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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-27-2013, 01:18 PM | #1 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Beef chuck ribs what to do??
Ok never did these before. Any help would be much appreciated. As in herbs,rubs,spices also need approximate times and foil or no? There 1.22 lbs. in a two pack. I was figuring maybe a bit of evoo then Todds Dirt then smoke for a while then foil and braise in beef base then mix the beef base with some homemade bbq sauce 50/50. Let me know how you feel. Thanks in advance to all. Skidder
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03-27-2013, 01:21 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That actually sounds pretty good right there. I'd add some salt and pepper and maybe a little garlic to the rub.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-27-2013, 01:29 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.
I really prefer these smoked through, no foil and no braise is needed. oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.
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03-27-2013, 02:01 PM | #4 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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This is what I did. I make my own so called Dirt but did add more garlic powder and onion powder along with S & P and rubbed with evoo first. Still up in the air about foil or not. Smoke YES. Maybe about an hour though unless I decide not to foil. I'll see how it plays out. These little critters have more meat than I thought they did. This is gonna go on the smoker with a shoulder and 35 ABTs. Thanks guys.
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03-27-2013, 02:12 PM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks like a good start. I definitely want to see how these turn out!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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03-27-2013, 08:44 PM | #6 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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I like to finish mine with a very light layer of sauce but it's not necessary. Totally depends on your flavor profile preference.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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03-27-2013, 08:47 PM | #7 |
Found some matches.
Join Date: 03-23-13
Location: Edmond, Oklahoma
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Lookin' Good!!!!
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03-28-2013, 06:20 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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No foil!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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Thanks from:---> |
03-28-2013, 06:22 PM | #9 | |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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Quote:
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03-28-2013, 06:45 PM | #10 |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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Are these different than short ribs?
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22.5 WSM, 22.5 OTG, 1992 Smokey Joe |
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03-28-2013, 07:23 PM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Skidder, nooooo.
Those are CHUCK ribs! Chuck them my way!
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Hold my dang beer... |
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03-28-2013, 07:59 PM | #13 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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those look like back ribs, cut in half, not short ribs.
looks like a great start! smoke, plenty to start, give em 4-6 hours, no foil, maybe a light brush of sauce just for some wetness.
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03-28-2013, 08:17 PM | #14 |
On the road to being a farker
Join Date: 03-07-13
Location: Edgewood, MD
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Most certainly back ribs - good stuff, but you'll be shocked how much shrinkage occours!
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