Other attempts at Beef short ribs i was happy with the 3-2-1 method. But after a while i felt they deserved a bit more respect, After seeing some being cut into in a video put out by the ABA about a BBQ festival in Port Macquarie i thought to myself 'shit, those look juicy as hell, why aren't mine like that?'...........I thought of everything. Wet brining, injecting and even fully submerging them in some liquid. It consumed me! Then after a few discussions and some research i thought 'Why don't I just treat it like Brisket?'
As mentioned on Mike's post on single cut beef short ribs, connective tissues and fats break down around the 71c (160f) point as in briskets and most meats. The key to juiciness was to persevere! push it to the 87c (190f) - 95c (203f) point!
This is probably the most basic cook i have ever done, no wrapping, just set and forget. However, i didn't have the time to reach desired temp as i underestimated how long this would take! but it did make it till 82c (180f) and nobody was complaining! I was super impressed with this juicy juicy hi ho hi ho.
I mopped every hour and did little else! It's beef! you don't have to! additional exclamation mark!
WHAT YOU NEED
2 x Full Slab Beef Short Ribs
1/4 Cup Cracked Black Pepper
1/4 Crushed Salt
FOR THE MOP
Beer (Good quality, in fact, don't use anything cheap.......ever)
3 Tablespoons Pickled Jalapeno Pickling Liquid (or anything with high vinegar, like vinegar)
1 Tablespoon Worcestershire Sauce
1 Teaspoon Chilli Powder
STEP 1. TRIM AND DRY BRINE
Flip the ribs and remove the membrane, you will not be needing it! It will only turn into a tough toffee like substance and it will ruin your weekend.
Trim all loose fat. It is debated wether to remove all fat but, like my brisket, i prefer a fat cap. This will render and unless you're living in some parallel universe it will render downward! Meaning INTO the meat.
Drizzle oil and rub pepper and salt all over, wrap tightly in glad wrap and put in fridge overnight.
STEP 2. SET UP, SMOKE AND MOP!!
Pack your things boy, you're in this for the long haul! Set up your smoker or grill for a long smoke and aim to maintain 121c (250f) for the long haul! I used apple wood chunks on my pro q! It turned out great!
Fill up the water pain about 1/4 way if you're in a pro q or simply place a bbq tray full of water somewhere in the cooker if you're not, this will aid moisture inside the chamber.
After the first 3 hours begin mopping with the mop mix every hour. Douse it good!
Expect about a 30% weight loss, not on you, the meat fool.
STEP 3. THOSE HOMBRE'S ARE DONE!
Once you hit your desired temps it is time to pull and rest. I wrap loosely in foil and rest for about 20 minutes!
Slice into individual ribs and enjoy with your favourite bbq sauce.....or don't, i do not care either way! Look at these things! They're good with or without sauce........with or without sauce......with or without sauce ohhhhh o..........i can't live, with or without sauce.