Hi All,
Cooked up a mountain of beef short ribs over the weekend (mostly) following Meathead's recipe (https://amazingribs.com/tested-recip...ef-ribs-recipe) and would love some feedback. [EDIT: pre-cook photo added!]
THE MEAT:
12x 2-rib sections (about 7.5lbs total) organic grassfed short ribs from local farm, delivered frozen (don't know how marbling maps to USDA grades, but this meat is always high quality and delicious)
THE RIG:
Was using 22" Weber Kettle Performer, with Slow 'N' Sear Plus, ThermoWorks Smoke thermometer, Javelin Pro instant read thermometer, Kingsford Original charcoal briquettes, mesquite wood chunks
THE GOOD:
- Beautiful black bark
- Thick, gorgeous smoke ring
- Perfect flavor
- Didn't have any problem keeping indriect zone temp at around 225 for the length of the cook
THE BAD:
- Most were pretty dry! These are supposed to be fall-off-the-bone tender?
- Had to really *rip* these bad boys off the bone
- Hit a very long stall at around 180. Eventually, most of the 2-rib sections pulled thru it, but three which were not even the biggest did not and i had to finish them in the oven
- ThermoWorks smoke meat probe was too long for the shortribs! Much of the metal probe was exposed to the ambient air, resulting in that probe chronically overreporting the temperature of the meat for the length of the cook. I had to rely on a javelin pro instant read to actually take the temp of the meat.
- The stall was really long, and because of the thermometer issues, I was hovering and pulling everything off the grill the second it hit 203. Even so, I feel like they were overcooked.
Cooked up a mountain of beef short ribs over the weekend (mostly) following Meathead's recipe (https://amazingribs.com/tested-recip...ef-ribs-recipe) and would love some feedback. [EDIT: pre-cook photo added!]
THE MEAT:
12x 2-rib sections (about 7.5lbs total) organic grassfed short ribs from local farm, delivered frozen (don't know how marbling maps to USDA grades, but this meat is always high quality and delicious)
THE RIG:
Was using 22" Weber Kettle Performer, with Slow 'N' Sear Plus, ThermoWorks Smoke thermometer, Javelin Pro instant read thermometer, Kingsford Original charcoal briquettes, mesquite wood chunks
THE GOOD:
- Beautiful black bark
- Thick, gorgeous smoke ring
- Perfect flavor
- Didn't have any problem keeping indriect zone temp at around 225 for the length of the cook
THE BAD:
- Most were pretty dry! These are supposed to be fall-off-the-bone tender?
- Had to really *rip* these bad boys off the bone
- Hit a very long stall at around 180. Eventually, most of the 2-rib sections pulled thru it, but three which were not even the biggest did not and i had to finish them in the oven
- ThermoWorks smoke meat probe was too long for the shortribs! Much of the metal probe was exposed to the ambient air, resulting in that probe chronically overreporting the temperature of the meat for the length of the cook. I had to rely on a javelin pro instant read to actually take the temp of the meat.
- The stall was really long, and because of the thermometer issues, I was hovering and pulling everything off the grill the second it hit 203. Even so, I feel like they were overcooked.
Comment