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My first beef short ribs for gameday...
Posted on 10/14/17 at 9:16 am
Posted on 10/14/17 at 9:16 am
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Posted on 10/14/17 at 9:17 am to Hugh McElroy
Can I get a brisket please
Posted on 10/14/17 at 9:18 am to Hugh McElroy
Only one pic is showing for me but got damn that looks good. Where did you buy that? I can never find them not precut.
Posted on 10/14/17 at 9:18 am to Farmer1906
Cook time? Temp? How’s the tenderness? Details man!
Posted on 10/14/17 at 9:21 am to Hugh McElroy
Those look pretty awesome.
Posted on 10/14/17 at 9:21 am to Hugh McElroy
Dayummm nice
Posted on 10/14/17 at 9:22 am to Hugh McElroy
I did some for the first time several weeks ago. Takes longer and requires more watching the temp on the smoker but I prefer them over pork ribs.
Posted on 10/14/17 at 9:26 am to Farmer1906
I got them at Whole Foods, but discovered you can also get them st Sam's, but you have to talk to the butcher and ask for the short ribs on the plate - not cut.
I put a light base of hot sauce, then neatly a half cup of kosher salt/black pepper 50/50 mix. I let it dry brine sitting out for about an hour and a half. I cooked them on an egg with oak lump charcoal and oak wood mix at about 275 for about 9 hours, until we got an internal temp of 203.
I followed Franklin's method, and they're glorious. I'm pumped.
I put a light base of hot sauce, then neatly a half cup of kosher salt/black pepper 50/50 mix. I let it dry brine sitting out for about an hour and a half. I cooked them on an egg with oak lump charcoal and oak wood mix at about 275 for about 9 hours, until we got an internal temp of 203.
I followed Franklin's method, and they're glorious. I'm pumped.
Posted on 10/14/17 at 9:27 am to Hugh McElroy
Excellent, Sir
Posted on 10/14/17 at 9:28 am to Hugh McElroy
So you cook them like a steak?
Posted on 10/14/17 at 9:30 am to biggsc
The heat plate is in. It's indirect heat for a long arse time.
Most people smoke at lower temps, but Franklin's does his at about 275-285, and I just follow his method.
Most people smoke at lower temps, but Franklin's does his at about 275-285, and I just follow his method.
Posted on 10/14/17 at 9:33 am to biggsc
Somebody say Brisket?
Posted on 10/14/17 at 9:34 am to golfntiger32
Bark looks great!
I love gameday.
I love gameday.
Posted on 10/14/17 at 9:36 am to Hugh McElroy
Thanks I don’t wrap shite gotta have that bark
Posted on 10/14/17 at 9:37 am to Hugh McElroy
That’s how I cook them. Can’t do it at low heat
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