One of life's great mysteries is why more people don't barbeque beef short ribs. They are famously good when braised for hours at a low temperature. Why not give them the smoky, low and slow treatment?
I actually did not set out to cook short ribs this way but after walking by them in a the store I thought "There's something to make as soon as it gets colder". A few more steps and the similarities between braising and barbequeing occurred to me and I turned around and bought 8 of these meaty treats.
Returning home I searched the web and found Louie Mueller Barbecue in Taylor Texas serves these up calling them "Dino-Ribs". For my first attempt at these I emulated Louie Mueller's and stuck with a simple salt and pepper rub.
The Weber Smokey Mountain was called forth and stoked with a mix of Royal Oak briquettes and chunks of hickory. (Mueller's uses post oak which I don't have)
Once again the Weber Smokey Mountain proved to be so temperature stable a four year old could probably maintain your preferred cooking temp. Compared to barbequeing on a Weber Kettle the Smokey Mountain is much easier to use. If you like to lift the lid, add fuel and tweak the vents you'd probably find one of these boring. They just lock in on a temperature and stay there for hours with no monkeying required. In my case I kept my cooking temp right between 215 - 225 degrees.
One of the short ribs was pulled off the smoker after 4 hours and I sliced off a bite. The internal temp of the meat was near 160 degrees but it had a uniform pink color that looked like a medium steak. The flavor was great, very beefy, but it was a little tougher than what I was looking for so I put it back in the smoke. After 6 hours the internal temps of the ribs averaged 188 degrees and I decided to pull them off.
I was very happy with these, particularly after drizzling a tamarind flavored sauce (Abe's) over them.
Short ribs are such a flavorful cut of meat you'd have to engage in an epic screwup to ruin them. What cuts of beef do you like to barbeque?
10 comments:
I need to try some beef short ribs! My favorite beef to bbq is Chuck Roast. I apply a liberal amount of rub, cook it at 225 degrees over hickory and cherry smoke until the internal is 165 degrees. I slice it for serving, good stuff.
Yes, Yes, Yes, Dino bones in the WSM rocks. Dry rub in the beginning and favorite sauce at the end.
A seven blade roast is another low and slow candidate.
OH man, I bet they'd be good for breakfast. Cause brother, it's breakfast time and I'm hungry!
xo, Biggles
Pat - Chuck just has good flavor, period. I'll have to try barbequing it.
Chilebrown - A 7 blade huh? I'm already plotting the next que session.
Reverend - Damn strait they're good for breakfast!
Just wanted to pop into your website and say you have a great blog. I have added your blog to our website as it is quite interesting. My father-in-law asked me to pass along that you have a super site. He is also a huge collector of cast-iron ware and is very knowledgeable. Thank you for sharing all your recipes and beautiful photographs! Michelle (and Bevan) from 'Relics and Tales'
Thanks Michelle
I need to somehow cleverly yet slyly get my husband to see this post so he can make these for me.
Julie - If he doesn't take the hint just buy the short ribs and give up on being sly.
Us guys can be pretty dense at times.
These look amazing! My mouth is watering and it is only 7:30 a.m.!
Great looking grilled meat
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