Adam's Rib? Nope, IMPS 130, Chuck Short Ribs

Discussion in 'Beef' started by chilerelleno, Jul 15, 2017.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Adam's Rib? Nope, IMPS 130 Chuck Short Ribs, big beef ribs are on today's lunch menu.

    Put these into the smoker at 0530am with a tray of Northern beans under'em to catch the drippings.
    Three hour smoke over Hickory at 275°-300°, then into foil with beef broth to braise for 2 hours more and rested for an hour
    Also made a Southwestern Avocado salad to go with these.

    Simple rub of coarse salt, fresh cracked black pepper, onion / garlic powder and paprika.





    An early wake up demands a good breakfast, so after getting the smoker running at temp and loaded I made eggs-n- loaded hashbrowns



    At 0830am I pulled the ribs to foil and braise them.




    It was time to cover the beans, but I had to taste test them first.... Mmmm yummy




    Time to make the Southwestern Avocado Salad




    Took the ribs out and let them rest for an hour before unveiling
    Once out, Oh man did they look and smell great




    Sliced like butter, almost wanted to fall apart but had that nice Light Tug to actually remove meat




    Money Shot



    Looking back on this particular cut of ribs, I'd not braise again.
    Lots of marbling in these and tenderness will not be an issue..
    Next time I'll go all the way in the smoker and get a nicer bark.


    [​IMG]
     
    Last edited: Jul 15, 2017
    travisty, gary s, smokinal and 6 others like this.
  2. lancep

    lancep Master of the Pit

    Yeah I'd eat that! Once again chile you've outdone yourself,amazing!!
    :points:
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Lance, too kind.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great CR,the hash browns don't look to bad either!:drool
    What type of bean,other ingredients if you font mind sharing?
     
    Last edited: Jul 15, 2017
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks for the Point.

    No sir, don't mind sharing anything, that's what we're her for.

    Hashbrowns
    I use freeze dried hashbrowns, I add a little water and precook them for a minute or two in the microwave.
    In a 10" skillet add bacon grease or butter, then saute coarse chopped onion till just softening, add bell pepper, jalapeno and minced garlic and saute for a few minutes more.
    Toss in a handful of real bacon bits, add the hash browns and brown the one side well.
    Put a plate over the top and flip it, slide uncooked side back into the skillet and brown it too.
    Slide out of skillet onto plate, top with eggs, chile, cheese, flour gravy or whatever you like.

    .................................................. .......

    Southwestern Avocado Salad
    I'll give ya as close to the proportions as I can on that bowl.
    Every batch is a little different.

    1 can Black Beans, drained
    1 can White Corn, drained
    (could've take another can of corn)
    1 can whole Green Chile, then minced
    1 can Rotel, drained
    4 Avocados, chunked small
    1/2 each large Yellow, Red and Green Bell, chopped fine
    (could've used all of the peppers)
    1/2 large Red Onion, chopped fine
    1/2C Cilantro leaves, chopped coarse
    1 large Jalapeno, minced
    1 Lime, juiced
    2t Cumin, ground
    2t Garlic powder
    1-2T Salt

    Add everything but the Avocado, mix well season to taste.
    Then add Avocado, fold in so as not to completely mash it, leave lots of chunks.
    Eat as a salad or eat with tortilla chips like a super chunky guacamole.
     
  6. b-one

    b-one Smoking Guru OTBS Member


    Thanks CR,I should gave been more clear though I was referring to the beans! I'm sure many will benefit with the above info as well!Thumbs Up
     
  7. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Ahhhh... I get ya now.

    Smoked Northern Beans
    4 cans Northern beans
    1 med Onion, chopped coarse
    1/2 stick of butter
    2t Garlic, minced
    Unspecified amount of beef rib drippings
    3 hours of hickory smoke, then foiled for last two
     
  8. cksteele

    cksteele Smoking Fanatic

    that all looks great you ate well that night bravo [​IMG]
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Appreciate it.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy that's one heck of a good looking meal!

    Those ribs are some of the best I've seen!

    Point for a magnificent meal & making the carousel!

    Al
     
  11. griz400

    griz400 Master of the Pit

    Very nice plate of BBQ and all homemade sides ....[​IMG]
     
  12. Points for sure, looks great !  [​IMG]

    Gary
     
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Now that's what a beef rib should look like! All I can get around here are the bare ones with all the meat cut off.

    Sad cow.  [​IMG]
     
  14. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thank you all very much for the compliments, greatly appreciate the replies and Points.
    And to make the Carousel no less, nice.

    I could not believe how juicy/sticky these 'Chuck Shorts' were.
    The amount of fat/collagen was astounding, it was literally dripping out, fingers were sticking together.
    But oh so flavorful, definitely won't turn my nose up at these in favor of 'Short Plates' again.
     
  15. smokeymose

    smokeymose Master of the Pit

    The "Chuck Ribs" around here sure don't look like that!
    So much meat!
    Gotta try those beans. Simple and efficient...

    Dan

    :points:
     
  16. I'm thinking those may commonly be known as  "Plate ribs" ?  

    They are the ones typically w very thick meat on them, with bones w flattish cross sections, and pretty flat, not very curved, in the long dimension.

    Kind of near the front lower side near belly, not higher up.            Marc

     
  17. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    These were IMPS/NAMP 130 Chuck Short Ribs (shoulder), you're talking about IMPS/NAMP 123/123a Plate Short Ribs (belly) and then there is 124 Beef Back Ribs (loin).
     
  18. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Dan,
    never met a bean I didn't like .
     
  19. I always wondered what that list was called.   Will check it out tonight.   Thanks     Marc
     
  20. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    Chile.. you never cease to amaze me! Those look WICKED GOOD!

    ...oh yeah.. and my kind of breakfast too! Point for sure!
     

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