Boneless Simmering Short Ribs Simmering

[MacKenzie]

Thank goodness my pot arrived just in the nick of time. I was feeling rather down but now I'm feeling pretty good. That sweet smoke is awesome, it's my first experience and I'm having a nice mellow time of it all right now.

Earlier I had started my fire and was getting ready to put the meat on the grill when the big brown truck rolled up. I'm sure I had that pot out of the wrapping before the truck was out the driveway. Ran to the garage got out the bit and drill. It was amazing how easy it was to drill those 3 little holes. Added some cheery wood that I've had for a few years and put the whole thing in the KK.

The sweet smell of cherry wood is wafting around my ODK.  

More pixs later.:) 

 

[tony b]

34 minutes ago, MacKenzie said:

Thank goodness my pot arrived just in the nick of time. I was feeling rather down but now I'm feeling pretty good. That sweet smoke is awesome, it's my first experience and I'm having a nice mellow time of it all right now.

[Steve M]

Dang Mackenzie, you even make the cherry wood look good 

I love short ribs, can't wait to see how yours turn out.

[Stile88]

Very nice Mac all you getting this pot is making me jelly lol looks like i need to go get one soon 

 

Everything looks delish 

[MacKenzie]

Thanks, Steve. I hope I don't have to eat the cherry wood.

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[MacKenzie]

Stile, put it off for a long time. We'll see how it goes in a few hours.

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[Aussie Ora]

Looking good

Outback Kamado Bar and Grill

[MacKenzie]

Syzygies pot worked great lots of smoke on the meat and it was perfect BUT my meat was not as tender as I would like. The cure is in the works. The leftover pieces are in the sous vide bath and that should tenderize those ribs.:)

The ribs were on the grill for about 3 1/2 hours then wrapped for an hour. Here they are just before wrapping. Lots of smoke colour.

Ready to serve.

Plated.

The ribs tasted great and had great colour but they were not as tender as I would like so the remainder of the ribs are in the sous vide bath. That should make them more tender. The flavour was fine just needed some tenderizing.

 

 

Edited September 10, 2016 by MacKenzie

[Shuley]

I was wondering how you felt the flavor compared to regular wood smoking? The only word I can think of to describe it is sweeter， but that somehow doesn't seem adequate.

[Aussie Ora]

Great to see someone else that loves their veggies looks fantastic Mac I find beef ribs need that little bit extra than pork

Outback Kamado Bar and Grill

[tinyfish]

Depending on the thickness of the short ribs they take a long time to cook and render the fat.

I did some last week end about two inches thick and they took about 8 hours at 225f. We like our ribs fall of the bone. I wrapped the ribs in butchers paper after the bark was where I wanted it.

[MacKenzie]

Thanks, tinyfish. I should have done what you did.  I did rescue the ribs with an overnighter in the sous vide bath set at 148F. They are now beautiful in taste and texture, just in time for breakfast.;)

Let's start with the fried egg-

Slice up some of the beef rib-

Plate it all.

 

[MacKenzie]

Shuley, I agree, it is hard for me to pin point the flavour of the smoke but I do like it as well as the colour it gives.

Aussie, I do like my fruits and veggies.:)

[Aussie Ora]

Tiny is right but it all depends on the fat content the more fat the longer the cook. Less fat shorter. You just have to judge by looking at your cut I'm sure you already know that

Outback Kamado Bar and Grill

[Steve M]

I love the veggies too. I think most of the short ribs benefit from taking the internal temp up like brisket to get tender. I especially love them braised. But they really look good in the pics.

[tony b]

Nice work on the ribs, MacKenzie. The Anova to the rescue again! 

[ckreef]

Late to this party but both meals look fantastic. 

[MacKenzie]

Thanks, ck, you are allowed to come late there were lots of leftover.