MMMM.. BRISKET..
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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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Old 10-10-2015, 08:57 PM   #1
BBQ Freak
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Default Got these Beef Short Ribs Down

I cooked some beef short ribs again today and they came out awesome , I am thinking I like them more than brisket . they have just enough fat through the meat that renders out to make them so juicy and tender .

USDA Choice





these were some big ones and this is what I pay in Missouri .



pulled the skin off the back and trimmed all the fat down close because there is more than enough fat in the meat to keep it moist .



I stabbed the meat with a knife so the Worcestershire sauce and my coarse black pepper and Kosher salt rub would soak in .



four hours in and ready to put in a pan with a little apple juice and wrap .



cooked at 250 degrees and these because they were so big they took 8 hours .



the finished product and they were so good .

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Old 10-10-2015, 09:07 PM   #2
landarc
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Looks like you have those nailed
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Old 10-10-2015, 09:14 PM   #3
ShadowDriver
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Pfffft. I'd chalk that up in the Win column, for sure!
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Old 10-10-2015, 10:10 PM   #4
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That finished sliced shot is straight money! Perfect color as far as I'm concerned sir!
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Old 10-10-2015, 11:16 PM   #5
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Sir, that is a manly bark.
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Old 10-10-2015, 11:24 PM   #6
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Those look so good.
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Old 10-10-2015, 11:26 PM   #7
pjtexas1
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Nicely done! Does the foil change the bark?
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Old 10-10-2015, 11:32 PM   #8
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Old 10-10-2015, 11:54 PM   #9
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Might need to mail a few out for quality control. I'll PM my address.
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Old 10-11-2015, 12:16 AM   #10
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They look phenomenal brother. Excellent job
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Old 10-11-2015, 12:24 AM   #11
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Quote:
Originally Posted by pjtexas1 View Post
Nicely done! Does the foil change the bark?
yes you can tell in the pics , it becomes darker and it kind of crisp it up , if that makes sense . the key is not to use to much liquid , just 1/4" of apple juice in the pan to keep the meat moist .
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Old 10-11-2015, 01:53 AM   #12
Smoke on Badger Mountain
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I'll have a plate!
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Old 10-11-2015, 08:04 AM   #13
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Those look great! I agree with you, I may like them more than brisket.

My daughter wants me to make them "burnt ends style". Something to think about.
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Old 10-11-2015, 08:20 AM   #14
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Yummy Beef ribs
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Old 10-11-2015, 10:21 AM   #15
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Yeah you got that down! I haven't wrapped my beef ribs yet but those look great I might have to try that.
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