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Boneless Short Ribs

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4900
    • Charlotte, NC

    Boneless Short Ribs

    I cooked these on my Mak 2 Star General yesterday. Cooked at 225F for 7 hours, then sauced them, then threw them in an aluminum pan for about 45 minutes to let the sauce set. The rub is Big Bad Beef Rub (with salt) and the Sauce is Kansas City Barbecue Sauce. I made the sauce as per the recipe with following variants: I doubled the honey to 1/2 cup, I used tamarind paste, I strained the onions after the sauce simmered.


    Rubbed with EVOO and rubbed with BBBR. The BBBR was from the old (with salt) recipe so I did not dry brine. Click image for larger version

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    Here they are on the Mak 2. I have a sheet pan underneath to catch drippings. I poured 195F water in the pan to help with smoke adherence for the first few hours of the cook. Click image for larger version

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    This is how they looked about 4 hours into the cook Click image for larger version

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    After about 7 hours the meat was in the 190s internal temp. I took them off and coated them liberally with KCBS while the Mak heated up to 325. I then covered the pan with foil and let them cook another 45 minutes or so on the Mak. Click image for larger version

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    Here is a pic of the final product. I took these over to a friend's house. They were a huge hit. Tender, juicy, nice bark, the BBQ sauce was by far the best I've ever made... It was a good meal! Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9897
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Where did you get the short ribs? All we have here are Select tough as nails short ribs. I only did them once. I would definitely have to order a higher grade next time. Or Jaccard them things for 12 hours like a mad man.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      You could always sous them at 129 for 72 hours, then shock, chill, and smoke.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    #3
    Wow David, You made the high dollar beef look worth it!

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4900
      • Charlotte, NC

      #4
      Originally posted by Jerod Broussard View Post
      Where did you get the short ribs? All we have here are Select tough as nails short ribs. I only did them once. I would definitely have to order a higher grade next time. Or Jaccard them things for 12 hours like a mad man.
      ​They we're $7.99 per lb at my local grocer. Angus meat.

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 4900
        • Charlotte, NC

        #5
        Originally posted by Jon View Post
        Wow David, You made the high dollar beef look worth it!
        Thank you Sir. This was my first time cooking them. It won't be the last!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9897
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          Originally posted by Pit Boss View Post

          ​They we're $7.99 per lb at my local grocer. Angus meat.

          ahaha......gotcha

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            They also weren't really short ribs. They were called boneless short ribs on the package and the meat reminded me a lot of chuck roast. Then there was another label on the package that called it "pot roast" meat. Color me confused at this point.
        • bocefuss
          Founding Member
          • Jul 2014
          • 79
          • San Antonio, TX
          • Charbroil Red infrared gas grill, 3 burner
            Cookshack AmeriQue electric smoker
            New Braunfels Bandera charcoal/wood tower smoker
            Weber portable kettle charcoal grill

            I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.

            I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!

            I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.

          #7
          Awesome! Will have to try this recipe soon. Looks soooo goood. I can get decent boneless short ribs at HEB.

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 4900
            • Charlotte, NC

            #8
            Originally posted by bocefuss View Post
            Awesome! Will have to try this recipe soon. Looks soooo goood. I can get decent boneless short ribs at HEB.

            I think you'll like the result very much.

            Here's how we put leftovers to good use this morning at the Parrish Manor:

            Eggs Benedict with Chopped beef:
            Click image for larger version

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            Attached Files

            Comment


            • David Parrish
              David Parrish commented
              Editing a comment
              Yeah that's not a bad idea.

            • JCBBQ
              JCBBQ commented
              Editing a comment
              I just groaned out loud looking at these pics. My wife demanded to know what website I was looking at.

            • David Parrish
              David Parrish commented
              Editing a comment
              LOL it's not all that hard to make if you can make eggs benedict.
          • bocefuss
            Founding Member
            • Jul 2014
            • 79
            • San Antonio, TX
            • Charbroil Red infrared gas grill, 3 burner
              Cookshack AmeriQue electric smoker
              New Braunfels Bandera charcoal/wood tower smoker
              Weber portable kettle charcoal grill

              I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.

              I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!

              I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.

