Steak on a stick.

andyjMember

Let's get this forum moving again! I'll start...

Picked up a nice rack of short ribs at the local store. On sale for $3.99/lb. Gave them a good coat of Tatonka Dust & 407BBQ rub.

Into the FEC they go. Two hours at 200 for some extra smoke then up to 250 for the remainder of the smoke. But they were taking a while, so near the end I cranked it up to 350 to get them done.

Damn things took close to nine hours. Longest they've ever taken. Usually it's six to seven hours.

Never know which way them bones are going to move. Bark was awesome.

But damn it was worth the wait. I think I like short ribs better than brisket.

Thanks for looking...

5/28/1810:27 PM

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mountainmanMember

Nice Job!

I love those things and beef back ribs as well.

5/29/187:29 AM

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padrefan98Member

Those are awesome! I love me some short ribs. One of my favorites to do. We call them pot roast on a stick. They are so rich and tasty.

Nice job!

6/1/189:21 AM

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cal 2Member

NICE!

Something to think about, me and the Mrs. was at Golden Corral for a meal and they had plate ribs on the buffet. I asked for a bone, the server, took his knife and cut me a section from off the top of the bone. It was all he could do to keep it together, I knew it was gonna suck. Too my surprise it was the best rendered, juicy plate rib I've ate in a very long time.

My next slab is gonna be overcooked.

6/1/1812:08 PM

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jay1924Member

I've done plate ribs and chuck ribs. I found the plate ribs to be much more juicy and flavorful, but yeah, got to render them a long time.

6/1/181:03 PM

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andyjMember

Can only find Chuck ribs around these parts. I usually cook them til a bit more than probe tender. 204-210 usually.

6/3/183:50 PM

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solemanMember

Love beef ribs. Nice work.

6/3/1810:45 PM

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jay1924Member

I think I agree with you Andy - short ribs over brisket. I'll never deny the flavor of really well-cooked brisket, but short ribs are so much less fussy and time consuming. Some call them "pot roast on a stick," but I think when done well, they more resemble brisket point. Not to make an equivalence argument, but they sure are good.

6/4/187:42 PM

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