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Decided to smoke some beef short ribs today

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 20:04:13

Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

We made homemade pot stickers with fried rice

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 22, 2024, 9:33:43, in reply to "Decided to smoke some beef short ribs today"

Bonus sourdough

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Sourdough boule didn’t come through

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 22, 2024, 9:34:41, in reply to "We made homemade pot stickers with fried rice"

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Bonus sourdough

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Since we’re posting things we gonna bbq…

Posted by haighter <iframe src='https://mb.boardhost.com/TheDeuce/info/user=haighter' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:17:45, in reply to "Decided to smoke some beef short ribs today"

- I rubbed achiote paste mixed with mezcal and citrus all over this salmon inside and out.
- stuffed with lemons and fennel tops
- gonna grill over oak staves from an Old Potrero barrel.

That looks amazing, need an after picture*

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:54:06, in reply to "Since we’re posting things we gonna bbq…"

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- I rubbed achiote paste mixed with mezcal and citrus all over this salmon inside and out.
- stuffed with lemons and fennel tops
- gonna grill over oak staves from an Old Potrero barrel.

During picture…

Posted by haighter <iframe src='https://mb.boardhost.com/TheDeuce/info/user=haighter' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 19:05:53, in reply to "That looks amazing, need an after picture*"

snoopy emojis

After….

That looks fantastic*

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 19:48:33, in reply to "After…."

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Looks awesome. *

Posted by harb <iframe src='https://mb.boardhost.com/TheDeuce/info/user=harb' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 19:37:36, in reply to "After…."

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[Assassin] Harb is the epitome of a Goldfish Troll.
[Opey] Assholes gonna asshole
[tiki] #### all the way off with that, you bloodthirsty hilljack.

Nice. Looks and sounds delicious

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:25:30, in reply to "Since we’re posting things we gonna bbq…"

I’ve got a salmon in the freezer that I plan on smoking at some point but I’m kinda lazy so who knows when I’ll get motivated enough to do that.

Plus since I live by myself I know I’m not likely gonna want to eat a whole smoked salmon myself

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

Bonus…everyone enjoying the sun…

Posted by haighter <iframe src='https://mb.boardhost.com/TheDeuce/info/user=haighter' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:22:43, in reply to "Since we’re posting things we gonna bbq…"

Q: Why finish in oven rather than smoker?*

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 15:57:02, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

it was getting cold out and I didn’t want to keep going outside

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 16:13:57, in reply to "Q: Why finish in oven rather than smoker?*"

But more importantly my smoker wasn’t holding temp even though I’d loaded it with charcoal when I started, and rather than put more in I figured it would be easier to finish in the oven. At that point I’m not really adding any more smoke flavor to the meat so it might as well be an oven anyways

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

Soild answer...I'm relatively new to smoking (<1 year) after being an avid gas and good/charcoal guy

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 16:33:43, in reply to "it was getting cold out and I didn’t want to keep going outside"

...and no room for the *

What's your set up?*

Posted by longsnapper <iframe src='https://mb.boardhost.com/TheDeuce/info/user=longsnapper' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 16:40:42, in reply to "Soild answer...I'm relatively new to smoking (<1 year) after being an avid gas and good/charcoal guy"

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...and no room for the *

Lots of puns, no real answers

3 pronged attack

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:05:32, in reply to "What's your set up?*"

1. Weber Summit 6 burner nat gas with smoke box and rotisserie
2. Weber 22 inch kettle with Gabby Grill Santa Maria attachment and rotisserie
3. Camp Chef XXL Pro smoker

I use the kettle/GG probably 50% of the time. Love to cook over red oak wood with a charcoal starter. Smoker was just added last year and has been used about 20-25 times. More capacity than I will ever need.

Pics

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:07:11, in reply to "3 pronged attack"

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That Santa Maria is fantastic*

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:57:07, in reply to "Pics"

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It was a 2020 Covid purchase and the best thing I have bought in a LONG time

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 18:05:32, in reply to "That Santa Maria is fantastic*"

I've thought about getting a full-on Santa Maria grill but the Gabby Grill attachment for the kettle is just so convenient and easy maintenance. Plus having a rotis to cook over the wood is great as well.

