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Flash
Senior MemberChiefland/Cedar KeyPosts: 12,488 AG
Smoked Beef Short Ribs
Flash
Senior MemberChiefland/Cedar KeyPosts: 12,488 AG
Finally found some Beef Short Ribs on sale. Not seeing it that much anymore. So snatched up three packs and marinated them in Mojo Crillio for the night. Next day placed them in aluminum pans with some of the Mojo to spoon over them as they cooked. Also added some MDM Rib Rub, along with some Durkee's Mesquite Rub.
Smoker set at 225º Using a combo of Oak and Cherry wood.
These will go for only about 4 hours, bigger ones maybe 4 1/2. Rotate the ribs around and continue to spoon some of the Mojo over the ribs as they smoke.
All nice and done and VERY tender. Mrs Flash had to beat herself back from eating too many.
Smoker set at 225º Using a combo of Oak and Cherry wood.
These will go for only about 4 hours, bigger ones maybe 4 1/2. Rotate the ribs around and continue to spoon some of the Mojo over the ribs as they smoke.
All nice and done and VERY tender. Mrs Flash had to beat herself back from eating too many.
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Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Replies
Dave
My favorite for it is Beef, Pork is second best.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
LOL, I have thought of cleaning it at times, but afraid it might fall apart. Not sure whether to use Grease Lightening or Gunk Engine Cleaner :grin
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
LOL, your right. I probably got over a dozen seasons in there by now :grin
Oh and to add, I forgot to say that the last 1/2 hour of the smoke, I removed the short ribs from the pan and place them on the grates to firm up.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
What cut of beef would be good for a shorter cook after the Mojo Crillo marinade??
Thanks, Dave
How short are you wanting? These short ribs were only 4 hours. We did a Beef Chuck Underblade awhile back that was only around 2 hours. Skirt Steak would be another short smoke. Remember if you get too short of time, your meat will not get much smoke flavor.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Then slice it for service like you would do with a flank or london broil.
No problem TC. I am not sure we see that cut here much. Isn't this the triangular shaped piece of meat? I have looked and looked for it. Another great piece is the Flat Iron Steak. Also rarely seen here. Will see if we can run across it at the Harvey Stores in Georgia on our trip to NC in the Fall.
Eye of Round is another one he might want to try. Never takes long due to me removing them at 135º internal. We slice them very thin, then run the meat thru Au Jus, then on a hoagie roll with pepper, onions and cheese. Very good.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield