Beef short ribs

[Roget]

I smoked some beef short (extremely short) ribs last night.

I applied a thin coating of SPG, then a layer of Cajun seasoning, then smoked at 225° to an IT of about 160°.


I then braised them in beef consommé until the IT was 205°.


I think I did each step for about an hour each.



Not much meat, but what there was sure was good.

[ACW3]

I cooked five pounds of these bad boys last night for dinner, also.  My son and his wife and our grandson were here to help us pack up our house for our impending move.  I used a mixture of salt, pepper and garlic powder to season them  They were really good.  My grandson (aged 11) liked being able to pick up each bone after they were cut into small pieces and eat the meat off the bone.  I think my son went back later last night and finished what we didn't eat for dinner.

I never gave it a thought to braise them after being on the grill.  I'll have to give that a try.

Art

[Ka Honu]

Try a kalbi (or galbi) ribs recipe - it's why they're cut that thin. Jus' sayin'...

[Roget]

Thanks Turtle. I did not know that bit of info. (had to Google it)
I have 2-3 more packages. I will try the recipe.

[smokeasaurus]

I love those ribs and yours looks great.

The Turtle is wise...............

[CDN Smoker]

looks very good

[TMB]

Looks good,  I need to try those one day