Really thank you to this Reddit. There’s an amazing amount of knowledge that made this really easy.
I never did beef ribs before and thanks to this Reddit it was pretty flawless. Got some untrimmed short ribs, took off the membrane and silverskin. Rubbed with mustard and patted on a steak seasoning my chef friend helped formulate (Salt, Dill Seed, Coriander Seed, Shallot Powder, Garlic Powder, Himalayan Pink Salt, Black Peppercorns). Put it in a green egg style smoker with lump charcoal and a combination of apple wood, cherry wood, and some old grape vine. Kept the temp between 225 and 275 for the whole smoke monitoring with a remote thermometer ambient and also in the beef. Unwrapped the whole time. We did have a drip tray with some water in it. Got through the stall around 170, seemed to kind of like second stall around 190 and then waited for 203, pulled it. Could’ve rested longer but in what seems to be the classic way of smoking big things it was already pretty late (about 9 hours total I think) and wanted to see it so only rested like 20 minutes honestly but didn’t really hurt it too bad I don’t think. Bark was awesome, texture throughout was insane, looked pretty, tasted great. Next time I’m going to actually leave the membrane on and I’m debating adding more salt. The rub I used was not particularly salty and it may have benefited from that but honestly it was pretty awesome to do it kind of sushi/omakase style, slicing pieces and individually salting with maldon to taste. Anyway, good times, thanks again, just wanted to share the triumph.
by literallyscreaming
Dining and Cooking