Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Barrister DEW's Best BBQ Beefribs (short) - Version #1

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dewesq55
    replied
    I have a friend with a pellet smoker. He says he always cuts them into individual ribs and they come out good. As for my cook, let me be clear: I am an incredibly harsh critic of my own cooking. I always expect it to come out great, not just good. When it doesn't, I debrief relentlessly. These ribs came out good, but not great. They tasted great, but were drier than I expected. They weren't "saw dust" dry by any stretch, just a little overcooked.

    Leave a comment:


  • OGMrWhite
    commented on 's reply
    Awesome thanks. My wife doesn't believe that I can do the short ribs in the smoker so I want to prove her wrong. She thinks SR need to be braised.

  • Huskee
    replied
    Originally posted by OGMrWhite View Post
    Those look mighty tasty to me.

    Someone recently gave me some grass fed short ribs, but they are all individual bones (already cut). Do you guys think they would still smoke well? or should I just be safe and braise them?
    They'll be fine as long as you follow the recommended technique, here's Meathead's recipe for smoked Texas style short ribs. And if you were to decide to braise them he has a recipe for braised short ribs too.

    Leave a comment:


  • OGMrWhite
    replied
    Those look mighty tasty to me.

    Someone recently gave me some grass fed short ribs, but they are all individual bones (already cut). Do you guys think they would still smoke well? or should I just be safe and braise them?

    Leave a comment:


  • Dewesq55
    commented on 's reply
    Yeah. I was following the Adam Perry Lang recipe and I wanted to sauce them, which I did. After I took them out of the wrap and put the temp probe back in, I wasn't careful and ended up with the tip touching one of the bones. I am pretty sure that screwed with my Mav IT readings and led to them being a little overdone. They weren't terrible at all, they just weren't "great", which I was hoping for. Neither the GF nor I had any trouble finishing ours.

  • Marauderer
    replied
    Well, the presentation was great. The only way I know they were a bit dry was because you said so. As Dave said that 203*F is a magical number.

    Between you and Eugene I gotta go get some beef ribs. I didn't hurt that the last ones I fixed the wife really raved about.

    Leave a comment:


  • David Parrish
    replied
    Those look pretty good! I think you just overcooked them a bit. If the temps went over 205*F, then you for sure did.

    Huskee door's always open! Come on in.

    Leave a comment:


  • Huskee
    replied
    FWIW I treat beef ribs like brisket, wrap at or shortly into the stall, take to 200ish, hold in a faux cambro an hour or three, eat. They don't dry out this way. Yours look great and I bet they tasted great. In case you're lookign for a different way next time I thought I'd share... I need to venture down to VA and have some ribs with you and fish.... then the next day head to Pit Boss' place and taste one of his legendary ribeyes. Yep, this is what I need to do.

    Leave a comment:


  • Dewesq55
    replied
    OK, here are the pix:
    Click image for larger version

Name:	20150113_212209.jpg
Views:	111
Size:	81.8 KB
ID:	52207

    Click image for larger version

Name:	20150113_212317.jpg
Views:	120
Size:	44.9 KB
ID:	52208

    Click image for larger version

Name:	20150113_212551.jpg
Views:	109
Size:	91.1 KB
ID:	52210
    Attached Files

    Leave a comment:


  • Dewesq55
    replied
    So, pix a bit later. The pros: They were tender. They were meaty and filling (one per person was plenty). Good bark. Decent rub. The sauce was very complimentary. DEW The Cons: They were dry-ish. They must have been a tad over-cooked. I think I know why (thermometer probe mishap) and I will correct it the next time.

    Leave a comment:


  • David Parrish
    replied
    That's a good lookin meal (so far anyways).

    Leave a comment:


  • Jon Solberg
    replied
    Thats nice lookin stuff DEW

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    Humidified!!!

  • Dewesq55
    replied
    I unwrapped after 45 mins with the IT at about 183°F. The unwrapping took some time and it's cold out. After adding a bit more rub, per the recipe, and putting them back in unwrapped, the IT dropped to 181°F and stayed there for quite awhile. It's now up to 196°F and I added some APL BBQ sauce to the bottom. In 20 mins I will flip, sauce the meat side and let her go until it reaches 203°F. Per the recipe, cooker still at 275°F.

    Here is a pic (a little hazy) from when I unwrapped. Nice pull-back:

    Click image for larger version

Name:	20150113_181433.jpg
Views:	117
Size:	99.1 KB
ID:	52123

    Leave a comment:


  • Dewesq55
    replied
    Just about, I think. Following the APL recipe, I just wrapped, meat side down on top of a mixture of honey, beef base, water, brown sugar, butter and water. I took the probe out to wrap it better. I also boosted the heat to 275°F and set the timer for 45 min. When I unwrap and put them back in, I will reinsert the Mav probe.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here