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Rack of Beef Short Ribs

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  • DavePruett
    Club Member
    • Jan 2018
    • 23

    Rack of Beef Short Ribs

    First time smoking beef short ribs. Ordered a 4-rib plate at my local grocery and asked that they cut it in half across the bone.

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    The one on the right is as received. I have trimmed all the fat and silver skin from the one on the right (plenty of fat and connective tissue running through the meat and I wanted to maximize contact with the rub). After trimming the second half, seasoned both with Killer Hogs AP Rub (salt, pepper, garlic) then hit it well with Meathead's Mrs. O'Leary's Cow Crust. Let it dry marinate for about 2 hours before placing on the smoker.

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    Camp Chef Smoke Pro PG24 DLX Pellet Grill loaded with pecan pellets. 225℉. After 3 hours, here's how they looked.

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    Wrapped in foil and continued another 3 hours, then let them rest for an hours in a cooler. Final result:

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    Super tender and juicy with a flavorful bark and just enough spice from the rub. These bad boys are going into regular rotation at my place!
  • Steve B
    Club Member
    • Jun 2016
    • 3065
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #2
    Beautiful. One of my favorites as well.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13101
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Very tasty lookin'. We prefer them to brisket.

      Comment


      • DavePruett
        DavePruett commented
        Editing a comment
        I am leaning toward these and chuck as a (arguably) better alternative to brisket. If nothing else, a whole brisket or even the flat is just way to much for my wife and I and it does not seem to hold us as well the next day as the other cuts.
    • texastweeter
      Club Member
      • Jul 2017
      • 2937
      • Republic of Texas

      #4
      Good looking cook on one of my favorite cuts of meat.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7462
        • aka Troutman Taco - Hanging Free in Tejas

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #5
        Gotta love shorties, nice write up !!

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #6
          Awesome! Short ribs rival bacon as my favorite meat!

          Comment


          • DavePruett
            DavePruett commented
            Editing a comment
            Maybe we should try doing these with a bacon weave. 😀🥓

          • holehogg
            holehogg commented
            Editing a comment
            Agree short ribs rule.
        • PappyBBQ
          Charter Member
          • May 2015
          • 496
          • Los Angeles
          • Equipment:
            Brinkman Gas/Charcoal duo with offset firebox
            Pit Barrel Cooker
            Maverick Remote Temperature Gizmo with Pit and meat probes
            Thermopen Instant thermo

          #7
          VERY nice! One of my fav's as well.

          Comment

          • Ccarey
            Charter Member
            • Dec 2014
            • 2
            • orlando, fl

            #8
            Nice job!
            did you cook to a temperature or just by time?

            Comment


            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              Neither! Actually the best way is to cook until the ribs are “probe tender”! See Aaron Franklin’s YouTube video on beef ribs for a demo on what probe tender is.

            • DavePruett
              DavePruett commented
              Editing a comment
              As HorseDoctor said, I cooked until probe tender. They were almost there at 5 hours total, but I have them another hour. They probably only needed 15-30 min, but I started working on something else and the hour went by before I noticed.

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          Meat-Up in Memphis 2021

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