PICS Smoked Beef Short Ribs

Thanks for sharing. Those look fantastic. I've never seen them with such little fat. Where did you get them? Hopefully, a national chain.

Suspect you did a good job of rendering some of the fat.

I bought them at Sam's Club. I just asked the meat guys if they had uncut short ribs since I knew they put cut short ribs out in the meat case. The only downside is if you buy them uncut, you have to putchase a cryovac of them which is four three-rib racks. This works out to about 18-20 lbs per cryovac. And at $3.50 per lb, you can do the numbers. But they are good!

BTW, I pull the membrane from the back of the ribs and then I trim all the silverskin off the top of the ribs.

Are those peaches and grapes in your beans?

Peaches, yes. Grapes, no. You might be seeing some red bell pepper or onion.

Spectacular!..........oh, I mean the kitchen.......but the ribs look great! I'll be in MIM in a couple, not cooking, but hanging with a couple of established teams. Will you be there? If so, let me know.

Russell

Well. Since we're talking about your neat kitchen, what is the tall U-shaped pipe thing with the two handles in the first picture? My wife thinks it's for filling pots.

Unfortunately no, LA. Gotta stay and take care of my day job.

Pags, that is exactly what it is. It is a water faucet used to fill pots directly on the cooktop. There is another at the six burner plus wok cooker on the back wall.

Those look great..

Share some details please… Or do I have to take the class to get the secret?

Wood, smoker temp, time, and what temp did you pull them from the smoker?

Thanks

El

Well, El, I don't think it would be right to post the recipe as it is included in Chris Lilly's Big Bob Gibson's BBQ Book. I can highly recommend his cookbook as it has many recipes in it that are excellent.

I will say that I cooked the ribs on my IQ4 FEC100. Started them out for the first hour at 150, then raised it up to 275 for the remainder of the cook. Chris' recipe is based on cooking it on a charcoal grill so I had to adjust his recipe for that.

Hope you understand.

Nice looking beef ribs,most I see is greasy.

Do you check for doneness the same on beef ribs as pork ribs?

No, Chris gives specific temps to pull them at. Keep in mind, Cal, that these are whole short ribs. When I get the racks of three, I pull the back membrane and then trim all the silverskin and most of the fat from the meat side. But surprisingly, the ones I got for the class were not that fatty at all.

I'll send Chris an email and see if he will let me post the recipe here on the forum.

Chris got back to me and has given me permission to post the recipe from his cookbook. Here it is:

Barbecue Beef Short Ribs



Serves 6

Cooking Method:
Indirect Heat

Suggested Wood:
Hickory, Oak, Mesquite

Cooking Time:
2 Hours, 30 Minutes

10 Beef short ribs cut into individual ribs

Dry Rub:

1 Tbls. Salt
4 tsps. Black Pepper
2 tsps. Dark Brown Sugar
2 tsps. Dried Oregano
2 tsps. Garlic Powder
1 ½ tsps. Dried Thyme
1 tsp. Ground Ginger

Stock:

1 cup beef broth, low-salt
3 Tsps. Soy sauce
3 tsps. Minced shallots
2 tsps. Worcestershire Sauce

Remove the membrane from the back of the ribs. With a sharp knife, score the top of each rib by cutting ¼ - inch grooves perpendicular to the rib bone every ½ inch. These cuts will provide more surface area of bark (the flavorful crust).

In a small bowl, combine the dry ingredients and mix well. Apply a generous coat of the rub to all sides of each rib.

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on side of the grill, leaving the other side void. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 275*F) for 1 ½ hours or until the internal temperature of the beef is 160*F.

Once the meat reaches 160*F internal temp, remove the ribs and place them in the center of doubled sheet of aluminum foil, meat side down. In a small bowl, combine the stock mixture and pour it over the ribs. Wrap tightly in foil, trapping the juice inside. Return the foil pack to the grill, close the lid, and cook over indirect heat for 1 hour, or until the internal temperature of the beef reaches 200*F.

Remove the foil packet from the grill and let the beef rest in the foil for 15 minutes. Unwrap the ribs and slice each one to bone at all of the scored cuts. This will create bite-size chunks of meat and allow the juice to penetrate the bark, providing more flavor.

Recipe from: Big Bob Gibson’s BBQ Book, Chris Lilly, Clarkson Potter/Publishers, 2009.

Name dropper!

Next I guess you'll want us to believe that you know other celebrity cooks like Tom, Smokin' Okie, Dr. BBQ, and Rachel Ray and Shania Twain.

I went by to see Ribman today. He's this guy that sells ribs beside a gas station on the outskirts of town. He was taking a nap in his van and the guy helping him wouldn't even wake him up, but you get Chris Lilly to call you back. Amazing.

If John really knows Shania Twain, I'm flying back to Florida for his next cooking class.

Yep,

It's amazing what some State Championships will get you.(LOL)

Heck, most people have to pay for classes, beg for recipes. Me I buy a CS and get everything else free. Privite lessons, personal recipes, and a some fine people to answer questions.

Why would anyone own something different?

Thanks Ribdog,Chris, and Cookshack!!!

Actually, I don't have Chris' cell phone number but I could probably get it if I needed it. Just sent him an email and he repsonded the same day. Chris has always been a very fine gentleman and all around nice guy. I feel very fortunate to know him and call him a friend.

BTW, I feel very fortunate to have met Smokin Okie, Tom and Dr. BBQ. All of them taught me a great deal about BBQ. Even got to cook on the same team as Tom and get to cook these days occasionally with Dr. BBQ.

To be honest with you, many people on the circuit and in the world of BBQ are that way. They put their ribs on the smoker the same as all of us.