            #9
            Wow, looks so good

            Comment

            • _John_
              Former Member
              • Jul 2014
              • 2394

              #10
              Looks really good, the original and the leftovers. I have some heart concerns for you though...

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 4900
                • Charlotte, NC

                #11
                Originally posted by John View Post
                Looks really good, the original and the leftovers. I have some heart concerns for you though...

                LOL, fear not. I got a physical earlier this year and my cholesterol is very normal. We're not here to talk about what healthy is anyway

                Comment

                • bocefuss
                  Founding Member
                  • Jul 2014
                  • 79
                  • San Antonio, TX
                  • Charbroil Red infrared gas grill, 3 burner
                    Cookshack AmeriQue electric smoker
                    New Braunfels Bandera charcoal/wood tower smoker
                    Weber portable kettle charcoal grill

                    I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.

                    I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!

                    I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.

                  #12
                  My go to favorite is breakfast tacos the next morning with a hatch chili salsa

                  Comment

                  • Jerod Broussard
                    Moderator
                    • Jun 2014
                    • 9897
                    • East Texas
                    • Pit Barrel Cooker "Texas Brisket Edition"
                      Weber One Touch Premium Copper 22" Kettle (gift)
                      Slow 'n Sear for 22" Kettle
                      Weber One Touch Premium Black 26" Kettle (gift)
                      Slow 'n Sear XL for 26" Kettle (gift)
                      Weber Smokey Joe Gold
                      Weber Rapid Fire Chimney
                      Vortex
                      Maverick ET-732 White
                      Maverick ET-732 Copper
                      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                      Thermoworks Thermapen w/ Back light (gift)
                      Thermoworks Timestick
                      Cambro Model 300MPC110 w/ Winco SS Pans
                      B & B and Kingsford Charcoal
                      B & B Pellets

                    #13
                    I like quesadillas with american cheese and my beef

                    Pork used to get mayo, now it gets my south carolina mustard sauce....

                    Comment


                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      We gotta upgrade you to a constructed cheese. Use a nice cheese, render it the same way 'Murican cheese in processed, profit massively.
                  • PaulstheRibList
                    Founding Member
                    • Jul 2014
                    • 1579
                    • Lake Charles, LA
                    • 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.

                    #14
                    That looks so fun to eat!

                    Comment

                    • Huskee
                      Administrator
                      • May 2014
                      • 15369
                      • central MI, USA
                      • Follow me on Instagram, huskeesbarbecue

                        Smokers / Grills
                        • Yoder loaded Wichita offset smoker
                        • PBC
                        • Grilla Silverbac pellet grill
                        • Slow 'N Sear Deluxe Kamado (SnSK)
                        • Masterbuilt Gravity 560
                        • Weber 22" Original Kettle Premium (copper)
                        • Weber 26" Original Kettle Premium (black)
                        • Weber 26" Original Kettle Premium (light blue)
                        • Weber Jumbo Joe Gold (18.5")
                        • Weber Smokey Joe Silver (14.5")
                        • Brinkmann cabinet charcoal smoker (repurposed)

                        Thermometers
                        • (3) Maverick XR-50: 4-probe Wireless Thermometers
                        • (7) Maverick ET-732s
                        • (1) Maverick ET-735 Bluetooth (in box)
                        • (1) Smoke X4 by ThermoWorks
                        • Thermapen MkII, orange
                        • ThermoPop, yellow
                        • ThermoWorks ChefAlarm
                        • Morpilot 6-probe wireless
                        • ThermoWorks Infrared IRK2
                        • ThermoWorks fridge & freezer therms as well

                        Accessories
                        • Instant Pot 6qt
                        • Anova Bluetooth SV
                        • Kitchen Aide mixer & meat grinder attachment
                        • Kindling Cracker King (XL)
                        • BBQ Dragon
                        • Weber full & half chimneys, Char-Broil Half Time chimney
                        • Weber grill topper
                        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                        • Pittsburgh Digital Moisture Meter

                        Beverages
                        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                        • Most favorite beer: The one in your fridge
                        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                        About me
                        Real name: Aaron
                        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                        Occupation:
                        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                      #15
                      Lookin' good as always Dave

                      Comment

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                      2021 Meat-Up In Memphis Canceled

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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