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Posted: 5/2/2015 8:16:36 PM EDT
I finally caught short ribs on sale this week and got a chance to smoke them. Nothing on these other than kosher salt and lots of coarse black pepper. They didn't come out quite as nice as the stuff that comes out of the high end BBQ joints around here, but they were damn good. I prefer these to a steak to be honest to you.
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Posted: 5/2/2015 8:17:29 PM EDT
[#1]
what temp
how long |
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Posted: 5/2/2015 8:17:43 PM EDT
[#2]
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Posted: 5/2/2015 8:19:05 PM EDT
[#3]
Quote HistoryQuoted: what temp how long 250, 3 hours, then 2 more hours wrapped in foil. I think they could have gone back on for another hour or so, but they might have dried out too much. |
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Posted: 5/2/2015 8:19:18 PM EDT
[#4]
Boy that looks good OP..could use some corn on the cob, a salad, maybe some garlic bread.. a few firearms, and a couple nice knives and don't forget some napkins..but man that looks damn good.......
Oh, and something good to drink......
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Posted: 5/2/2015 8:19:24 PM EDT
[#5]
Where did you find those? The only ones I see anymore are pretty sad. |
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Posted: 5/2/2015 8:19:26 PM EDT
[#6]
Can i come over?
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Posted: 5/2/2015 8:22:08 PM EDT
[#7]
Looks good to me!
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Posted: 5/2/2015 8:22:21 PM EDT
[#8]
HEB?
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Posted: 5/2/2015 8:22:51 PM EDT
[#9]
Quote HistoryQuoted: Where did you find those? The only ones I see anymore are pretty sad. HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.  |
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Posted: 5/2/2015 8:22:59 PM EDT
[#10]
That looks god damn tasty rib commander ..... wood plow
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Posted: 5/2/2015 8:24:22 PM EDT
[#11]
Quote HistoryQuoted:
HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
Quote HistoryQuoted:
Quoted:
Where did you find those? The only ones I see anymore are pretty sad. HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
Thanks! I'll check Tech Ridge tomorrow. |
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Posted: 5/2/2015 8:24:24 PM EDT
[#12]
Looks good. I didn't know French guys knew how to bbq. |
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Posted: 5/2/2015 8:24:35 PM EDT
[#13]
Quote HistoryQuoted: Can i come over? If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap. |
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Posted: 5/2/2015 8:25:10 PM EDT
[#14]
Damn man, those look stupendous!
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Posted: 5/2/2015 8:26:07 PM EDT
[#15]
Yep. Ate at Louie Mueller's today.
I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential. |
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Posted: 5/2/2015 8:26:33 PM EDT
[#16]
Beef Ribs are the best Ribs. Sorry to my wrong friends on the East coast. I grew up learning to smoke/grill with grandpa, and we ate about 30% of it as "testers" that he had put in there as well just for that purpose. |
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Posted: 5/2/2015 8:27:20 PM EDT
[#17]
Quote HistoryQuoted:
If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap. Quote HistoryQuoted:
Quoted:
Can i come over? If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap. I think i can pull this off, give me a few minutes |
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Posted: 5/2/2015 8:27:53 PM EDT
[#18]
FYI central market usually has the full racks and the price is reasonable.
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Posted: 5/2/2015 8:28:05 PM EDT
[#19]
Quote HistoryQuoted: 250, 3 hours, then 2 more hours wrapped in foil. I think they could have gone back on for another hour or so, but they might have dried out too much. Quote HistoryQuoted: Quoted: what temp how long 250, 3 hours, then 2 more hours wrapped in foil. I think they could have gone back on for another hour or so, but they might have dried out too much. "Nothing on these other than kosher salt and lots of coarse black pepper" Well  then they are blackened, right? |
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Posted: 5/2/2015 8:29:34 PM EDT
[#20]
Your ribs look edible, but nothing on Earth is better than country pork ribs.
