My first attempt at some beef short ribs. They came out better than I could have hoped and I was pleasantly surprised that I managed to keep my temps sane for 9 hours.
My first attempt at some beef short ribs. They came out better than I could have hoped and I was pleasantly surprised that I managed to keep my temps sane for 9 hours.
Thank you, they were delicious. I don’t know why the smoke rings were so vivid but I was pleasantly surprised! The ribs were seasoned with a home made SPG using American mustard as a binder.
I had water in my drip trays for the first 4 or so hours then when I removed the delicious dripping water for making gravy I patted the ribs dry with a paper towel.
I put a bit more oak on the coals while I was there then once the ribs had started to form a bark I did a light spritz of 50/50 apple cider vinegar and water at about the 5 hour mark. After the stall was over I wrapped them in butcher’s paper with a little butter and put them back to get up to ~95C. 9 hours in total.
There are so many variables involved it’s hard to know exactly what influenced the rings so much. I’d definitely like to repeat it!