English Cut Beef Short Ribs
First try at these, never had them before. Found some very helpful info on this thread here.
My local Fresh Market started carrying these, I noticed the were Prime and had to try. I was a bit concerned with the differences in thickness possibly requiring them to come off all at different times. Wasn’t an issue.
When I opened them up, I took a guess at trimming. For the most part they seemed to have one bone side and the other side with a piece of fat on top with silver skin under it. I removed that to expose the meat. Knives were recently sharpened so it was easy. At this point I started dry brining them (18 hours prior). I went a little light on the salt since I planned to use Hank’s Bonafide Beef Rub and it has a little salt in it. They weren’t salty at all, so that seemed to work.
I got them on the 26†with a full SNS this morning. Smoked for 5 hours with mesquite wood chunks at around 250F. After 5 hours they were all around 197-199F per the Thermapen and probe tender. I mean like a hot knife thru butter. Not trusting that, I did it again. Same results - off they came! Wrapped and held them in the oven at 170F for an hour.
I wasnt sure sure what to expect, but wow... rich, moist, flavorful, tender beef bites. The bark was just great, the flavors were amazing (kudos Henrik !), and it had softened up just a bit during the hold. Perfect. Had a really nice smokey flavor, and you could tell how well things had rendered down in each juicy tender bite. I really liked them, very pleasantly surprised. My wife did too, she went back for seconds, but does still prefer babybacks. My kiddo, not so much... "It tastes like steak on a bone. With no BBQ sauce." 🙄 Saves me money each time I buy steak I guess...
All in all another learning experience, and a great dinner. Thanks again, AR... 👍ðŸ»
My local Fresh Market started carrying these, I noticed the were Prime and had to try. I was a bit concerned with the differences in thickness possibly requiring them to come off all at different times. Wasn’t an issue.
When I opened them up, I took a guess at trimming. For the most part they seemed to have one bone side and the other side with a piece of fat on top with silver skin under it. I removed that to expose the meat. Knives were recently sharpened so it was easy. At this point I started dry brining them (18 hours prior). I went a little light on the salt since I planned to use Hank’s Bonafide Beef Rub and it has a little salt in it. They weren’t salty at all, so that seemed to work.
I got them on the 26†with a full SNS this morning. Smoked for 5 hours with mesquite wood chunks at around 250F. After 5 hours they were all around 197-199F per the Thermapen and probe tender. I mean like a hot knife thru butter. Not trusting that, I did it again. Same results - off they came! Wrapped and held them in the oven at 170F for an hour.
I wasnt sure sure what to expect, but wow... rich, moist, flavorful, tender beef bites. The bark was just great, the flavors were amazing (kudos Henrik !), and it had softened up just a bit during the hold. Perfect. Had a really nice smokey flavor, and you could tell how well things had rendered down in each juicy tender bite. I really liked them, very pleasantly surprised. My wife did too, she went back for seconds, but does still prefer babybacks. My kiddo, not so much... "It tastes like steak on a bone. With no BBQ sauce." 🙄 Saves me money each time I buy steak I guess...
All in all another learning experience, and a great dinner. Thanks again, AR... 👍ðŸ»
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