I've been on a beef rib kick for quite some time. Specifically, individually cut short ribs ("chuck" i think?). I love dino bones but something about the smaller, 3-4 bite size of these little fellers appeals to me. Plus, when they are individually cut, you get 360 degrees of bark! Was just wondering if any of you have favorite techniques you use for cooking them?
Personally, I don't trim them or mess with them at all right out of the package. Just rub on some mustard/louisiana hot sauce, apply the rub, and let sit in the fridge for a few hours. I've been smoking at 250-275 for 5 hours nekkid, then foiling for an hour before one last hour unwrapped. Spritzing after the first couple hours once the bark forms.
I did try something a little different the last time I made them. Did the usual 5 hours unwrapped, then I put them meat side up in a foil pan with a little beef broth and beer inside and covered with foil for two hours. Finished the last hour inside the pan but with the foil cover off. They came out even more tender.
Any beef rib ideas I should try, either a new way of cooking them or a different use for the end product (sliders, tacos, etc)? Does anyone use a different type of rub other than the standard beef/brisket SPOG?
Oh, and found this pic of some I made a few months back. If I remember correctly, I experimented with just going 7 hours unwrapped with these. The meat wasn't quite as tender as wrapped but the fat rendered beautifully to where it just crackled and dissolved like melted butter. I can't get it to do that when wrapping. :becky:
Personally, I don't trim them or mess with them at all right out of the package. Just rub on some mustard/louisiana hot sauce, apply the rub, and let sit in the fridge for a few hours. I've been smoking at 250-275 for 5 hours nekkid, then foiling for an hour before one last hour unwrapped. Spritzing after the first couple hours once the bark forms.
I did try something a little different the last time I made them. Did the usual 5 hours unwrapped, then I put them meat side up in a foil pan with a little beef broth and beer inside and covered with foil for two hours. Finished the last hour inside the pan but with the foil cover off. They came out even more tender.
Any beef rib ideas I should try, either a new way of cooking them or a different use for the end product (sliders, tacos, etc)? Does anyone use a different type of rub other than the standard beef/brisket SPOG?
Oh, and found this pic of some I made a few months back. If I remember correctly, I experimented with just going 7 hours unwrapped with these. The meat wasn't quite as tender as wrapped but the fat rendered beautifully to where it just crackled and dissolved like melted butter. I can't get it to do that when wrapping. :becky:
