So I called my usual butcher shop (never done me wrong) and specifically asked for "Beef Short Ribs - Dinosaur type. About 6 inches long with 1 to 1.5 inches of meat on top of, not between the bones". This is what I got. Like a dummy, I trusted them and didn't check before I left. So now the question becomes, can I even smoke these? Maybe I should just throw them in a slow cooker for half a day and make pulled beef sammies... So any recommendations on a way to smoke these would be helpful, there are 12 of these pieces in total. I use an Oklahoma Joe's offset charcoal/wood smoker, and I have hickory ready for Sunday (also doing chicken quarters). Oh, and my local grocery store had the exact ribs I was looking for, so Sunday dinner is safe.
John "JR"
Minnesota/ United States of America
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You need too ask for "Beef Plate Ribs" or Plate ribs. Shorties are cut from the plate. If they are cutting shorties, they will have plate ribs.
That being said, you certainly can smoke these. They are just shorties, albeit thin, without the bone. These will cook pretty fast. I would go low, 225 F and give it some oak or hickory smoke.
Correct! Also check out the post on "What to call this type of beef rib". Lots of good info on what to tell or show the butcher to get the right stuff.
Thank you all. I will remember the "plate ribs" terminology. I think the nice ribs I got from my grocer will take a good 5+ hours @225. And about 2.5 - 3 hours for the chicken quarters. I probably put these pseudo-ribs in the same time as the chicken. If they get done early, they'll become an appetizer along with our smoked wahoo fish dip!
Butchers should know the lingo. What you are wanting are NAMP 123A ribs. These are what you are wanting if you are looking for the Texas Dino ribs. NAMP 123A are ribs 6, 7 & 8. Dang big and dang good.
Too small for Dino. 130 chuckies are dang good. The Dino ribs are 123A. Hard to find down in these parts cus Aaron Franklin and Louie Mueller Barbeque buys them all up. The 130 Chuckies are faster and dang scrumptious for sure though. Bones are smaller, round, but dang good.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I've cooked the Boneless Short Ribs, and they are very good as well! Still takes a good while to get them tender, so I would put them on well before the chicken. We ended up with a 60 pound case of them, and I'm trying to remember how long to get them to buttah. 3-4 hours at minimum. Use tenderness as doneness test.
I leave the membrane on them, and dry brine them. After salting I jaccard the meat side and let them sit at least overnight, 24 is better (48 not necessary as it is much thinner than a brisket, chuck, or clod). After I start up the pit and add the wood (oak and mesquite), I unwrap the ribs, slather in hot sauce, and then my rub. Smoke at 225 bone down until the bark is set up really hard (2-3 hours), then wrap in foil with about a 1/8 cup of beef stock, and smoke until the tenderness you like (again 2-3 hours). Once tenderness is achieved, place back on the smoker and smoke until bark has tightened back up
The boneless ones are great too. I do the same thing, but instead of crutching them, I remove them and braise them in a little beef stock in the oven until they almost fall apart. Serve over a bed of mashed taters or polenta!
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