tinyfish Posted October 18, 2015 Report Posted October 18, 2015 Cooked some short ribs for dinner tonight. Turned out nice and tender with a great smoke ring. The short ribs have some nice marbling. The back ribs are for dinner the week. Plated with fries and carrots. Time to work on dessert. This dessert will be for this months challenge. Pics to follow if its worthy. 2
MacKenzie Posted October 18, 2015 Report Posted October 18, 2015 tinyfish, wow, those look good and that smoke ring is awesome. When I was at the grocery store today I saw a nice package of short ribs and it is now in my fridge. I plan on SVing them so I'm not going to get that smoke ring:(
Syzygies Posted October 18, 2015 Report Posted October 18, 2015 I love beef short ribs. I don't make them enough! They're also an awesome braise, or for that matter a component of burgers to die for.
GoFrogs91 Posted October 18, 2015 Report Posted October 18, 2015 Man tiny, those look awesome! Great looking shot of two layers of meaty goodness on the KK too. Benton
Chicagobill Posted October 19, 2015 Report Posted October 19, 2015 That smoke ring is killer! I am sure they tasted as good as they looked. Thanks
Poochie Posted October 19, 2015 Report Posted October 19, 2015 Nice beef ribs, Tiny. I love those things too!
PRippley Posted October 19, 2015 Report Posted October 19, 2015 Hard to beat those tiny! Love that short ribs have a built in handle, no utensils necessary....unless you don't want to get your pint (insert ....wine, scotch, shot...) glass greasy....
tony b Posted October 20, 2015 Report Posted October 20, 2015 Seeing that gorgeous marbling, I was shocked that they weren't Wagyu?
Chicagobill Posted October 20, 2015 Report Posted October 20, 2015 Tiny, I am doing a short rib tomorrow night for the cubs game. What rub did you use and how long was your smoke?
tinyfish Posted October 21, 2015 Author Report Posted October 21, 2015 Tiny, I am doing a short rib tomorrow night for the cubs game. What rub did you use and how long was your smoke? I used Cimarron Doc's Sweet Rib Rub and cooked at 235f to 245f for about 6 hours. The only thing I might have changed was to maybe cover the ribs in butchers paper after the ribs reached the colour I liked. The bark was a little dark. Seeing that gorgeous marbling, I was shocked that they weren't Wagyu? The marbling was excellent on the shorties for just regular beef. Thats one thing I'm picky about is the marbling. Sometimes I plan on buying steaks but the marbling is not there so I buy something else.
Chicagobill Posted October 21, 2015 Report Posted October 21, 2015 Thanks so much. I'll post mine tomorrow evening.
tony b Posted October 22, 2015 Report Posted October 22, 2015 Sorry about the Cubbies, man. They are in a deep hole!
