Short Ribs: A Visual Journey [Pic Heavy]

[Marauderer]

Wow, that was an awesome presentation Eugene. All of the food looked fantastic and your techniques was excellent.

Thank you for sharing.

[richinlbrg]

WOW, nicely done!!!

[eugenek]

Wrap the ribs in plastic wrap and hold in cambro (30 minutes or until ready to serve).




A few different ways to serve: Cut up lengthwise, slice across the top, in chunks, even pulled apart (if consistency allows), or as individual ribs on the bone.






That's it! Happy New Year!

Credit: Short Ribs with Fleur de Sel recipe from "Serious Barbecue" by Adam Perry Lang.

[eugenek]

Pour out some of the mix onto the foil and wrap the meat. Then back into the smoker for an hour.



In the meantime, I’ll get started on some roasted veggies (beets, carrots, cauliflower).


Take the meat out and let them rest for 45 minutes in the foil. Then save the jus for later use.


Back at the empty smoker, I need to raise the temp to 300º for the remainder of the cook but the colder weather means I need more fuel. I get another basket going and place it inside.


Re-season the ribs and back in the smoker to firm up the bark for another 45 minutes. The temp was back up to around 285º at this point but it didn't get any hotter.


Flip those veggies.


Remove the fat from the jus and strain it through cheese cloth (get those bits and pieces). Then keep it warm in a pan.



Prep the board with dressing (parsley, olive oil, fleur de sel, fine black pepper, jus).

[eugenek]

Hey all, I was gonna try to do the recipe thing but I’m a visual guy and figured I’d just take a bunch of pictures from last night’s cook. We all like pretty pictures, right? I’ll try to sprinkle some commentary throughout. Also want to say that I’m not exactly up on all the science of BBQ so forgive my ignorance. Feel free to send advice my way.

I grew up on short ribs with Korean dishes such as kalbi (thin sliced and grilled), kalbi jjim (braised in sweet sauce), and kalbi tang (beefy soup). So it only seems natural that I’ve fallen in love with Texas-style barbecue short ribs. My first taste was when Adam Perry Lang brought his trailer over to the Jimmy Kimmel backlot in Hollywood a couple years ago. The meat was amazingly beefy, smoky, juicy, and primal. It made me very happy and I’ve been on a mission to recreate it ever since.



First off, the short ribs I get are NAMP 123 and usually 3-bone off the short plate (note this is different from chuck short ribs). I usually get Choice from my local butcher and prep them straight from the cryovac without trimming. Here’s a YouTube video that does a pretty good job of explaining this cut:

I’ll prepare the moisturizer, rub, and foil mix the night before. Moisturizer: 1/4c water, 1/4c prepared yellow mustard, 1tbsp Worcestershire sauce, 1tbsp apple cider vinegar. Rub: 1/4c garlic salt, 3 tbsp coarse ground fresh pepper, 2 tbsp chili powder, 1 tbsp lemon pepper, 1 tbsp kosher salt, 1 tsp cayenne pepper. Foil mix: 1/2c firmly packed light brown sugar, 1/2c honey, 3 tbsp Better Than Bouillon, 2 tbsp water, 1 tbsp unsalted butter.


I get my power trip on and give that lighter cube a blast to show him who’s boss.


I wrap my water pan like Harry Soo suggests. Sometimes I’ll add water but mostly I’ve been leaving it dry.


I’m very pleased with Harry’s donut method. I use about 3/4 of a bag and a few chunks of wood.


I leave out the bottom rack if I don’t have to use it. It’s a real hassle trying to get in there with meat on the top rack and cables running around.


I’ve got the Auber temperature controller to regulate the smoker temp and the iGrill mini for the internal meat temp. I get the temp up to 275º.


Back in the kitchen, I slather on the mustard moisturizer, rub in the seasoning, and spray it down with canola oil.


This particular cut was extra long so I laid one on top of the other.


I insert the probe between and above the ribs on the chunkier side of the meat.


This initial cook lasted 4 hours when the internal temp reached 190º.