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Posted: 5/2/2015 8:32:53 PM EDT
[#21]
Quote HistoryQuoted: Yep. Ate at Louie Mueller's today. I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential. The gold standard - that's what I compare them too. Based on the size of the size of the ribs, they must get a special cut of beef with more meat on them. ONE of their ribs is routinely in the 1.5 pound range. The ribs from Mueller are also juicier and more tender than mine. Still - for a first effort and for a LOT less money, I was very happy with the results. This is one the Louie Mueller monsters, 1.67 pounds:   |
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Posted: 5/2/2015 8:33:21 PM EDT
[#22]
Quote HistoryQuoted:
Yep. Ate at Louie Mueller's today. I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential. Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect. |
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Posted: 5/2/2015 8:33:59 PM EDT
[#23]
Quote HistoryQuoted:
Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? |
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Posted: 5/2/2015 8:34:13 PM EDT
[#24]
Quote HistoryQuoted:
HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
Quote HistoryQuoted:
Quoted:
Where did you find those? The only ones I see anymore are pretty sad. HEB has them on sale this week around Austin for $3.97/pound. I asked the guy at the meat counter to get me the primal they get in before they trim them and cut them in half; there are two sections of 4 ribs each, about 6 pounds total. I'm going back to get some more tomorrow.
Damn gonna go check my HEB here in Schertz! |
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Posted: 5/2/2015 8:34:33 PM EDT
[#25]
Quote HistoryQuoted: I think i can pull this off, give me a few minutes Quote HistoryQuoted: Quoted: Quoted: Can i come over? If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap. I think i can pull this off, give me a few minutes And fur-covered handcuffs. Don't forget those. |
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Posted: 5/2/2015 8:35:01 PM EDT
[#26]
Zhukov. Those look amazing!!!
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Posted: 5/2/2015 8:35:37 PM EDT
[#27]
very tasty looking!
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Posted: 5/2/2015 8:36:29 PM EDT
[#28]
Quote HistoryQuoted: Damn gonna go check my HEB here in Schertz! They'll have the primals, but maybe not for the same price. You just have to ask them to get the meat before they cut it up. The guy at my HEB was very helpful and didn't mind at all. |
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Posted: 5/2/2015 8:38:00 PM EDT
[#29]
Quote HistoryQuoted: how do you fix your country pork ribs? Quote HistoryQuoted: Quoted: Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? I'd like to hear this too, as there is no way I can imagine pork butt can taste as good as beef. |
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Posted: 5/2/2015 8:38:33 PM EDT
[#30]
Quoted:
I finally caught short ribs on sale this week and got a chance to smoke them. Nothing on these other than kosher salt and lots of coarse black pepper. They didn't come out quite as nice as the stuff that comes out of the high end BBQ joints around here, but they were damn good. I prefer these to a steak to be honest to you. https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/q81/p600x600/11032004_809528329096980_1441620021673803187_o.jpg I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs 
Now you can't even find them. Everything is pork. |
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Posted: 5/2/2015 8:40:04 PM EDT
[#31]
Quote HistoryQuoted:
That looks god damn tasty rib commander ..... wood plow Had some of these during Easter. Dry as fuck, those look awesome. Done right, they are amazing. |
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Posted: 5/2/2015 8:41:17 PM EDT
[#32]
Quote HistoryQuoted:
I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs
Now you can't even find them. Everything is pork. Quote HistoryQuoted:
Quoted:
I finally caught short ribs on sale this week and got a chance to smoke them. Nothing on these other than kosher salt and lots of coarse black pepper. They didn't come out quite as nice as the stuff that comes out of the high end BBQ joints around here, but they were damn good. I prefer these to a steak to be honest to you. https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/q81/p600x600/11032004_809528329096980_1441620021673803187_o.jpg I remember back in the day when at least half the steak restaurants offered all you can eat BBQ beef ribs
Now you can't even find them. Everything is pork. Yep. Every joint had them. Seems like 8 or 10 years. Now only a few places.
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Posted: 5/2/2015 8:42:31 PM EDT
[#33]
Could you make a graph of your smoker's temp and the meat temp over the duration of the cook, in 15 minutes increments, please?
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Posted: 5/2/2015 8:43:04 PM EDT
[#34]
Quote HistoryQuoted: And fur-covered handcuffs. Don't forget those. Quote HistoryQuoted: Quoted: Quoted: Quoted: Can i come over? If you do, bring two pillowcases, a quart of motor oil, some cinnamon buns, and a bar of lava soap. I think i can pull this off, give me a few minutes And fur-covered handcuffs. Don't forget those. |
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Posted: 5/2/2015 8:44:18 PM EDT
[#35]
Quote HistoryQuoted:
how do you fix your country pork ribs? Quote HistoryQuoted:
Quoted:
Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know. I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten. |
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Posted: 5/2/2015 8:45:20 PM EDT
[#36]
Quote HistoryQuoted: Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect. Quote HistoryQuoted: Quoted: Yep. Ate at Louie Mueller's today. I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential. Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect. |
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Posted: 5/2/2015 8:47:20 PM EDT
[#37]
Quote HistoryQuoted:
I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know. I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten. Quote HistoryQuoted:
Quoted:
Quoted:
Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know. I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten. I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican And maybe midget hookers |
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Posted: 5/2/2015 8:47:25 PM EDT
[#38]
Mueller's uses prime beef, and I agree the must get it cut for them. It's a good bit thicker than what I've seen in stores/butchers.
