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Beef Short Ribs


pmillen
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I smoke-roasted the ribs on a Karubecue C-60 but the recipe should work on any pit or Kamado.

 

Ingredients

Beef ribs

Your favorite rub

 

Directions

  1. Trim off fat and sinew
  2. Don't remove the bone-side membrane, it holds the ribs as a unit
  3. Apply rub to the meat side only
  4. Don't season the membrane side, it appears to be impenetrable
  5. Refrigerate for a couple of hours
  6. Preheat pit to 250°F
  7. Smoke-roast until internal temperature (IT) is 202°-204°F
  8. Serve

 

It's pretty simple.  I had a bit of a problem deciding when they should be pulled from the pit because the meat varies in thickness.

 

Unwrapped.thumb.jpeg.68becbbf7975ac0a6e4439c6d7a20838.jpeg

Short ribs (6.6 lbs.)

 

Trimmed.thumb.jpeg.57cd6ea69f87c0e23805da9f92a49c41.jpeg

Trimmed to 5.9 lbs.

 

1529463523_ReadytoCook.thumb.jpeg.b633b44329746cf6e33c3147f6673742.jpeg

Seasoned and rested.  Ready to cook.  Direct from refrigerator into the pit.

 

Done.thumb.jpeg.4f9f5e7dc301a7cec9e3f6e09f8a5c55.jpeg

Done.  I pulled a bone and took a bite.

 

They were pretty good.  A great "beefy" taste, tender but a bit "stringy".

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3 hours ago, R5Ryder said:

Several recipes say to dry brine overnight with kosher salt first - have you tried this, and if so, any benefit?

 

I've not tried it, but I always season them and put them back in the refrigerator.  24 hours wouldn't hurt.  I'd have to find a salt free rub if I gave them a salt rest.

 

EDIT:  I can't locate beef ribs with a thick, even layer of meat.  So the thin areas get somewhat overcooked if I take the thick layers to my desired temperature.  A compromise results in somewhat undercooked "stringy" meat.

Edited by pmillen
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On 4/24/2020 at 2:56 PM, Brissybbq said:

They look great!  What wood did you use for the smoke? 

 

Sorry to be late with an answer.  I didn't notice your question until now.

 

They were cooked on a Karubecue C-60 with Burr Oak wood.  I think that's the midwestern counterpart to southern post oak.

Edited by pmillen
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