Short ribs

[don4l]

Don't even think about them.

Really.

I slow cooked them for 7 hours, on the BBQ today. They were utter rubbish.

Slow cooked brisket - brilliant!

Slow cooked shoulder of pork - fantastic!

[scottri]

You were unlucky. When they are good they are epic. Equally good as brisket if not better.


Not the best pic but it was very good!

[Chucklehead]

Sounds like you made an arse of it.. I love em.

Far more forgiving than brisket on the smoker.

[2ono]

I always smoke short ribs whenever I'm cooking anything else, I then chop them up and make a chilli with the meat. The smoked short ribs bring a whole new level to it.

[Jez m]

LOVE short ribs!

Have cooked them a few times with good results.

Best i've had in London were at Zelman Meats in Soho.. utterly amazing! https://www.instagram.com/zelman_meats/

[don4l]

Chucklehead said:

Sounds like you made an arse of it.. I love em.

Far more forgiving than brisket on the smoker.

I wonder if I screwed them up.

I slow cooked them in the BBQ for 7 hours. They had hickory smoke at the start.

For the last two hours, they sat in some ale with a tin foil cover. (This might be where I went wrong).

They were cooked till they reached 95C.

They came out very fatty.

[krallicious]

They should only take around 3 hours on the BBQ.

For me, they are the most favourful part of the cow.

[Chucklehead]

3 hours? At what temp?

7 hours depending on temp sounds fine and 95 is a good place to aim for. I'm wondering if it's in the trimming? There are some nasty bits that make for terrible eating if you leave em on, same as the membrane under a pork rib if you've experience there. Maybe not leaving enough fat on top, but that'd tend to make them dry rather than tough.

[krallicious]

Chucklehead said:

3 hours? At what temp?

7 hours depending on temp sounds fine and 95 is a good place to aim for. I'm wondering if it's in the trimming? There are some nasty bits that make for terrible eating if you leave em on, same as the membrane under a pork rib if you've experience there. Maybe not leaving enough fat on top, but that'd tend to make them dry rather than tough.

I had pork ribs on my mind. 6 to 8 hours would be the norm. But a crispy membrane on pork ribs

[Scantily]

don4l said:

I wonder if I screwed them up.

I slow cooked them in the BBQ for 7 hours. They had hickory smoke at the start.

For the last two hours, they sat in some ale with a tin foil cover. (This might be where I went wrong).

They were cooked till they reached 95C.

They came out very fatty.

That's because they are a very fatty and rich cut. A bit like ordering a ribeye at a restaurant and then complaining because it's too fatty.

I love short rib, much cheaper and more forgiving than brisket, but so fatty and rich i only rarely eat them.

[phatmanace]

Scantily said:

don4l said:

I wonder if I screwed them up.

I slow cooked them in the BBQ for 7 hours. They had hickory smoke at the start.

For the last two hours, they sat in some ale with a tin foil cover. (This might be where I went wrong).

They were cooked till they reached 95C.

They came out very fatty.

That's because they are a very fatty and rich cut. A bit like ordering a ribeye at a restaurant and then complaining because it's too fatty.

I love short rib, much cheaper and more forgiving than brisket, but so fatty and rich i only rarely eat them.

I had a similar experience when I tried to smoke them. However, what did work amazingly well was beef ribs done in the pressure cooker (there are a few different recipes) - they take about 45 minutes and were melt-in-the-mouth.