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Big Bold Beautiful Beef Short Ribs (pic) - Printable Version

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Big Bold Beautiful Beef Short Ribs (pic) - Guest - 09-26-2009 11:20 PM

I cooked some beef short ribs on the UDS tonight. I am working on a recipe for the blog, but I thought I'd share a pic.

[Image: BeefShortRibs_1_3.jpg]

John


Re: Big Bold Beautiful Beef Short Ribs (pic) - sampson - 09-27-2009 02:38 PM

Dude, those look sooo freakin' tasty...


- PalapaPellethead - 09-27-2009 08:04 PM

PD,
Those ribs look wonderful. I can't wait to see the recipe and hear how they turned out. I'm interested to know how tender they were, and whether they were cooked by a single or combination of techniques. Thanks again!


Re: Big Bold Beautiful Beef Short Ribs (pic) - Three4Que - 09-27-2009 08:19 PM

First, welcome to the site Palapa. I agree with Sampson, salt & pepper on the beef ribs, but I like a bit of garlic as well!

Second, those look good John, as always.


- Guest - 09-29-2009 09:25 AM

Looking good John, that is the food!


Re: Big Bold Beautiful Beef Short Ribs (pic) - Guest - 09-29-2009 10:02 PM

FYI - The recipe can now be had here.

John


- Phred - 10-01-2009 12:11 PM

John,

I've never been much of a fan using sugar with my beef. Do you really enjoy the flavor added from the Root Beer? I understand it may be just a personal perference.

Phred


Re: Big Bold Beautiful Beef Short Ribs (pic) - PalapaPellethead - 10-01-2009 01:26 PM



Sugar on beef: I'm no fan of it either, but one must consider the source and not condemn it out of hand. I'm going to give this recipe a try myself, then judge it and report my own findings.

As an aside, I found a butcher yesterday who custom cut for me 3 racks of back ribs, leaving a good 1/2" of meat around the bones (at $1.50/lb!). I seasoned them lightly with gran. garlic and pepper then introduced them to Mr. Traeger for 5 hours on Smoke (170 deg. f, oak and cherry pellets). I finished them at 350 for 1/2 hour. Still moist, yet tender. It seems the long smoking period was enough to break the connective tissue down so the meat was no longer rubbery. I'm still experimenting and trying to learn from my experiences. I may try it again, this time on Smoke for 6 hours.

More to come....


- Guest - 10-01-2009 03:59 PM

Phred;p="19090 Wrote:I've never been much of a fan using sugar with my beef. Do you really enjoy the flavor added from the Root Beer? I understand it may be just a personal perference.
The seasoning has plenty of salt, so the sugar isn't even noticeable. Yes, I like the root beer flavor. In fact, I use it in my competition brisket injection. :wink:

John


- Phred - 10-02-2009 08:18 AM

Thanks John

I picked up some boneless short ribs at Cosco last night so I'll give them a try on Saturday. They were $2.89 a lb.

Phred