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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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06-09-2014, 05:35 PM | #1 |
Knows what a fatty is.
Join Date: 02-18-14
Location: mountain view, california
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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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dry-stacked masonry, reverse-flow, offset stickburner, with clay pizza oven next door |
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Thanks from: ---> |
06-09-2014, 05:35 PM | #2 |
Knows what a fatty is.
Join Date: 02-18-14
Location: mountain view, california
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and thanks for looking.
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dry-stacked masonry, reverse-flow, offset stickburner, with clay pizza oven next door |
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06-09-2014, 05:50 PM | #3 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Great looking ribs!
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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06-09-2014, 06:06 PM | #4 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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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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"Grandpa, you make the best meat, EVER!!" |
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06-09-2014, 06:21 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-09-2014, 06:25 PM | #6 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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Very nice!
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06-09-2014, 07:19 PM | #7 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice shorties! Brisket on a stick indeed!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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06-09-2014, 08:25 PM | #8 | ||
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
You are looking for the entire Short Plate, with Quote:
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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1 members found this post helpful. |
06-09-2014, 08:35 PM | #9 |
Full Fledged Farker
Join Date: 05-02-14
Location: N.S.B. Florida
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Nice looking beef ribs and the pit is pretty cool
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Bubba Grills 250r, 120 gallon offset stick burner, UDS, Weber 22.5 Kettle, Green Thermapen |
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06-09-2014, 08:48 PM | #10 |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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You are going to have some happy coworkers!
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06-10-2014, 12:09 PM | #11 | |
Knows what a fatty is.
Join Date: 02-18-14
Location: mountain view, california
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Quote:
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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dry-stacked masonry, reverse-flow, offset stickburner, with clay pizza oven next door |
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Tags |
beef, grass fed, short ribs |
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