Short beef short ribs
Posted: 28 Jul 2013, 13:49
Okay folks, in an earlier post I mentioned that I'd bought "Beef short ribs" and boy were they short.
For size comparison that's an IO Shen 4" paring knife. So I seasoned them with "Rump Rub" and removed the membrane, although I probably did that in reverse order
I also did two racks of Costco ribs with Buzz's Butt Dust and set the Weber up for indirect and added Hickory chips.
I gave them 2 hours at what was supposed to be 250, but when I went out I couldn't get it below 300F if I closed it down anymore it would have shut off. I've mentioned before that we don't get a steady breeze in the garden and yesterday's storm clouds really fudged my attempts for good BBQ.
Foiled them for around 2 hours in the oven and Voila, I also smoked some wings with S&P & Garlic for 30 mins then seared them just before serving.
Although there is no evident smoke ring, the taste was great, as were the ribs & wings.
Lessons learned.....If you don't quite understand what you are buying, check, check & check again. Had I known I was getting beef (very sodding) short ribs I wouldn't have completed the order.
Since this mishap I have spoken to my butcher who will get me a whole flank cut to my specs. Yes it will be expensive but at the end of the day we have done quantity now we are in the search for quality.
I consider myself an extremely lucky chap that I have had the pleasure of eating the best BBQ ever from some of the top BBQ teams in the country, nay Europe. I would die a happy chappy to serve some of the food the teams on this forum serve
For size comparison that's an IO Shen 4" paring knife. So I seasoned them with "Rump Rub" and removed the membrane, although I probably did that in reverse order
I also did two racks of Costco ribs with Buzz's Butt Dust and set the Weber up for indirect and added Hickory chips.
I gave them 2 hours at what was supposed to be 250, but when I went out I couldn't get it below 300F if I closed it down anymore it would have shut off. I've mentioned before that we don't get a steady breeze in the garden and yesterday's storm clouds really fudged my attempts for good BBQ.
Foiled them for around 2 hours in the oven and Voila, I also smoked some wings with S&P & Garlic for 30 mins then seared them just before serving.
Although there is no evident smoke ring, the taste was great, as were the ribs & wings.
Lessons learned.....If you don't quite understand what you are buying, check, check & check again. Had I known I was getting beef (very sodding) short ribs I wouldn't have completed the order.
Since this mishap I have spoken to my butcher who will get me a whole flank cut to my specs. Yes it will be expensive but at the end of the day we have done quantity now we are in the search for quality.
I consider myself an extremely lucky chap that I have had the pleasure of eating the best BBQ ever from some of the top BBQ teams in the country, nay Europe. I would die a happy chappy to serve some of the food the teams on this forum serve