Beef Cook - Short Ribs and Chuck Roast

[pilfjd]

I wanted to smoke all labor day weekend but I didn't get a chance until the day after labor day. I got off to a late start, one of the reasons being that the puppy was really naughty (she's almost 5 but will always be a puppy to me). The pup stole a raw rib off my board while I was distracted so the wife and I had to chase her around the kitchen. I'm lucky in that the wife trained her not to be food aggressive, so we were able to take it away once we caught her but she'll make you work for it.  Anyway, I prepped the beef "Texas Style" - equal parts salt and pepper with a little bit of garlic and onion powder mixed in. The membrane was pulled off the short ribs as well.

The cook went well. There were threats of rain, so I moved to cook in front of the garage. I followed the standard protocol - filled the SN full with Kingsford blue and a chunk of applewood. I took out 12 briquets and lit up. Temps stayed steady between 235-250 for most of the cook.  I refilled the coals and water pan every hour. The ribs took around 5 hours to cook and the 3 lbs chuck took 6-7, which surprised me. I didn't spritz or mop or wrap this time around. A nice bark formed on both the ribs and the chuck, but the chuck, while entirely edible and quite delicious, was slightly on the dry side. Both tasted great, and I'm very pleased with the results.  I may have to revisit trimming the ribs because there is gristle near the bone that doesn't render out.  I normally trim this after braising in the oven and before serving, but after smoking I didn't - I served them as-is.  I'm still undecided on the proper technique.  If anyone has any advice, I'd love to hear it!

I just had leftover re-heated chuck roast for dinner - a pulled beef sandwich - I don't know what it is but it seems like I always enjoy leftover BBQ better than right off the cooker.

Anyway, here are the requisite pictures:

1 hour in



Ribs almost done



Pulled beef chuck!

[rangerone]

Looks awesome Jay!! I guess you are lucky the "pup" only stole one bone.
I have never tried beef ribs with the Smokenator yet, but now I want to. I did a small chuck once, and only brought the temperature up to 175F for slicing. Like you described, my roast was tender and had lots of great flavour, but it was a bit dry. I thought is was because I did not bring the internal temperature up to around 200F to completely render the fats, or it was just the meat itself being a little dry. Next time I will try to aim for pulled beef like you did. Looking at your pulled beef picture is making me hungry. Did you add any type of sauce to it, or eat it as is?

[pilfjd]

I think one of the factors of being slightly dry was that the chuck roast that I picked out was probably not as marbled as the others. Because the s.o. doesn't like fatty meats, I picked it up out of habit. I would like to try a more marbled meat as well as spritzing with a beef broth next time. Another thing for me to work on in the future is to learn how to pick meats and find a quality supply, because right now I just shop at the local grocery and they haven't been very consistent. Also, they don't have a USDA rating on any of their beef which I assume means the lowest grade and I get there at the end of the day when the supply has been picked through.

With the pulled beef, I tried with a store bought sauce, KC Masterpiece. It didn't pair well with it since it was very sweet/sugary and clashed with the nice peppery bark, which was fine because it didn't need any sauce if not for a little moisture. But I should add, I prefer to add very little sauce, if any, to bbq esp beef. When I reheated, I did it in a pan on low heat with a little bit of butter and that helped with the moisture. I have to say I enjoyed the beefy flavor of the chuck compared to the brisket flat I did, although that was more moist/tender than the chuck. I guess that means more experimenting to do!

Next up, I want to try the corned beef brisket/pastrami idea that others have recommended. :-D

[ncsmoker]

Jay looks awesome. Beef does not have the fat that pork does so does require a good mop on it to keep the moisture in. At least every hour. An oil, water, vinegar and herbs that go with beef goes well. Here also is a list of barbeque sauces that you can make and adjust to your liking or look for Earl Stubbs sauces, he has several one I believe is especially for beef. bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm Here are some BBQ mops also bbq.about.com/od/moprecipes/tp/10mops.htm Play around and have fun finding one you, might like one for beef one for pork. Mix and match

Jay I'm adding a section on beef grading here also. Beef in the US is graded from the best to worst as Prime, Choice, Select, and lower. The grading is based on the amount of fat in the primal cuts of the beef, ei. the ribs back through the sirloin. But also indicates a good fat content in all other part of the beef and they will also be labeled the same. Prime and choice is always labeled. Grocery stores almost never label select. You have to ask them to make sure your getting select or a lower grade. Prime is the most expensive, choice is second and select 3rd. My favorite cut for special occasions is a choice rib eye steak, I find prime to fatty. Any question let me know.

