Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: RG on September 04, 2016, 07:36:59 PM
-
You may already know that I bought some short ribs and a brisket a few days ago. I had planned to smoke one rack of shorties along with the brisket but decided to save the brisket and smoke 2 racks of shorties instead.
I prepped them following Aaron Franklin's method he used in his video. A little hot sauce as a binder (I used Texas Pete) and then instead of the 50/50 Dalmation rub I used the rub John Lewis of LA Barbecue uses. I made up a big batch a while ago and I use it here and there. Today was one of those days :)
Here are some pictures of it being prepped, cooked on the KBQ, wrapped in peach butcher paper once the color was right and then sliced and plated. Steph says it needed more salt but her taster is broken, she's got a cold. I think it was good eats myself ;)
Enough talk, here's what you came here for!
(http://www.tpdatlanta.com/bbq/sr01.jpg)
(http://www.tpdatlanta.com/bbq/sr02.jpg)
(http://www.tpdatlanta.com/bbq/sr03.jpg)
(http://www.tpdatlanta.com/bbq/sr04.jpg)
(http://www.tpdatlanta.com/bbq/sr05.jpg)
(http://www.tpdatlanta.com/bbq/sr06.jpg)
(http://www.tpdatlanta.com/bbq/sr07.jpg)
(http://www.tpdatlanta.com/bbq/sr08.jpg)
(http://www.tpdatlanta.com/bbq/sr09.jpg)
(http://www.tpdatlanta.com/bbq/sr10.jpg)
(http://www.tpdatlanta.com/bbq/sr11.jpg)
(http://www.tpdatlanta.com/bbq/sr12.jpg)
-
DAYUM, RG!!!
Those shorties look fantastic. Plate me!
Art
-
Fantastic RG!
-
They're good but man are they rich! I can only eat so much of them if you can imagine that, lol.
-
They look great. Did you wrap just for resting?
-
Fantastic looks great!
-
They look great. Did you wrap just for resting?
Nah, I wrapped them once they took on enough smoke and got the color I wanted. With beef ribs I've found that they either need a spritz or a mop to keep from getting hard spots but wrapping keeps the whole enchilada moist. As you can tell by the paper, it was moist, the bottoms were soaked! It gives the bark a chewy sticky feel. I like it!
As for what temp did I wrap at, I have no idea. With the KBQ I find that I am not obsessing over internal temps as much as I did on my other cookers. I open it up to look at the food and just probe it in spots until it feels right. Yes, I do probe with a thermometer so I can still get a reading. The KBQ recovers temp SO quickly that I can look and probe all I want. I am not used to that to be honest! If I did that on the Keg, it would let out radiant heat from the plate setter and take a bit to recover and then it would want to overshoot because of all of the air rushing in to feed those coals. With the KBQ, the fire being on top, it's already exposed to air and doesn't give one damn if I open the door, lol.
I've gotten my fire management skills down on this thing. I can go about an hour between adding logs. Much more than that though and I'd be dealing with too little coals, not enough to ignite the next load. I still find myself wanting to go and check at around 45 minutes though. It may take some time to break me of that :P
-
Well they look awesome!
-
Fantastic
-
Love those Dino Bones ! ! ! !
BD
-
Outstanding! I love beef ribs. I don't care if they're short ribs, or back ribs, I just love 'em!
-
Looks like that meat run was worth the effort, those look incredible.
That KBQ is turning out some fantastic Q
I can't find any shorties around here with any meat on them. I'd love to try those.
-
Looks like that meat run was worth the effort, those look incredible.
That KBQ is turning out some fantastic Q
I can't find any shorties around here with any meat on them. I'd love to try those.
Best I've ever made Bob. No offense to the Keg or SI or Traeger but this IS my go to for BBQ from here on out (time and weather permitting of course). The others may get a call if I don't feel up to the KBQ tending. It's good to have options :)
-
That is what I'm talking about..most excellent dino ribs .☆´¯`•.¸¸. ི♥ྀ.