Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: PongGod on April 12, 2015, 10:26:07 PM
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It's been awhile since I've posted here, but I tried something new today and have to share. I recently enjoyed some monster-sized beef ribs at an outstanding local BBQ place so I knew I needed to try this myself. I found some chuck short ribs, two racks with four ribs apiece, and seasoned them up for the PBC. And just to make effort worthwhile, I also put in a 6# pork shoulder. I let them hang for 3-1/2 hours before foil wrapping. I took the ribs out after another hour and placed them towel-wrapped in my cooler. For some reason, the pork shoulder was taking quite a bit longer to reach my target temperature (typically 200-205) so I left them in there for a total of nearly 7 hours. The PBC was still running at over 260F. Anyway, the end result was quite good as the photos attest!
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Darn good looking ribs....... and don't be a stranger :)
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Those look great. I have yet to find beef ribs that actually have some meat on them to cook
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Those look great. I have yet to find beef ribs that actually have some meat on them to cook
I was having the same experience until I began researching the topic of beef ribs. The racks of ribs you typically find in the supermarkets are beef back ribs. They're nearly all bone with only a little bit of meat in the gaps between them. But, if you look for short ribs, they are very meaty with just enough fat throughout to make them moist and tender when you smoke them. The supermarkets typically sell them individually pre-sliced, but if you ask you can most likely get an unsliced rack. They were $3.97/pound at the supermarket I went to in Houston, which is quite reasonable. Here's a great article on the topic: http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/
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Great information - thank you!
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Next time I smoke the short ribs, I'll probably leave them wrapped in the PBC a bit longer. They were very good, but could've been slightly more tender. 5 hours total should be just about right.
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Nice to have you back!
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Very nice looking ribs!
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They look great!
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Those are some really nice looking short ribs. Now you got me wanting some!
Those look great. I have yet to find beef ribs that actually have some meat on them to cook
I have basically stopped buying regular beef back ribs because the processors are trimming them so close to the bones any more that they just aren't worth getting.
Instead I look for Beef short ribs. They are generally a better price, a lot more meaty, and cook up just as good as beef back ribs.
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Ribs look great Pong!!! Don
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Dang it, now I want some short ribs.
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PG, those beef ribs look delicious. What outstanding local bbq place in Houston did you find monster sized beef ribs? Jaxon and Albert flew down to Houston last summer in search of beef ribs (and brisket), and the closest ones we found were in Lockhart at Black's, Salt Lick in Driftwood, and Louie Mueller in Taylor. I didn't think anyone in Houston was making them. I would love to find them close to home.
Oh, and welcome back.
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Next time I smoke the short ribs, I'll probably leave them wrapped in the PBC a bit longer. They were very good, but could've been slightly more tender. 5 hours total should be just about right.
Short ribs are notoriously tough and often wind up braised because of the need to tenderize them. When I smoke them I foil for at least two hours at the end, sometimes more. You usually get a lot of pull-back and shrinkage but if you do it right you've got some mighty fine tasting steer meat ;D
Hub
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I'll have to ask the butcher next time. The only short rib's I see are boneless, cut like Korean style or bone in separated and small
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Those ribs look great.
Yet another item to add to the list of things to try :D
Just curious did you cook the ribs to a specific temp?
Just wondering how you would know they are done?
By looking at yours, you have certainly figured it out.
Cheers.
Chris
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PG, those beef ribs look delicious. What outstanding local bbq place in Houston did you find monster sized beef ribs? Jaxon and Albert flew down to Houston last summer in search of beef ribs (and brisket), and the closest ones we found were in Lockhart at Black's, Salt Lick in Driftwood, and Louie Mueller in Taylor. I didn't think anyone in Houston was making them. I would love to find them close to home.
Oh, and welcome back.
Killen's BBQ in Pearland has them and they're even much bigger than mine (I think theirs are known as "plate" short ribs rather than "chuck" short ribs). As good as mine were, they don't compare with Killen's, which are truly sensational. The downsides are 1) the wait in line there can easily be 1-1/2 hours on the weekend, and 2) they're damn expensive, $22/lb and each rib is typically more than one pound. I guess you have to think of it like going out to splurge on a fine steak. But you should definitely do try them sometime, they're worth it!