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Posted: 4/18/2015 8:30:24 PM EDT
I bought 9 pounds of whole beef short ribs. These ribs are nearly a foot long and have a large amount of meat on them. 
I made two different styles. One is traditional Texas smoked ribs and the other is Asian style. For the Texas style the prep goes like this: Cut away all the top fat. Cover with Dillo Dust (Thanks Mr. Larue). Do this 12-24 hours in advance. For the Asian I use a combination of Soy, Ponzu, Garlic and McCormick Asian style rub. Remove the top fat from these as well. 
I smoke mine at 225 until the internal temp is about 203. This style of cooking melts the fats and connective tissues causing the rib meat to be tender and juicy. Do not wrap in foil or any other dumb shit. Go light on the smoke. I added Apple, Cherry and Hickory for about 30-40 minutes. The Oak from the lump charcoal should be the dominate smoke flavor. 2 hours in: 
It takes about 7 hours at 225 for the biggest ribs. 
After they are done I put a very light coat of my bbq sauce and let it get hot. For the Asian style I coat with a light coat of Teriyaki sauce Served with Potato salad, hot French Bread, Strawberry, Fetta Spinach salad and Shock Top beer with Crown Apple for dessert. Glock 26 with a Ruger LCR for a reload and ESEE 5. The table is made of pallet wood. |
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Posted: 4/18/2015 8:34:06 PM EDT
[#1]
Oh my... That's a solid fucking 11 right there, man.
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Posted: 4/18/2015 8:34:59 PM EDT
[#2]
Awesome. I've never been able to cook short ribs worth a damn.
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Posted: 4/18/2015 8:35:06 PM EDT
[#3]
Need a pic of the meat cut into...looks amazing!
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Posted: 4/18/2015 8:35:09 PM EDT
[#4]
a'yup!
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Posted: 4/18/2015 8:35:40 PM EDT
[#5]
I wish I could get some dino ribs down here
Looks perfect |
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Posted: 4/18/2015 8:36:53 PM EDT
[#6]
Going with a 10 there!
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Posted: 4/18/2015 8:38:02 PM EDT
[#7]
Hell yeah man, I only get beef ribs with the meat between the bones, I wish I had that meat to smoke, so jelly.
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Posted: 4/18/2015 8:39:37 PM EDT
[#8]
Yeah...about that...easy 11 boo...
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Posted: 4/18/2015 8:39:53 PM EDT
[#9]
That sir is a solid 9.
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Posted: 4/18/2015 8:41:43 PM EDT
[#10]
no reloads
no long gun no napkin but the ribs look good |
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Posted: 4/18/2015 8:41:55 PM EDT
[#11]
Quote HistoryQuoted:
Need a pic of the meat cut into...looks amazing! Fucking this Can't show us the thighs and not spread them a little |
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Posted: 4/18/2015 8:42:12 PM EDT
[#12]
-1 for no AR
-1 for no reload +2 for different style ribs |
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Posted: 4/18/2015 8:43:07 PM EDT
[#13]
I prefer pork ribs over beef ribs but I'd give that a 9/10
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Posted: 4/18/2015 8:43:21 PM EDT
[#14]
YUM!!!
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Posted: 4/18/2015 8:43:27 PM EDT
[#15]
Quote HistoryQuoted:
no reloads - reload is a second gun no long gun - true no napkin - Napkin is crown bag but the ribs look good |
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Posted: 4/18/2015 8:44:03 PM EDT
[#16]
Quote HistoryQuoted: I prefer pork ribs over beef ribs but I'd give that a 9/10 |
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Posted: 4/18/2015 8:44:22 PM EDT
[#17]
Yep, that's an eleven. Would have been better in the crock pot but you gotta do with what you have, I guess.
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Posted: 4/18/2015 8:45:16 PM EDT
[#18]
Quote HistoryQuoted:
Same here, but those do look good! Quote HistoryQuoted:
Quoted:
I prefer pork ribs over beef ribs but I'd give that a 9/10 I used to prefer them too. Cooking beef ribs correctly makes them great! |
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Posted: 4/18/2015 8:47:06 PM EDT
[#19]
Nice! I've gotten really good at smoking things in my Weber.
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Posted: 4/18/2015 8:47:55 PM EDT
[#20]
looks good no reloads -2
8/10 |
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Posted: 4/18/2015 8:48:06 PM EDT
[#21]
10/10 Fuck the rules, that looks good!
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Posted: 4/18/2015 8:52:05 PM EDT
[#22]
Quote HistoryQuoted: Oh my... That's a solid fucking 11 right there, man. + the table is made from pallets  ... |
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Posted: 4/18/2015 8:59:43 PM EDT
[#23]
I was with you until you said shock top beer
Get some real beer. I did an early dinner with chicken thighs today with some friends today. Some even had dillo dust, did a little apple wood, came out excellent. |
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Posted: 4/18/2015 9:00:39 PM EDT
[#24]
Quote HistoryQuoted:
I was with you until you said shock top beer
Get some real beer. I did an early dinner with chicken thighs today with some friends today. Some even had dillo dust, did a little apple wood, came out excellent. I like Shock Top. You drinking PBR? 
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Posted: 4/18/2015 9:02:06 PM EDT
[#25]
Growler of Bad Jimmy's Red IPA then we killed a growler of Elysian Space Dust IPA
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Posted: 4/18/2015 10:08:45 PM EDT
[#26]
Quote HistoryQuoted:
Growler of Bad Jimmy's Red IPA then we killed a growler of Elysian Space Dust IPA I don't know what those are... |
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Posted: 4/18/2015 10:14:30 PM EDT
[#27]
Food looks good, presentation could be better.
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Posted: 4/18/2015 10:16:48 PM EDT
[#28]
Damn those look good..
made my mouth water..you sir are doing it right...
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Posted: 4/18/2015 10:19:52 PM EDT
[#29]
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Posted: 4/18/2015 10:20:26 PM EDT
[#30]
Quoted:
http://i60.photobucket.com/albums/h12/jimanders1967/food/Ribs5_zpsr9crwdg1.jpg I bought 9 pounds of whole beef short ribs. These ribs are nearly a foot long and have a large amount of meat on them. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs1_zpsgkgkylfd.jpg I made two different styles. One is traditional Texas smoked ribs and the other is Asian style. For the Texas style the prep goes like this: Cut away all the top fat. Cover with Dillo Dust (Thanks Mr. Larue). Do this 12-24 hours in advance. For the Asian I use a combination of Soy, Ponzu, Garlic and McCormick Asian style rub. Remove the top fat from these as well. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs2_zpssyptphd8.jpg I smoke mine at 225 until the internal temp is about 203. This style of cooking melts the fats and connective tissues causing the rib meat to be tender and juicy. Do not wrap in foil or any other dumb shit. Go light on the smoke. I added Apple, Cherry and Hickory for about 30-40 minutes. The Oak from the lump charcoal should be the dominate smoke flavor. 2 hours in: http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs3_zps6wwhcqwf.jpg It takes about 7 hours at 225 for the biggest ribs. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs4_zpsu5lvy6sv.jpg After they are done I put a very light coat of my bbq sauce and let it get hot. For the Asian style I coat with a light coat of Teriyaki sauce Served with Potato salad, hot French Bread, Strawberry, Fetta Spinach salad and Shock Top beer with Crown Apple for dessert. Glock 26 with a Ruger LCR for a reload and ESEE 5. The table is made of pallet wood. BBQ sauce 
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Posted: 4/18/2015 10:25:38 PM EDT
[#31]
-.5 for BBQ sauce
+.5 for Crown Solid 10/10 |
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Posted: 4/18/2015 10:28:22 PM EDT
[#32]
what smoker?
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Posted: 4/18/2015 10:33:16 PM EDT
[#33]
My dino bones are cooked on the rack. Never seen them done precut. Beef ribs usually have a lot more pull back on the bone than that too.
