Beef Chuck Short Ribs -report with pictures

btw - what the hell does PrON mean?

BBQ log 2013.09.08 ambient temp 75F and windy
Napoleon Apollo 3 n 1 (full stack) similar to WSM
Beef Chuck Side Ribs 4 lb
Lawry’s Seasoned Salt, Seasoned pepper and Montreal steak spice rub and Olive Oil at 10:30 AM – from fridge to room temp
Lit chimney 12:05
Dumped chimney 12:20
Stacked smoker 12:20 – all bottom vents full open
Ribs on 12:45 @275
Added 2 chunks Cherry wood 12:50
Temp 300 at 1:10
Temp 275 @ 2:10
Added charcoal and Cherry chunk @ 2:30
Temp 290 @ 3:00
Temp 305 @ 3:25 blue smoke
Temp 275 @ 4:00 added charcoal
TEMP 250 @ 4:10
4:30 Temp 285 thin blue smoke
Worcestershire “sauce” at 4:35
Toothpick test pass at 4:45
Rest in cooler wrapped in foil at 4:50
Ate at …5:15

Notes:
Overall great tenderness and texture, good flavour
Good bark
Don’t use seasoned salt and Montreal steak spice WAY too salty together.
Season with Lawry’s Pepper only
Use single stack to use less charcoal – not able to maintain 300 at full throttle at these conditions. Waste of charcoal

Uncle JJ said:

Strange - I did beef ribs too - for the 1st time ever. I'll post pix in separate thread.

Nice looking cook!

Click to expand...

Thanks. These were my first as well. I LOVE beef ribs. Hell, I like meat!!