Tom

[pilfjd]

Thanks Tom. The oil/water/vinegar/herb mop idea sounds perfect. I was originally thinking no-sodium beef/chicken broth with sherry wine vinegar or red wine since that is what I base my pan sauces on after I pan sear a steak. Thanks!

[ncsmoker]

Jay just added a little section on beef to my post above. It may help you in picking out a roast or other cuts of beef.

Tom

[rangerone]

This is all good information for me. I also have been buying all my meat from the grocery store (and usually on sale if I can). My chuck roast (blade roast in Canada) was already tied up and I did not pay much attention to the amount of marbling. I also did not mop, spray, or spritz at any time, as I thought this would cool the meat, slow the cooking, and wash away the seasonings. This technique is something for me to look into now.
And Tom, thanks for all the information about sauces. I do not use them often myself, and when I do it is sparingly. My biggest complaint about some restaurant ribs is that they are too heavy on the sauce and that is all you can really taste.

[pilfjd]

Tom, thanks for the beef explanation. I didn't know that select and lower are hardly ever labeled. As long as it's just the marbling/fat content then I can deal with that.

[pilfjd]

Tom, thanks for the beef explanation. I didn't know that select and lower are hardly ever labeled. As long as it's just the marbling/fat content then I can deal with that.

[ncsmoker]

Allan I agree about the sauce thing, especially the chains. The nice thing about a good BBQ restaurants in the states is that most of them especially doing Memphis and NC style will put the sauces on the table. When you order try ordering without the sauce and ask for it on the side.

Allan and Jay there is nothing wrong with buying meat from the grocery store, that is where I buy all my beef, chicken and most of my fish. I have a chain down here called Ingles that carries choice if I want it as does the Walmart megastore. But I usually stick to Select and use what tricks I have learned to make it better.

Mops are so thin that they do not reduce the heat to the meat. They do add some oil and moisture that benefit the moisture on the exterior and keeps the interior from drying out to much.

Here is one trick I use www.sausagemaker.com/31270supertendermaticand153meattenderizer.aspx I then marinate the roast in a brine of a lightly flavored beef broth and oil for 6-8 hrs. I like to use the tenderizer and then marinate a cheap London broil, it can be sold as many types of meat down here they are normally a 1" top round. I marinate them in a teriyaki marinade.

Take care

Tom

[pilfjd]

Wow, Tom. That is a good idea about the tenderizer. Before I clicked on it, I had an image in my head of one of those meat tenderizer powders, but using that tool plus marinating would definitely add moisture. Man, I'm already looking forward to my next cook! I just don't know what to make, yet. :-D

[ncsmoker]

Jay don't buy anything below select. It is not worth the cost and effort to make it edible. It might be okay for a long simmering stew but that is about all. The company that sells that tenderizer is right up in your neck of the woods in upstate NY, in Buffalo.

Tom

[rangerone]

Hey guys, just a reminder about mechanical tenderizers. They should only be used when you plan on fully cooking your meat to 165F or above. There have been issues where mechanically tenderized steaks and roasts have made people sick when the meat was not well done.

[pilfjd]

Thanks for the warning. it's good to know this in case the thought enters my head. I'm sure once I have one I'll be thinking about other uses besides prior to smoking a piece of meat. I wonder if it has to do with surface bacteria that would normally be killed in a hot sear and transferring it into the meat?

[rangerone]

Sept 5, 2014 7:18:56 GMT -5 pilfjd said:

Thanks for the warning. it's good to know this in case the thought enters my head. I'm sure once I have one I'll be thinking about other uses besides prior to smoking a piece of meat. I wonder if it has to do with surface bacteria that would normally be killed in a hot sear and transferring it into the meat?

You got the reason exactly correct. Here is an older news story that explains what can happen.