I have the camp chef woodwind. Love it. Smoking ribs this week*

Posted by longsnapper <iframe src='https://mb.boardhost.com/TheDeuce/info/user=longsnapper' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:32:41, in reply to "Pics"

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Lots of puns, no real answers

Woodwind is great...if I didn't already have 2 other grills I would have gone for that*

Posted by RSMBob <iframe src='https://mb.boardhost.com/TheDeuce/info/user=RSMBob' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:43:05, in reply to "I have the camp chef woodwind. Love it. Smoking ribs this week*"

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I would pair that with a nice jello mold or ambrosia salad*

Posted by bbonb <iframe src='https://mb.boardhost.com/TheDeuce/info/user=bbonb' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 15:37:28, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Where do you buy the meat?*

Posted by longsnapper <iframe src='https://mb.boardhost.com/TheDeuce/info/user=longsnapper' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 5:02:19, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Lots of puns, no real answers

Costco

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

Wood*

Posted by illinibone <iframe src='https://mb.boardhost.com/TheDeuce/info/user=illinibone' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 23:49:22, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Script Kiddie

The inside…

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 20:37:09, in reply to "Decided to smoke some beef short ribs today"

Not too shabby, if I may say so myself

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

This isn’t meant as a criticism

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 14:47:55, in reply to "The inside…"

But shouldn’t that center row of fat be more rendered?

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Not too shabby, if I may say so myself

Possibly. A quick google shows a number of pictures that have that line in them

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 15:17:45, in reply to "This isn’t meant as a criticism "

So I’m not bothered by it

The meat fell right off the bone as I went to eat it and it wasn’t as if I could tell I was eating fat so I figure it worked well enough

I guess if I really wanted to go at a lower temp for longer it might render a little more but that’s more effort than I care to put into it. I was pretty pleased with how it turned out so I’m not gonna bother. 10.5 hours of cook time is enough for me

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

What temp and what kind of wood?

Posted by Sounder <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Sounder' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:11:11, in reply to "Possibly. A quick google shows a number of pictures that have that line in them"

I love how they pull away from the bone.

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Smoked with hickory for 8 hrs @ 250. Finished for 2.5 hrs in the oven at 260

Posted by IlliniSax05 <iframe src='https://mb.boardhost.com/TheDeuce/info/user=IlliniSax05' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 17:13:21, in reply to "What temp and what kind of wood?"

Why do you hate me, Sammich?

MAJOR UPDATE: "Maybe you're not such a bad egg, Lisle-y"
-Sammich, 1/15/2011

Looks great. Well done. *

Posted by harb <iframe src='https://mb.boardhost.com/TheDeuce/info/user=harb' width='330' height='300' border=0 style='border:none;'> on April 21, 2024, 14:44:06, in reply to "The inside…"

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Not too shabby, if I may say so myself

[Assassin] Harb is the epitome of a Goldfish Troll.
[Opey] Assholes gonna asshole
[tiki] #### all the way off with that, you bloodthirsty hilljack.

happy days *

Posted by Throwsize <iframe src='https://mb.boardhost.com/TheDeuce/info/user=Throwsize' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 20:58:22, in reply to "The inside…"

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Not too shabby, if I may say so myself

SOLID *

Posted by haighter <iframe src='https://mb.boardhost.com/TheDeuce/info/user=haighter' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 20:25:32, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

Nice*

Posted by PapaDels <iframe src='https://mb.boardhost.com/TheDeuce/info/user=PapaDels' width='330' height='300' border=0 style='border:none;'> on April 20, 2024, 20:14:16, in reply to "Decided to smoke some beef short ribs today"

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Had them on the smoker for 8 hours and then finished in the oven for another 2.5 hours. Letting them rest for 30 minutes or so before I dig in

A slack jaw and not much to say.

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