Beef Short Ribs

[BedouinBob]

I have a friend from Kenya and he really loves meat so I promised him a feed. I took a few short rib plates and rubbed them with dalmatian rub, garlic powder, and parsley flakes. Dalmatian to garlic was about 2 to 1. I let them rest for about an hour or so and then into the smoker with 6.5 oz red oak and a pan of apple juice. Seven hours later, below is the result. They were really juicy and tasty. Shared the goods with a bunch of friends. Made a nice supper for Memorial Day.

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[Nimrod]

 Great looking ribs meal Bob! and I'm sure your friends were duly impressed.  I've never done beef ribs but I like the K.I.S.S. aspect of your rub and recipe:)

[drains]

Those beef ribs look delicious! Mighty fine eating.

[swthorpe]

Great job!   I have done beef ribs a few times now, and they are one of my favorites.

[DivotMaker]

Very nice, Bob!!  Curious - what temp did you smoke them to?  I noticed one looked kind of pink in the pic.  I've done these once, and took them to 190, like brisket.  I would be thrilled if they could smoked to a more medium finish! 

Thanks for the great pics of the folks enjoying your handiwork!

[gregbooras]

Nice job, looks like everyone enjoyed the ribs!

Greg

[BedouinBob]

Thanks guys! I took them up to about 185 IT. They were probably a medium if I was comparing it to steak. But, they were very tender. It took about 7 hours to get there since I had 4 rib plates in my #2. They kind of shrink and "swell" so that they are really touching between the racks. I offset them so they wouldn't mess each other up but my smoker was definitely full. 

[DivotMaker]

Thanks Bob - 185 sounds like a good temp, next time I can find these!  Sam's hasn't had them again since I bought the first batch there!  I hate it when they only stock something for a short time! 

[BedouinBob]

I never find them in stock but have to ask for them from the meat guy. I usually get a cryo pack because they are cheaper.