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Posted: 4/18/2015 10:39:35 PM EDT
[#34]
Quote HistoryQuoted:
I like Shock Top. You drinking PBR? Quote HistoryQuoted:
Quoted:
I was with you until you said shock top beer
Get some real beer. I did an early dinner with chicken thighs today with some friends today. Some even had dillo dust, did a little apple wood, came out excellent. I like Shock Top. You drinking PBR? Good Job, shock top is pretty good beer |
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Posted: 4/18/2015 10:47:31 PM EDT
[#35]
Quote HistoryQuoted:
My dino bones are cooked on the rack. Never seen them done precut. Beef ribs usually have a lot more pull back on the bone than that too. Going slow prevents that. |
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Posted: 4/18/2015 10:48:03 PM EDT
[#36]
Quote HistoryQuoted:
BBQ sauce
Quote HistoryQuoted:
Quoted:
http://i60.photobucket.com/albums/h12/jimanders1967/food/Ribs5_zpsr9crwdg1.jpg I bought 9 pounds of whole beef short ribs. These ribs are nearly a foot long and have a large amount of meat on them. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs1_zpsgkgkylfd.jpg I made two different styles. One is traditional Texas smoked ribs and the other is Asian style. For the Texas style the prep goes like this: Cut away all the top fat. Cover with Dillo Dust (Thanks Mr. Larue). Do this 12-24 hours in advance. For the Asian I use a combination of Soy, Ponzu, Garlic and McCormick Asian style rub. Remove the top fat from these as well. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs2_zpssyptphd8.jpg I smoke mine at 225 until the internal temp is about 203. This style of cooking melts the fats and connective tissues causing the rib meat to be tender and juicy. Do not wrap in foil or any other dumb shit. Go light on the smoke. I added Apple, Cherry and Hickory for about 30-40 minutes. The Oak from the lump charcoal should be the dominate smoke flavor. 2 hours in: http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs3_zps6wwhcqwf.jpg It takes about 7 hours at 225 for the biggest ribs. http://i60.photobucket.com/albums/h12/jimanders1967/food/ribs4_zpsu5lvy6sv.jpg After they are done I put a very light coat of my bbq sauce and let it get hot. For the Asian style I coat with a light coat of Teriyaki sauce Served with Potato salad, hot French Bread, Strawberry, Fetta Spinach salad and Shock Top beer with Crown Apple for dessert. Glock 26 with a Ruger LCR for a reload and ESEE 5. The table is made of pallet wood. BBQ sauce
It is my own home made and only one pass with a brush. |
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Posted: 4/18/2015 10:48:09 PM EDT
[#37]
Looks great. I've been dying to get my hands on some beef ribs like that so I can smoke em.
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Posted: 4/18/2015 10:48:21 PM EDT
[#38]
knife goes opposite side of the plate as the fork
need a long gun otherwise nailed it 8/10 +1 for the cool table 9/10 |
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Posted: 4/18/2015 10:51:23 PM EDT
[#39]
Only giving a 10/10 for the how-to pictures.
Other than that, your presentation is very lacking. No reloads, no rifle. Shock Top .
Would have got a 5/10 if not for the how to pics. |
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Posted: 4/18/2015 10:52:38 PM EDT
[#40]
Quote HistoryQuoted:
Only giving a 10/10 for the how-to pictures. Other than that, your presentation is very lacking. No reloads, no rifle. Shock Top .
Would have got a 5/10 if not for the how to pics. Once again, the Ruger is the reload for the Glock.. |
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Posted: 4/18/2015 10:58:57 PM EDT
[#41]
Quote HistoryQuoted:
Oh my... That's a solid fucking 11 right there, man. FPNI. |
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Posted: 4/18/2015 10:59:13 PM EDT
[#42]
Looks mighty tasty!
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Posted: 4/19/2015 8:38:59 AM EDT
[#43]
Quote HistoryQuoted:
what smoker? This one: http://www.academy.com/shop/pdp/old-country-bbq-pits-pecos-coal-smoker/pid-311401?N=578824977 |
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Posted: 4/19/2015 8:42:02 AM EDT
[#44]
Quote HistoryQuoted:
........:Would have been better in the crock pot but you gotta do with what you have, I guess.
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Posted: 4/19/2015 8:45:08 AM EDT
[#45]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
........:Would have been better in the crock pot but you gotta do with what you have, I guess. It's is an inside joke based on another thread 
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Posted: 4/19/2015 8:47:31 AM EDT
[#46]
Quote HistoryQuoted: Quote HistoryQuoted: Quoted: ........:Would have been better in the crock pot but you gotta do with what you have, I guess. Canadians.  |
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Posted: 4/19/2015 8:49:15 AM EDT
[#47]
holy shit
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Posted: 4/19/2015 8:53:37 AM EDT
[#48]
Those ribs look tasty. 10/10 territory.... but
-1 for lack of long gun -1 for the utensil placement. OMFG. -3 for gay beer +1 for serving Crown Royal for dessert -0.5 for serving fruit-flavored Crown Royal for dessert Final Score: 5.5 |
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