Now, often I
can find boneless beef chuck short ribs.
That's what they're marketed as and sold.
I can usually find those, but usually I cannot find the bone in beef
chuck short ribs.
Well, that's what I've got today.
These were at Costco, and they were a pretty good price
for a prime bone in beef
chuck short rib.
So I grabbed them, and we're going to be smoking them up tomorrow
out on the Lone Star Grillz offset.
But first, day before, I want to get them seasoned up like I usually do.
You can see the bones here and they're running the entire length of the slab.
Now, I'm not going to do any trimming. I'm not taking the membrane off the back.
And there is surface moisture, but I want to add a little more.
So I'm just going to add a little bit of a worcestershire sauce.
Worscheshire sauce. Were Chester Shire sauce. Wuster sauce.
Take your pick. Just a little bit on each here.
And this is like a very thick Worcestershire sauce.
And someone asked me where I got that. And it is from Sprouts.
I told them I thought it was from Sprouts Market.
It is.
It's a Sprouts organic Worcestershire sauce.
It is a little thicker than, say, the Lea & Perrins that I usually use. For the rub
today, I'm going to be using Southern Hospitality from Gulf Coast Smoke.
Really like this rub.
I've used it many times.
We're just going to start seasoning up here.
Getting a good coating everywhere.
We'll flip them over and give the back a little dusting.
But because that membrane is there, we're not going to put a lot.
I often mention on beef ribs
I like leaving the membrane
because you can go from not tender to fall apart tender really quickly.
And I think that
membrane holds together and it comes off pretty easily once you're done.
Just a quick little dusting on the back.
And a final little top
coating here after we turn them.
All right. That's looking good.
This is what I want.
And these are going to go in the refrigerator uncovered overnight.
And tomorrow we're going to smoke these up out on the Lonestar Grillz Offset using,
I don't know if I'm going to use post oak. I might use hickory.
Maybe I'll use a mixture, but we'll see.
Whatever it is they're going to turn out great.
Well,
our beef ribs have been soaking in that rub overnight.
And it's time to get them on the Lone Star Grillz offset.
My target temperature today is 250 degrees.
I have water in the cook chamber.
This smoker can hold water right in the bottom of the cook chamber.
And as I mentioned yesterday, when I was seasoning the ribs,
I decided I am going to do a mix of Hickory and Post Oak today.
So let's get these ribs on
All right.
Let's get this closed up,
let these get smoking, and we'll come back in a couple hours.
Give them a spritz if they need it, check them for tenderness.
And at a certain point, we're going to wrap them,
which is probably down in the four to five hour range.
And once they're wrapped, we're going to move this cooking inside
into the oven to let him finish the easy way.
So I'll see you back here in a couple of hours.
All right.
We've been going two hours.
Our temp has been holding really steady in that 250 range.
It spiked up a little bit right now because I just added a split of wood.
I've added two splits of wood so far and started with two small ones
to build that base of coals.
And that's pretty standard with this Lone Star Grillz offset.
It's really efficient.
I use about a split every hour at that 250 range,
and I'm talking about a short split about ten inches long.
So let's go and take a look, see how our ribs are doing.
Those are looking nice.
We are already getting some good pull back on those bones.
So the surface is looking a little dry in spots.
So I'm going to spritz with just plain water right now.
So my determining factor today as to when I'm going to wrap
this is going to be really the color, the texture, things like that.
I will do a tenderness check, but I'm not going to check for another 2 hours.
We're going to let these keep going.
I want that to continue cooking and tenderizing
before we even think of wrapping.
So I'll bring you back here in a couple of hours and we'll give it
another look.
So we are at the three hour mark, not 4 hours,
as I said, said we'd be back in 2 hours plus the previous 2 hours, that'd be 4.
But I just did a quick check because I added wood
and I think we've got the color we want.
So let's take a look and I think it's going to be time to wrap.
Yes. That really nice mahogany color.
We've also got really nice pull back the meat pulling away from the bones.
So we are going to wrap these, but let's do a little tenderness check first.
Yeah, I mean, it's tender, but there's still resistance. If you can see
that internal temperature of 158, which is kind of that stall range.
So let's get these wrapped up. So I want to go ahead and spray my paper
here with the same spritzing liquid, just plain water. First
rack out here.
So I'm going to go ahead
and get those inside in the oven at 250 degrees
and we're going to check them in about 2 hours.
All right.
Here we have our bone in beef chuck short ribs.
I wonder why they call them short ribs on the package
when they're long. They're not cut in that short profile
that you usually see, but they're beef ribs.
We'll go with it. Now they've been in the oven
at 250 for two hours after 3 hours at 250 on the smoker.
Let's check tenderness, see if they're ready just to rest for an hour.
Let's see. Just gonna get through the paper here first.
That feels pretty good, but
it needs still a little bit more.
I'm going to go another hour.
Same temp and then we'll check it again.
All right.
We've been going an additional hour now and something I just noticed,
andI don't know if you can see this right here,
there's a bone that just decided to protrude from there.
I didn't even notice that the last time I checked,
it was probably there just like that, but I didn't see it.
So let's see how we're doing tenderness wise.
I'm just going to try and go in the same holes here that I had before.
OK, that's very tender.
See the temperature there?
205. That is good.
Oh, that is nice and tender.
We're at...
See that?
That's 202.
All right, these are ready to rest.
I'm going to cover this with foil
and I'm going to put it back in the oven, the ovens off now.
So it's just that residual heat there.
And this is going to rest for an hour with this tray covered with foil.
And then in an hour, we will unwrap and take a look at our ribs and have a taste.
Well, here is one of our racks of ribs.
You can see that the meat is pulled away from the bones here.
And I think it's funny how this bone somehow
is extended here and pushed in that way.
Don't know why. It's a meat mystery.
Let's see.
We had 6 hours of total cook time, three outside and three
inside at 250, and then an hour rest.
So let's see what the temperature is still in this meat.
I've started to like to do this to see what the temperature
is holding at after an hour rest.
So let's see here.
Let's get down in there.
So that is showing us
191 degrees still after an hour rest
just wrapped in foil in that pan with the paper wrap still on it.
So a lot of heat still in here.
But let's cut in and see how we did.
Let's see. I'm going to cut
right here.
Oh, man, that's tender.
That is tender.
All right.
Let's see.
Oh, yeah.
Oh, look at that.
Look at that nice smoke ring there.
We're going to stick with this one.
I'm going to cut
some of this meat off because that's really one of the easiest ways to eat this.
Is follow the bone or the bone just slides out just like that. Wow.
That came out clean.
Wow. Super juicy, super tender
super hot still, too. Wow.
I'm going to dive right into the tasting of the main meat
part of these bone in beef chuck short ribs.
Here we go.
That is just melting.
Wow. So happy with these.
Absolutely happy with these. Mmm.
That Gulf Coast Smoke Southern Hospitality rub is perfect on beef.
Oh, man.
Just like any cut that requires this sort of patience,
brisket, pork butt, big beef ribs,
you've got to give it that time.
Whether it's outside of the smoker or finishing in the oven.
That's how you get to this stage of taste.
Remember, time plus temperature equals tenderness.
And tenderness is the goal here
when you are cooking something like this.
Because tenderness is what's going to give you the flavor.
It's going to allow that fat to render.
It's going to keep that juice in there.
It's going to be amazing just like this.