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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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02-12-2011, 09:44 PM
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#1 |
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Quintessential Chatty Farker
  Join Date: 10-19-09
Location: Melbourne, VIC
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Nailed dem Beef Short Ribs (Pron)
G'Day Bruces'
Well, I think I can finally say it... I can do BBQ...  This Q turned out exactly how I'd hoped and for the first time, maybe this would find it'sd way onto a BBQ menu, it was that good...  I wanted to enter something for the "Something you eat with your hands" TD, and As soon as I saw this... I knew what to do...  Nice and chunky...  Anyway, I didn't want to use a store bought rub for this, so I made my own. Since there have been a few threads on rubs and sauces recetly, I just closed my eyes and chucked stuff together. I started with SmokeJumpers Chilteplin Chili's and some Szhechun peppercorns. these were toasted gently and then added to the rest of the mix...  Here's the mix...  Here's the recipe... hope you like it... it turned out super...  Then applied the rub with a bit of EVOO and let them sit for a few hours.  Fired up the COS and put them on at about 280F... this pic about 1hour in  While the short ribs were doing their thing, I got three friends of mine...  Full bottle of stout, 1/4 cup of Malt Vinegar and 2 big dessert spoons of Molasses. Into a pot, brought to the boil and simeer 20 mins. Then after the short ribs had been in for about 2.5hours , I added the braising mixture to the ribs in my big bain-marie pan and covered with foil  There was just enough mix to cover the bottom of the pan and this resulted in a gentle steaming of the ribs. They were in here for about 1.5 hours.   Then I placed the ribs back onto the offset at about 200F, and drained the braising fluid and all the beef juiced into a saucepan. I drained off the fat and reduced on high heat to make a glaze..  Another 30 mins, and they were sooooooo ready to eat...     And then onto the eating... And man, were they good!  Son number 2 was happy to pose for a photo eating with his hands... And Daugher number 1... took this photo!  So... how did they taste??? Well, frankly they were so tender, no kidding... That 1 hour slow braise made all the difference. The intensity of the beef was huge, brought out by the beer glaze.. They were smokey, sweet, hot, and very complex in flavour... almost like chocolate, no joke... Final pic... number 2 son again...  This is a dish we sure will be doing again! Thanks for looking! Cheers! Bill |
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02-12-2011, 09:48 PM
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#2 |
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Knows what a fatty is.
Join Date: 01-10-11
Location: Myrtle Beach, SC
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Wow, those look awsome!
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Smoke Hollow 44241G2 |
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02-12-2011, 09:50 PM
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#3 |
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Phizzy
  
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Looks great Bill. Now I want some beef ribs too.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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02-12-2011, 09:54 PM
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#4 |
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Quintessential Chatty Farker
 
Join Date: 12-17-10
Location: Pleasanton, Ca
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That's looking real good. Man those beef ribs have got some meat on 'em
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XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) http://www.amlwoodart.com |
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02-12-2011, 09:55 PM
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#5 |
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On the road to being a farker
Join Date: 09-20-09
Location: Lowell Arkansas
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Looks good Bill. Tasty looking ribs.
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02-12-2011, 09:58 PM
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#6 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Great job so far Bill.
(If only you could Twitter as good as you Que)
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Larry I am no longer captious...so bite me Shane. The best way to reach me is with email: larry@larrygaian.com |
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02-12-2011, 10:10 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Dang those look good Bill! Just perfect!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-12-2011, 10:11 PM
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#8 | |
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Quintessential Chatty Farker
Join Date: 10-19-09
Location: Melbourne, VIC
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Quote:
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02-12-2011, 10:24 PM
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#9 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Wow, those look incredible! Love the use of Szechuan peppers, although I'm curious if they ended up having the same "numbing" effect they can have on some dishes. I've had some dishes so loaded with Szechuan peppers that I feel like I have been shot up with novocaine! Don't get me wrong, I love the stuff!
Awesome pics.
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“If you don’t know who I am, then maybe your best course would be to tread lightly.” For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm |
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02-12-2011, 10:26 PM
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#10 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like you farking nailed it Bill!
 Fantastic!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-12-2011, 10:27 PM
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#11 |
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Is lookin for wood to cook with.
Join Date: 10-22-10
Location: Toowoomba, Australia
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looks unreal mate, good job
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02-12-2011, 11:13 PM
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#12 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Those look great Bill, outstanding
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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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02-12-2011, 11:18 PM
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#13 |
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Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
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HoleyBalls! Those LOOKAWESOME!
I'd EET All of those!! Nice work!! |
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02-13-2011, 12:02 AM
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#14 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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They look killer, indeed!
John |
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02-13-2011, 12:17 AM
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#15 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Outstanding! That really looks fantastic. It's never occurred to me to try short ribs - gotta put it on the list of things to do - thanks for posting.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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 SPFP Avatar by my son! WTFWGALD? 
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