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Posted: 5/2/2015 8:47:28 PM EDT
[#39]
Country style pork ribs for me. I love 'em. Like half way between a spare rib and a pork chop.
We hardly do beef at all, anymore. Price is so high and we actually like pork and chicken better. |
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Posted: 5/2/2015 8:48:51 PM EDT
[#40]
Nowadays, I go in the store looking for beef ribs, and this is what I find:
(from Soylent Green) |
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Posted: 5/2/2015 8:49:12 PM EDT
[#41]
I'm generally a pork guy but those look damn good.
My favorite way for beef short ribs is my mom's Hawaiian short rib recipe with onions and lots of ginger, fresh, powdered, and candied. Slow roast it or pressure cook it. She always served it over egg noodles but I like mine with rice and if it falls off the bone too much then I just eat it on lettuce wraps with rice.,
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Posted: 5/2/2015 8:50:47 PM EDT
[#42]
Quote HistoryQuoted:
Could you make a graph of your smoker's temp and the meat temp over the duration of the cook, in 15 minutes increments, please? He will now... you just wait. Posted Via AR15.Com Mobile |
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Posted: 5/2/2015 8:50:49 PM EDT
[#43]
Those look awesome.
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Posted: 5/2/2015 8:51:06 PM EDT
[#44]
Very nice!
I recently started smoking meat and it's addictive! I did some spare ribs a month or so ago that came out nice. I was having trouble getting my new grill down to 250 so they came out a little dry but still damn good! I like putting some rub on my meat though. It's a concoction of a bunch of shit my old man created years ago. I've also tried Famous Daves rub. It's really good stuff, salty though. For store bought it ain't bad. |
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Posted: 5/2/2015 8:52:47 PM EDT
[#45]
Quote HistoryQuoted:
So, lower finishing temp? Check for doneness more often? Quote HistoryQuoted:
Quoted:
Quoted:
Yep. Ate at Louie Mueller's today. I do a great brisket, but I haven't figured out the trick to getting short ribs to their full potential. Gotta hit the sweet spot with beef ribs. Just get the collagen melted and not much beyond that. Harder to get right than brisket for me. But man, nothing better when they come off perfect. Much as Zhukov posted, I do mine in the smoke for ~2 hours at 250 then wrap them and I just leave the fire alone for another hour or so, let it slowly fall. Then I cheat and open the foil enough to slice a small bit off and taste it. Easy to tell when it's right. |
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Posted: 5/2/2015 8:52:52 PM EDT
[#46]
Details on your smoker? Pellet? Chunk? Hot box?...... Egg? |
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Posted: 5/2/2015 8:54:29 PM EDT
[#47]
Quote HistoryQuoted:
I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican And maybe midget hookers Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know. I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten. I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican And maybe midget hookers That avatar rules. Yamaha's are boss. You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere. Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out. |
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Posted: 5/2/2015 8:54:48 PM EDT
[#48]
I'd eat them!
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Posted: 5/2/2015 8:55:47 PM EDT
[#49]
Sounds like I've been over cooking them. They still are good, just not as moist as I'd prefer.
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Posted: 5/2/2015 8:56:20 PM EDT
[#50]
Quote HistoryQuoted:
That avatar rules. Yamaha's are boss. You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere. Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Your ribs look edible, but nothing on Earth is better than country pork ribs. how do you fix your country pork ribs? I didn't cook them, but the guy used Bone Sucking seasoning and cooked them for over 2 hours,wrapped them in foil, and let them rest. That's all I know. I wasn't paying too much attention because I was drinking. Best BBQ I've ever eaten. I liked your old avatar better, we cant be friends anymore until you get a better one. Or until you invite me to texas for catfishing and good bbq and mexican And maybe midget hookers That avatar rules. Yamaha's are boss. You can come whenever you like. The cats are biting, the pits are smoking, and the Mexicans are everywhere. Can't help you with the midgets. I ain't seen but two in person in my whole life and they freak me out. I'll get there one day bud |
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