Semi live short rib cook (cinepr0n)

WareZdaBeef · May 14, 2018

Tree hours in. Had the el cheapo WSM knock off set to tree fiddy. Wrapped in BP, added water to the pan, and going to let it ride all night at 200F till the bones start to give. Yes it will take awhile, but they all break, eventually.

BillN · May 14, 2018

Looking great.

WareZdaBeef · May 15, 2018

So, another 4 hours at 160F. Its going into the diy combi oven.

aerotech11 · May 15, 2018

Nice. Dem bones look great.

WareZdaBeef · May 15, 2018

aerotech11 said:
Nice. Dem bones look great.

They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.

Czarbecue · May 15, 2018

I've done several Walmart shiners this way but in my Masterbuilt though. Slim beef back ribs can easily dry out at higher temps.

Evil-g · May 15, 2018

I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?

pjtexas1 · May 15, 2018

Excellent :thumb:

Sent from my SM-G955U using Tapatalk

WareZdaBeef · May 15, 2018

Evil-g said:
I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?

TSC had a sale on 22" trail embers for $99, couldn't pass it up.

farmer-fred · May 15, 2018

WareZdaBeef said:
TSC had a sale on 22" trail embers for $99, couldn't pass it up.

I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.

The ribs are looking good. I can't wait to see the finished product.

Norm · May 16, 2018

Do you have a picture of them cut after they are done?

BobBrisket · May 16, 2018

WareZdaBeef said:
They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.

So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

WareZdaBeef, Beef?

Bob

WareZdaBeef · May 16, 2018

BobBrisket said:
So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

WareZdaBeef, Beef?

Bob

They actually are still cooking, well sort of....We had some Tornado's and severe flooding the past few days. I put them in suspended animation and they are finishing up tonight. I'll have the rest of the pr0n sometime tonight after i finish unflooding my basement.

PS, the uncharted territory is cooking extremely low (keeping the ribs steady at 160F throughout the cook). Its nothing new, but i had to say something to get your attention

.

Norm · May 16, 2018

Guess I'm confused then, 2 days ago you posted pics that look like they are fully cooked. I'm not sure what suspended animation is, did you cool them down because of the weather?

WareZdaBeef · May 16, 2018

farmer-fred said:
I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.

The ribs are looking good. I can't wait to see the finished product.

I am using a DigiQ and i drilled extra 1 inch holes in the basket. I use the snake method and get about 12 hours at a steady 275F. I would like to hear more about this Hunsaker Vortex. I know what a Vortex is but i thought that was mainly for high heat in a target area, not so much for long cook times?

Czarbecue · May 16, 2018

WareZdaBeef said:
I am using a DigiQ and i drilled extra 1 inch holes in the basket. I use the snake method and get about 12 hours at a steady 275F. I would like to hear more about this Hunsaker Vortex. I know what a Vortex is but i thought that was mainly for high heat in a target area, not so much for long cook times?

Oh, that’s where you’re wrong. Sure you can open up the intake and the exhaust and let it get to 650F+. I’ve done that by accident several times.

But with the basket having a solid steel wall on all the sides it forces the air underneath the basket and thus controlling the air flow. I was able to get 27 hours of steady 275-300F from a 20 pound bag of Weber briqs. I have a slightly larger Vortex basket that Mark made for my 110 gallon drum. All this with no digital help.

WareZdaBeef · May 16, 2018

Not my best, but i am happy considering the delay.

WareZdaBeef · May 16, 2018

Czarbecue said:
Oh, that’s where you’re wrong. Sure you can open up the intake and the exhaust and let it get to 650F+. I’ve done that by accident several times.

But with the basket having a solid steel wall on all the sides it forces the air underneath the basket and thus controlling the air flow. I was able to get 27 hours of steady 275-300F from a 20 pound bag of Weber briqs. I have a slightly larger Vortex basket that Mark made for my 110 gallon drum. All this with no digital help.

My Basket doesn't have solid steel walls. There is 1 inch holes going around the entire basket. Also, i am using the snake method and i am getting 275F for 12 hours on roughly 6-7lbs of KBB.

tom b · May 16, 2018

those look pretty good can you explain this suspended animation process please?

WareZdaBeef · May 16, 2018

tom b said:
those look pretty good can you explain this suspended animation process please?

Only 10% of Bretheren will understand, but sure.

Basicly, i wrap in BP, then ziplock, and submerge in zero degree ice water for roughly 30 minutes, then into the fridge. This highly complicated process suspends the cooking process for atleast 3 days.

Semi live short rib cook (cinepr0n)

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