R2Egg2Q
is One Chatty Farker
After searching for a plate of short ribs for a while, I finally located some at the local Restaurant Depot. Granted I had to buy 4 plates weighing a total of 18 lbs (the chopstick is just to give perspective on size - it's 10" long):
I decided to try Adam Perry Lang's recipe for Short Ribs with Fleur De Sel: http://abc.go.com/shows/jimmy-kimmel-live/news/recipes/adam-perry-lang-short-ribs
The ribs start with applying a mustard based moisturizer:
The ribs went outside to meet up with the Large Egg which had been stabilized at 250 with some red oak for smoke wood (a light brush of canola oil was applied before they went it):
Five hours later then were wrapped in foil with the wrapping mixture and back on the Egg for an hour:
The final 45 minutes on the Egg were unwrapped:
The final stage includes using this Fleur De Sel (I think is French for "Ha Ha you paid $15 for half a pound of sea salt") as part of the board dressing:
The recipe calls for slicing the rib meat perpendicular to the bone and dredging the slices on the board dressing:
This was definitely different way of cooking beef ribs for me as I normally cook beef back ribs with simple rubs and simply just cooking them until indirect until tender. The end result on these short ribs was incredibly moist & tender beef but perhaps a little salty for our tastes. I will do this again (I have two more plates) but will cut back a little on the seasoning.
Thanks for looking!
I decided to try Adam Perry Lang's recipe for Short Ribs with Fleur De Sel: http://abc.go.com/shows/jimmy-kimmel-live/news/recipes/adam-perry-lang-short-ribs
The ribs start with applying a mustard based moisturizer:
The ribs went outside to meet up with the Large Egg which had been stabilized at 250 with some red oak for smoke wood (a light brush of canola oil was applied before they went it):
Five hours later then were wrapped in foil with the wrapping mixture and back on the Egg for an hour:
The final 45 minutes on the Egg were unwrapped:
The final stage includes using this Fleur De Sel (I think is French for "Ha Ha you paid $15 for half a pound of sea salt") as part of the board dressing:
The recipe calls for slicing the rib meat perpendicular to the bone and dredging the slices on the board dressing:
This was definitely different way of cooking beef ribs for me as I normally cook beef back ribs with simple rubs and simply just cooking them until indirect until tender. The end result on these short ribs was incredibly moist & tender beef but perhaps a little salty for our tastes. I will do this again (I have two more plates) but will cut back a little on the seasoning.
Thanks for looking!
