First Beef Shorty's (and some Pork spares, for good measure)
Posted: 10 Jun 2013, 21:47
Taking advantage of the summer (while it lasts), I thought I'd try some Beef Short Ribs. I've thankfully found a good butcher (Appleyards, St Leonards on Sea, for anyone local), who are always really helpful and thankfully, are already familiar with the majority of US cuts.
Picked up the ribs (They call them Flat Ribs) on Saturday morning, along with, on impulse, some Pork Spares - The bones in the spares were curvier than the ones I usually get from them, to the point of being banana-esque, but still quite meaty.
I left the spares un-trimmed this time and added my 'house' pork rub - Sugar (Molasses, Demerara and white), Smoked Paprika (Hot & Sweet), salt, garlic, onion, black pepper etc, etc, etc.
The Beef ribs, were rubbed with 'Dalmatian' / a bit of mustard powder, Ancho, Chipotle etc, etc
Both went on the Excel20 at 225F - Hickory & Cherry smoke for about 90 mins - I then continued them, without wrapping, until done. The Spares took about 5 hrs - Bite off the bone, but probably could've done with another 30 mins, just to melt a little more fat at the tips. Hacked apart a bit, I'm afraid!:
The Beef Short Ribs took another hour, plus an hour resting (About 195F) and I have to say I was really chuffed with them - Moist, tender and came straight off the bone - I've never had a smoke-ring like that either. My first foray into beef and I'm looking forward to doing them again - Still haven't got the courage together to do a full brisket though!
Picked up the ribs (They call them Flat Ribs) on Saturday morning, along with, on impulse, some Pork Spares - The bones in the spares were curvier than the ones I usually get from them, to the point of being banana-esque, but still quite meaty.
I left the spares un-trimmed this time and added my 'house' pork rub - Sugar (Molasses, Demerara and white), Smoked Paprika (Hot & Sweet), salt, garlic, onion, black pepper etc, etc, etc.
The Beef ribs, were rubbed with 'Dalmatian' / a bit of mustard powder, Ancho, Chipotle etc, etc
Both went on the Excel20 at 225F - Hickory & Cherry smoke for about 90 mins - I then continued them, without wrapping, until done. The Spares took about 5 hrs - Bite off the bone, but probably could've done with another 30 mins, just to melt a little more fat at the tips. Hacked apart a bit, I'm afraid!:
The Beef Short Ribs took another hour, plus an hour resting (About 195F) and I have to say I was really chuffed with them - Moist, tender and came straight off the bone - I've never had a smoke-ring like that either. My first foray into beef and I'm looking forward to doing them again - Still haven't got the courage together to do a full brisket though!
