ve noticed. I stopped looking.

              Comment


              • HorseDoctor
                HorseDoctor commented
                Editing a comment
                Quit looking is a great choice! Just cosmetics anyway. If you're eatin instead of competin... just quit looking!
            • 6th Borough BBQ
              Former Member
              • Feb 2017
              • 411
              • Jersey City, NJ

              #13
              The rain also kept my Lang off for the weekend which was unfortunate. I can't wait to get more beef ribs on it. I'm surprised that the difference in the two was negligible. It was just a matter of time before I dropped a lot of pretty pennies on the Wagyu version, but now you having me thinking twice about it.

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3229
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
                  Karubeque C-60
                  Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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                #14
                DWCowles Multiple members have sworn that this techniques is a smoke game-changer for kamados: https://pitmaster.amazingribs.com/fo...-got-em-part-2

                The usual lack of a ring, as explained by Doc Blonder is that the volatiles in the wood were cooked off making the charcoal, so you've just got what you can get from the chunks. The smoke pot helps concentrate that.

                Comment


                • DWCowles
                  DWCowles commented
                  Editing a comment
                  Thanks EdF I'm going to give the smoke pot a try.
              • DWCowles
                Founding Member
                • Jul 2014
                • 9703
                • Smiths Grove, Ky
                • 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.

                #15
                EdF I just ordered this to make it a smoke pot. Click image for larger version

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                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Yeah, I got mine a few weeks ago. Just haven't had the grill and drill out! Let us know what you find!

                • DWCowles
                  DWCowles commented
                  Editing a comment
                  I kinda hate to drill holes in it but I can always order another one.

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