I got myself a Weber Summit Charcoal Grilling Center as a housewarming gift almost a year ago having only grilled simple things up until that point: burgers, sausages etc.
Lots of learning happened. Lots of tasty food, too. Heck, even the failures were pretty tasty. The magic of charcoal and smoke!
But this is definitely the best result I’ve ever gotten. And it’s the first time I’ve ever cooked short ribs!
Short ribs are tough to come by in my neck of the woods but I finally found some at Whole Foods. Here they are after trimming and dry brining overnight in my fridge:
One hour in at 250-275. Smoking with pecan wood. Spritzed with equal parts apple cider, apple cider vinegar and chicken stock every 30 minutes after the first hour. Starting to get some color and pullback:
3 hours in, probing at around 170. Into a pan with chicken stock, then covered to braise:
Hour and a half later, unwrapped them and gave them another spritz and a half hour nekkid. Decided to yolo it and throw on some fingerling potatoes with onions, rosemary, garlic, salt and pepper. Gave them just a half hour of smoke before I took them inside to finish at 450 in the oven.
After 5 hours of cooking, these guys were probing butter-soft and reading about 207. They got tucked in to a tinfoil bed to rest for an hour:
Money shot with a token side of spinach:
Lots of learning happened. Lots of tasty food, too. Heck, even the failures were pretty tasty. The magic of charcoal and smoke!
But this is definitely the best result I’ve ever gotten. And it’s the first time I’ve ever cooked short ribs!
Short ribs are tough to come by in my neck of the woods but I finally found some at Whole Foods. Here they are after trimming and dry brining overnight in my fridge:
One hour in at 250-275. Smoking with pecan wood. Spritzed with equal parts apple cider, apple cider vinegar and chicken stock every 30 minutes after the first hour. Starting to get some color and pullback:
3 hours in, probing at around 170. Into a pan with chicken stock, then covered to braise:
Hour and a half later, unwrapped them and gave them another spritz and a half hour nekkid. Decided to yolo it and throw on some fingerling potatoes with onions, rosemary, garlic, salt and pepper. Gave them just a half hour of smoke before I took them inside to finish at 450 in the oven.
After 5 hours of cooking, these guys were probing butter-soft and reading about 207. They got tucked in to a tinfoil bed to rest for an hour:
Money shot with a token side of spinach:
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