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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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07-27-2018, 03:08 PM | #1 |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Short Rib Help...
I'm going to our Sam's Club to pick up some short ribs. I'm told they come in a 2 pack of 4 ribs/. Do you smoke these like any other ribs? Do they take about the same time or do they take longer to render?
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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07-27-2018, 03:13 PM | #2 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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LOVE the Sam's short ribs. I cook them like a combo between a brisket and ribs. Rub them like a brisket. I use olive oil and Oakridge Black Ops. You do not need to mess with the membrane. Just trim any hard fat.
Then I cook them at about 275 for 4-5 hours until they probe tender in all spots. Let them rest, wrapped in foil or butcher paper in a cooler for 30 min if you can let them. Awesome!! |
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Thanks from: ---> |
07-27-2018, 03:16 PM | #3 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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07-27-2018, 03:18 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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What Joel said except I pull the membrane cause silverfinger to me to
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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07-27-2018, 03:18 PM | #5 |
Knows what a fatty is.
Join Date: 06-24-18
Location: PA
Name/Nickname : Dr. Weld
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I'm smoking short ribs tomorrow, with some chuck roast burnt ends.. First time for both, so I'll be checking in to see how you did..
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07-27-2018, 03:19 PM | #6 |
Babbling Farker
Join Date: 08-11-13
Location: Rayville , Missouri
Name/Nickname : BBQ Mojo
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a lot of times they do not have them set out as the whole ribs so you might have to ring the bell and ask for them . They tend to cook longer than pork ribs but kind of depends on what temp your cooking at too and your going to love that brisket on a stick .
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Weber Kettle Luke's Firepits / Grill Lone Star Grillz Mini Insulated Cabinet Smoker |
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07-27-2018, 03:31 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I do it a little bit different. I cooked some recently in my PK360 that came out great! I set the PK up for indirect and put a foil pan under the ribs. In the pan I added beef stock and some fresh herbs from the garden.
The ribs cooked at 275 for a couple of hours and I foiled them at that point. I degreased the pan drippings and used what was left in the foil. The liquid has a great flavor of beef and herbs! Then I cooked the ribs until tender, maybe another hour?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-27-2018, 03:39 PM | #8 |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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OK...so 275...any need to foil like pork ribs? Final meat temp like Brisket...start probing at about 195?
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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07-27-2018, 03:41 PM | #9 | |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Quote:
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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07-27-2018, 03:42 PM | #10 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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My method:
-Rub of your choice and on the pit at 250 until about 180 IT. -Pull and pan with a shallow bath of beef broth, a few dashes of Worcestershire sauce, and some pats of butter. -Cover tightly and let it steam for about two hours or until probe tender. -Separate the fat in the pan juice and drizzle over the ribs right before serving.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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07-27-2018, 05:28 PM | #11 | |
Knows what a fatty is.
Join Date: 06-25-12
Location: Muscatine Iowa
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Quote:
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2 - UDS |
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Thanks from:---> |
07-28-2018, 05:21 PM | #12 |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Thanks for all your help. When I went to Sams, they had a huge pack of 2 racks of giant ribs for over $100! Waaaay over my budget. Ended up at SavMart where they had a pack of one of those huge racks, cut in 2, for way less than 1/2 Sams price.
Anyhow, got what I needed, so I just gotta figure out the cook temp, rub and foil or not. Should be interesting...
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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