I swear the more I read and research here, the more I realize I don't know Jack!! So once again, I want to do something I've never done before - beef short ribs. I've read a couple of Meathead's articles and thru numerous delicious looking posts here, and I did check out Aaron Franklin's video on cooking these, and that was really helpful, but I still have noob questions...
1) Re: temp of the ribs, I couldn't find any pics or references to people having a thermometer in the meat during the cook. Looking at the uncooked beef ribs it looks like maybe you could find a thick spot between bones and monitor there (unlike pork ribs, but I've done BBBs enough "I just know" now). But looking at cooked beef ribs, there appears to be a lot of shrinkage, which makes me think its maybe not viable? I don't have enough experience to "just know when to start probing" beef ribs with a thermopen (which I don't have... yet). Thats what AF was doing, and he was very helpful as far as what he was looking for with "probe tender" and the membrane and all, but how do I know I'm at that point to even start checking if I'm not monitoring the meat temp?
2) The spritzing thing... I've seen AF do it with his brisket and now with beef ribs. I don't read too much here about people do that... am I just not noticing? Do most not do it? I'm filling my SNS with water, so I assumed that was all I needed.
3) Given it'll be my first crack at these, I was thinking I'd just head over to Sam's Club and see what I could get. I know they carry them, I've seen them, and was hoping I could find packs of the English cut. I'm assuming it'd be Choice grade, so obviously cheaper and if I blow it its not a big loss. But do you think its worth heading over to a solid butcher and trying to find prime grade for a first attempt - basically hedging my bet for something edible? On one post I read the difference should be about $5/lb vs $15/lb? The cost isn't a huge issue, but I've heard the window for "ready vs. overcooked" is much smaller with beef ribs so if my chances of blowing it are high that might persuade me to go with choice until I figure this out.
Thanks in advance... the fact that I produce anything edible is a testament to your greatness!
1) Re: temp of the ribs, I couldn't find any pics or references to people having a thermometer in the meat during the cook. Looking at the uncooked beef ribs it looks like maybe you could find a thick spot between bones and monitor there (unlike pork ribs, but I've done BBBs enough "I just know" now). But looking at cooked beef ribs, there appears to be a lot of shrinkage, which makes me think its maybe not viable? I don't have enough experience to "just know when to start probing" beef ribs with a thermopen (which I don't have... yet). Thats what AF was doing, and he was very helpful as far as what he was looking for with "probe tender" and the membrane and all, but how do I know I'm at that point to even start checking if I'm not monitoring the meat temp?
2) The spritzing thing... I've seen AF do it with his brisket and now with beef ribs. I don't read too much here about people do that... am I just not noticing? Do most not do it? I'm filling my SNS with water, so I assumed that was all I needed.
3) Given it'll be my first crack at these, I was thinking I'd just head over to Sam's Club and see what I could get. I know they carry them, I've seen them, and was hoping I could find packs of the English cut. I'm assuming it'd be Choice grade, so obviously cheaper and if I blow it its not a big loss. But do you think its worth heading over to a solid butcher and trying to find prime grade for a first attempt - basically hedging my bet for something edible? On one post I read the difference should be about $5/lb vs $15/lb? The cost isn't a huge issue, but I've heard the window for "ready vs. overcooked" is much smaller with beef ribs so if my chances of blowing it are high that might persuade me to go with choice until I figure this out.
Thanks in advance... the fact that I produce anything edible is a testament to your greatness!
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