Smokin Monkey Posted August 15, 2018 Share Posted August 15, 2018 Beef Short Ribs. First try at Beef Short Ribs. Researched on the forum cook @ 105'C (220'F) for approx 7 hours.Trimmed ribs up, then simple S&P rub. Set Pit Boss Kamado running on Qmaster-Senior to 105'C with cognac oak barrel wood chips. Temperature did reach 126'C (260'F) at one point, but these ribs cooked in 4 hours. Cooked until tender on a toothpick test.Wrapped in foil, in to a big towel and into Cooler Box to rest and until ready to serve. Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
Pork butt blogger Posted August 15, 2018 Share Posted August 15, 2018 This looks great. What I might try is sous vide these for 5hrs then finish at 100 Deg C to add smoke flavour. At the moment I have vac sealed these with a Korean BBQ marinade. I will let you know the result!? 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Share Posted August 15, 2018 I have some in freezer that I am going to butterfly and marinade Korean style. Interested to see how yours turn out. Nice one mate Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Share Posted August 15, 2018 Of course you can smoke for 20 mins then sous vide? It is an option. The broil in oven tray with sauce for 20 mins..pickled thin vegetable batons is a good Korean accompaniment.. pickled in rice wine vinegar for a couple hours. Clean delicious flavours Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 (edited) I have just marinaded butterflied beef ribs for 4 hours. I cross hatched shallowly the ribs once butterflied to make more tender. Butterflying: cut partly through meat by bone then again until you end up with 1cm thick steak with rib at one end of course Korean Beef BBQ Marinade is food processed garlic (4 cloves), 3 spring onions, two pears, (all roughly chopped then finely chopped in processor) then add 500ml water and rice 175ml soy sauce, 75g granulated sugar and 4 tbsp rice wine vinegar. Blitz it up, then Marinade beef in this in bag or bowl in fridge for 2 to 4 . Lift butterflied ribs from liquid and let liquid and solids slide off before grilling I will grill these tonight on Weber direct high heat for 10 minutes with lid open turning occasionally until nicely charred on both sides and cooked to medium rare/medium. Remove from bbq and sprinkle with sesame seeds. We will see if they will be tender enough. Photos to follow Edited August 21, 2018 by Justin typos Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 Cooked for 7 mins but in I think should be more like 12 mins high heat direct particularity for the bones. Weber says 5 mins.....bit chewy but really tender where it was properly charred. Flavour very nice indeed, Will cook again. Have few chilling right now and they will be in pitta bread for lunch tomorrow Quote Link to comment Share on other sites More sharing options...
Pork butt blogger Posted August 21, 2018 Share Posted August 21, 2018 Justin, I don't know what you used but I have found that lumpwood burns a lot hotter than briquettes so maybe Weber's timing is with lumpwood and if you used briquettes, this would maybe give the time differences. I am guessing, but there are always a lot of variables Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 Yes good point, I used to use lumpwood all the time. But it was very hot all the same as I had a breeze blowing. I put spare bits back on for 5 mins and they charred more nicely so that is lunch tomorrow. Will use lumpwood next time. I will get flaken cut next time for this dish too, save the effort on butterflying short ribs. Live and learn on these dishes. That is the fun of it Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 https://www.finecooking.com/article/lesson-8-lump-vs-briquette-charcoal Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 Love the conclusion . Mix them up to benefit from both stability and higher heat. That is definitely sitting on the fence. Obviously both have pros and cons, and briquettes better for log stability like hot smoking and lumpwood for searing? Quote Link to comment Share on other sites More sharing options...
Pork butt blogger Posted August 21, 2018 Share Posted August 21, 2018 It's all about trying different cuts/ methods. My pork but was lovely but I was put under pressure to get this cooked( I started at 7am) by the wife who wanted lunch by 2pm. I smoked it over oak for as long as possible but in the end had to finish it in the oven?. Low and low do not compute for my spouse ?? For this reason, it wasn't fall apart but did have a great flavour and not too overpowering. Curing bacon at the moment and hopefully smoking over the bank holiday? Quote Link to comment Share on other sites More sharing options...
Pork butt blogger Posted August 21, 2018 Share Posted August 21, 2018 I have an A- maze-n pellet cold smoker from the US. This is great for bacon, salmon and nuts and great to use in an offset smoker Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 Quote Link to comment Share on other sites More sharing options...
Pork butt blogger Posted August 21, 2018 Share Posted August 21, 2018 Oops , new to this forum, not sure of protocol. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 21, 2018 Share Posted August 21, 2018 It's ok. Just makes it to track subjects in the future. If unsure. Chewing the fat thread Quote Link to comment Share on other sites More sharing options...
Justin Posted August 22, 2018 Share Posted August 22, 2018 Just carved up what was left, tastes even better cold and chilled, tasty. Lunch sorted Quote Link to comment Share on other sites More sharing options...
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