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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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08-30-2013, 12:47 PM
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#1 |
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On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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Beef Short Ribs
I'm about to smoke some beef short ribs, wanted to know what you guys think...should I smoke them whole or cut the ribs and smoke them individually? I would think keeping them together will be better, not as dry, but I could be wrong. It's happened before, according to the wife
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08-30-2013, 12:56 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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I'd keep 'em whole.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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08-30-2013, 01:00 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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This is a bark issue.
I would keep them whole, as the meat inside will be better. Some would separate them, as the bark outside will be more.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-30-2013, 01:26 PM
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#5 |
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Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Cook them whole for sure.
Then I treat them the same as pork ribs when they are done. I cut them to individual bones, dust the cut sides with rub, and throw them on the grill for a couple of minutes per cut side. Fantastic flavor "Pop" from the rub and extra char.  Great Eats! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-30-2013, 01:44 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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08-30-2013, 01:48 PM
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#7 |
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Knows what a fatty is.
Join Date: 06-11-13
Location: Benicia Ca
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I always cook mine whole .... It also gives you options when you serve .. By the bone , or debone and slice cross grain in serving size slices ....
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wsm 22,summit 650, 22" kettle, 3 tap kezzer...and a smokin blue thermopen |
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08-30-2013, 01:52 PM
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#8 | |
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Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
It does. Killer flavor. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-30-2013, 03:57 PM
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#9 |
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Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
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Yes Yes Whole. I do mine just like pig ribs. Nice to see someone still likes beef!
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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08-30-2013, 10:26 PM
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#10 |
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On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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And the after shot
They turned out great, thanks all!
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08-30-2013, 10:33 PM
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#11 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Look great!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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08-30-2013, 10:40 PM
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#12 |
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Got Wood.
Join Date: 08-15-13
Location: Boise, ID
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Those look real nice.
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08-30-2013, 10:42 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I'm close enough for leftovers!!!
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Kettleheads Anonymous Charter Member |
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08-31-2013, 07:23 AM
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#14 |
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Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Yes~!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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08-31-2013, 08:17 AM
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#15 |
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is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Oh damn, those look awesome ! Wish I could get my hands on slabs like that.
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Horizon 24" X 48" Marshal RD Special Offset |
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