My beef short ribs..step by step with Q-Views

Discussion in 'Beef' started by fwismoker, Jun 23, 2013.

  1. fwismoker

    fwismoker Master of the Pit


    First remove the membrane like other ribs. I season with Montreal Steak and olive oil.


    Next i add some flavor and color by searing and carmamelizing.


    It's now ready for the smoker w/ a low&slow. Fresh broth, mushrooms, sweet vadalia onions and chunked potato's. Every hour or so i'll baste it with the broth. 


    Temp is hanging right at 220-225..... More coming later
     
  2. fwismoker

    fwismoker Master of the Pit



    UGH i'm getting hungry!  ...but i still have a couple of hours to go to get them as tender as i want. 
     
  3. You will get there. Patients.

    David
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start FWI !!!!

    However you shouldn't stretch a Step by Step out.

    Anybody wants to copy it has to print out 30 or 40 posts.

    Just a small Tip.

    [​IMG]

    Bear
     
  5. FWI..........HEY FWI I'M HUNGRY! WHEN WILL THE RIBS BE DONE?......CAN I GO OUT AND GET A BURGER? ....I'M HUNGRY!

    David
     
  6. FWI............HEY FWI...I'm out of .[​IMG]......FWI.......MY [​IMG]  IS COLD [​IMG]...OH I'M OUT OF [​IMG].............[​IMG]  ARE WE GOING TO GET A QVIEW OR?[​IMG]

    DID YOU BURN MY RIBS?

    David
     
  7. Someone call 911 FWI may not have made it! did he burn down the house? Is he in Jail for stealing the cow[​IMG]? Did he not fallow the 40...140....4hour rule.[​IMG]

    David
     
  8. fwismoker

    fwismoker Master of the Pit

    LOL, i failed on the last pics...  I had to take off for a friends house about a half hour away and didn't get the finish.   The ribs didn't look a whole lot different except for the pull back. Total time they took about 6 hours 225ish.  I could easily rip the bones apart....very very juicy.      I know i know...no pics didn't happen!   ha ha    BTW  the smoke ring was off the hook thick...but i know[​IMG]
     
    Last edited: Jun 23, 2013
  9. dave17a

    dave17a Smoking Fanatic

    And what kind of pan are we in now? Wock looking thing.
     
  10. fwismoker

    fwismoker Master of the Pit

    Wok, no Wok...lol.     I seared the ribs over coals in the kettle grill and  smoked them in the Big Poppa Drum Smoker. 
     
  11. I think i will Wok the dog[​IMG]. ....[​IMG]  I mean walk the dog[​IMG]

    Happy smoken.

    David
     

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