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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, 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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Aussie Lamb Farker Awardee! Show me smoking and grilling LAMB for an ALF Award! Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk! Just remember... the standard has gone up. You Americans are getting good at LAMB! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Too many other bits of BBQ Gear to count! |
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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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Char-Griller 2121 w/ Side Fire Box |
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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
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Looks great Bill. Now I want some beef ribs too.
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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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Babbling 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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Large Big Green Egg, Cold smokehouse, Santa Maria pit, Backwoods Chubby, 26.75" Weber OTG, Weber Performer, WGA MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) 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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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
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Dang those look good Bill! Just perfect!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) 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:
__________________
Aussie Lamb Farker Awardee! Show me smoking and grilling LAMB for an ALF Award! Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk! Just remember... the standard has gone up. You Americans are getting good at LAMB! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Too many other bits of BBQ Gear to count! |
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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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Chris Baker Join the BBQ Brethren Throwdowns Sole recipient of the Silverfinger and fingerlickin Awards! Crock Pot Apprentice in training... Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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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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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA Whip It Off, Chambers! "perhaps...but then again...maybe not..." |
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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.
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50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 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. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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