Post by earlybird on Jun 17, 2013 10:52:50 GMT -5
I did my first beef ribs using the Smokenator. I've done plenty of baby back and St. Louis ribs but this was my first venture into beef.
I was disappointed that my butcher didn't have English style cut short ribs but only flanken-style cut, where the ribs are cut across the bone. Typically, flanken style cuts are quite thin, and marinated and then grilled at high heat Korean BBQ style. But my butcher cut these very thick so I had four large pieces of beef about 5" by 5" by 10" in length.
The night before I used a bit of Salt Lick (mostly S&P) rub (not too much).
I smoked them at 240 for three hours on Kingsford blue and a few big chunks of apple woood. At hour four I foiled them and added a bit of Coke, honey and molasses to the foil and continued for 1.5 hours, and then unfoiled them and finished them without water in the pan for another hour or so and crisped them up directly over the coals for the last few minutes at which time I added some spicy BBQ sauce.
They tasted great, like a combination of Texas meets KC. Sort of like burnt ends, with a crispy crust but very tender and beefy inside.
The only complaint was that my wife and I found the cut itself to be too fatty. Should I expect less fattiness with the more standard English style cut?
I was disappointed that my butcher didn't have English style cut short ribs but only flanken-style cut, where the ribs are cut across the bone. Typically, flanken style cuts are quite thin, and marinated and then grilled at high heat Korean BBQ style. But my butcher cut these very thick so I had four large pieces of beef about 5" by 5" by 10" in length.
The night before I used a bit of Salt Lick (mostly S&P) rub (not too much).
I smoked them at 240 for three hours on Kingsford blue and a few big chunks of apple woood. At hour four I foiled them and added a bit of Coke, honey and molasses to the foil and continued for 1.5 hours, and then unfoiled them and finished them without water in the pan for another hour or so and crisped them up directly over the coals for the last few minutes at which time I added some spicy BBQ sauce.
They tasted great, like a combination of Texas meets KC. Sort of like burnt ends, with a crispy crust but very tender and beefy inside.
The only complaint was that my wife and I found the cut itself to be too fatty. Should I expect less fattiness with the more standard English style cut?