My first attempt at some beef short ribs. They came out better than I could have hoped and I was pleasantly surprised that I managed to keep my temps sane for 9 hours.
Idk man, I’ll have to taste them to be sure. You know, for…science.
Next time I’ll be sure to smoke an extra rack for peer review!
If this is what you call an attempt I want to be one of your test mouths
😁 My neighbours were quite keen to try it after smelling it all day.
Nice job, looks great
Thank you.
It feels like a happy accident after what felt like a comedy of errors. 🤣
First attempt… <snort> Admit it, you’re actually a pro. 😁
But seriously, looks perfectly executed. Beautifully done!
🤣 Thank you. I’ve been practising a lot with cheap cuts and wings for a while and I’ve been reluctant to try a long smoke on something more expensive.
I’m glad they turned out well as it’s helped to build my confidence. Fear of failure and setting myself stupidly high standards has always held me back in life.
Next time I hope I can get that bark a bit drier!
That’s an amazing smoke ring and they looked fantastic. I’m wiping up the drool as I type! 👏
Thank you, they were delicious. I don’t know why the smoke rings were so vivid but I was pleasantly surprised! The ribs were seasoned with a home made SPG using American mustard as a binder.
I had water in my drip trays for the first 4 or so hours then when I removed the delicious dripping water for making gravy I patted the ribs dry with a paper towel.
I put a bit more oak on the coals while I was there then once the ribs had started to form a bark I did a light spritz of 50/50 apple cider vinegar and water at about the 5 hour mark. After the stall was over I wrapped them in butcher’s paper with a little butter and put them back to get up to ~95C. 9 hours in total.
There are so many variables involved it’s hard to know exactly what influenced the rings so much. I’d definitely like to repeat it!
Looks awesome!
I’ve only made beef ribs twice, but both times they have come out exactly how I want brisket to come out, with significantly less work. I’m a fan.
Thank you.
They’re a really great cut of meat. I’ve been ordering them at my local barbeque place for years but over time their portion sizes have been getting smaller. I guess their popularity has caused the prices to increase.
I’ve yet to try a brisket mainly because I’m afraid of ruining it.
