MMMM.. BRISKET..
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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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Old 06-09-2014, 05:35 PM   #1
matadorbait
Knows what a fatty is.
 
Join Date: 02-18-14
Location: mountain view, california
Default Quick grass-fed short ribs on new masonry, with prOn

Hi All,

I'm cooking 30# of grass-fed beef short ribs for a party at work later this week, so I did a test run on Sunday. I trimmed one rack lean (no fat cap), rubbed with 50-50 salt and black pepper, and cooked for 4 hours at 130C (265F), then wrapped in BP for another 2 hours at 150C (300F). Wood was whatever was on hand (oak and almond).


IMG_20140608_175448sm.jpg

I sliced it like brisket.

IMG_20140608_175732sm.jpg

The pit is the fourth version of my dry-stacked masonry smoker. I added some rockwool insulation and a cinder-block exterior. Kinda looks like a bank. 12 hours after the cook (ie Monday morning) the firebox was still hot (I'm pretty sure there were minimal coals left last night). Pretty good for a loose pile of bricks.

IMG_20140608_175528sm.jpg
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Old 06-09-2014, 05:35 PM   #2
matadorbait
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and thanks for looking.
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Old 06-09-2014, 05:50 PM   #3
sliding_billy
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Great looking ribs!
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Old 06-09-2014, 06:06 PM   #4
el_matt
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Ribs look great. I wanna see more of that cooker, and the pizza oven, next door.

Matt
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Old 06-09-2014, 06:21 PM   #5
Bludawg
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I so wish I could find me some beef ribs that actually have meat on them Those look DEEElicious!!
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Old 06-09-2014, 06:25 PM   #6
ShencoSmoke
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Very nice!
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Old 06-09-2014, 07:19 PM   #7
Bonewagon
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Nice shorties! Brisket on a stick indeed!
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Old 06-09-2014, 08:25 PM   #8
mchar69
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Quote:
I so wish I could find me some beef ribs that actually have meat on them Those look DEEElicious!!
ASK YOUR BUTCHER!
You are looking for the entire Short Plate, with
Quote:
all
the chuck left on it.
These are ribs 6 thru 10.
If there is a chine bone, I'd ask them to trim it.
I'd have them do a short cut on the bandsaw
between the back of each bone so they'd be easier to finally separate,
- not all the way through.
I figure 5 ribs at 1 1/2 + lbs each, =
7 1/2 - 10 lbs. $5.99 /lb. $50 and more.
This is unusual to most butchers, 'cause they slice the chuck off the ribs and trim that delicious, slow and steady meat. But when you explain
it to them, they get it.
There was the PERFECT photo of a full Short Plate, on SMF and I neglected to
capture it.
It was not the Dino bones, but a full Short Plate of beef ribs.
Look at the ribs in this thread!
OMG!

POST 11 - enjoy!

http://www.bbq-brethren.com/forum/sh...d.php?t=182437
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Old 06-09-2014, 08:35 PM   #9
10-8
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Nice looking beef ribs and the pit is pretty cool
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Old 06-09-2014, 08:48 PM   #10
savageford
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You are going to have some happy coworkers!
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Old 06-10-2014, 12:09 PM   #11
matadorbait
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Quote:
Originally Posted by mchar69 View Post
ASK YOUR BUTCHER!
I figure 5 ribs at 1 1/2 + lbs each, =
7 1/2 - 10 lbs. $5.99 /lb. $50 and more.

These racks are 5 bones / 3 kg (6.6#). In the heart of Silicon Valley, ribs are hard to find and usually cost more like $7-8/# from a good butcher. These were $9/# for grass-fed. I can't afford them for myself, but work bought the meat. I love the bone-in presentation, but for my family I cook shoulder clod and brisket (cheap) and the occasional reverse sear with tri-tip or hanging tender steak (relatively cheap).

And a specific thanks to Bludawg and his KISS brisket technique, which is how I cooked these ribs (more or less).
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