JayQ
Knows what a fatty is.
- Joined
- Mar 25, 2017
- Location
- Atmore, Al
I may have ruined dinner and I don't know if I should stop the Mickey D's for the kids. But it's not the kind of problem you might think I have. Yesterday I stopped at my favorite butcher shop and picked up my first short ribs. I have no idea why I've never wanted to cook them before or why I decided to try them yesterday. But I picked up 2 four bone racks of beef short ribs. I fired up the OK Joe about 7am this morning and started peeling the membrane of the back and removing what appeared to be a fat cat off the meat side. Once I was satisfied with how they looked I was a little disappointed. I was really hoping they might have a little more meat to them. But a dusted them with a new seasoning I picked up (heaven made products; it's incredible) and then covered them with salt and pepper. And off to the pit they went. I was running hickory and oak and the fire got I little hotter than usual. About 350 for an hour then back to my normal 300 the rest of the cook. About 1130 or so I took a peak at them a decided I'd wrap them till almost tender. About 1215 or so they probe about 205 and butter smooth. I was thinking "crap now I won't be able to reset the bark for very long." But I unwrapped them and then I headed inside to grab a cutting board. 2 minutes later they were off and resting MY OH MY.... the smelled incredible! I figured since I haven't had lunch I would slice off a little bark and give it a nibble. Baaad idea... now I want a whole rib. What's the big deal. Chefs privilege, right?
Now don't get me wrong I love a good brisket but sometimes the flat is to lean and the point is a little to fatty for my personal taste. But these Dino bones... ARE ON POINT.. perfect, absolutely perfect... Man. Talk about good.. OOOO WOW. Not to lean, not to fatty. Best beef BBQ I've ever cooked. Now I got to have another bone. Needless to say, I almost stood at the cutting board and ate an entire rack myself. Feeling very proud licking my fingers I realized my family is probably gonna want a 3 bones a piece too. Now I'm short on Q. What to do, what to do? I know for sure these short ribs will be cooked a few more times this summer.
In all seriousness, these things are a great medium for me between brisket flat and brisket point. They came out super sticky and really juicy. When I thought they may not be as thick as I'd would have liked they pulled back from the bone and puffed right up. If you've ever considered cooking them I would definitely give them a shot. You may be really surprised like I was.
Now don't get me wrong I love a good brisket but sometimes the flat is to lean and the point is a little to fatty for my personal taste. But these Dino bones... ARE ON POINT.. perfect, absolutely perfect... Man. Talk about good.. OOOO WOW. Not to lean, not to fatty. Best beef BBQ I've ever cooked. Now I got to have another bone. Needless to say, I almost stood at the cutting board and ate an entire rack myself. Feeling very proud licking my fingers I realized my family is probably gonna want a 3 bones a piece too. Now I'm short on Q. What to do, what to do? I know for sure these short ribs will be cooked a few more times this summer.
In all seriousness, these things are a great medium for me between brisket flat and brisket point. They came out super sticky and really juicy. When I thought they may not be as thick as I'd would have liked they pulled back from the bone and puffed right up. If you've ever considered cooking them I would definitely give them a shot. You may be really surprised like I was.
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