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I haven't done short ribs in quite a while. I always look for them, but what I usually find are the sorry ass bones that are leftover from what the butcher cuts the "flanken cut" ribs from. Well, when I saw these meaty bones, they went home with me!

(https://farm5.staticflickr.com/4519/38499048312_9a9596656d_z.jpg)

There were only three in the pack, but that was plenty to justify firing up the new-to-me Outrider that I picked up, thanks to @crowderjd 

I did my usual set-up for this cooker, with Cajun Bandit Stacker. When I don't need a ton of fuel, I use fire bricks to confine the briquettes. The charcoal grate fits perfectly inside the Cajun Bandit charcoal ring.

(https://farm5.staticflickr.com/4546/24658353848_ed7f6a11cc_z.jpg)

(https://farm5.staticflickr.com/4525/38499057162_1b319ac542_z.jpg)

(https://farm5.staticflickr.com/4577/38530514331_56f57bc6d5_z.jpg)

First time using the Weber briquettes for a long cook. I did not use any wood chunks, just to see what  flavor I would get from just the briquettes. To me, the briquettes smell very nice on their own.

The ribs were lightly dusted with Stubb's Bar-B-Q Spice Rub and put on the cooking grate.

(https://farm5.staticflickr.com/4564/38475043776_88c8602462_z.jpg)


I'm using my Thermoworks Smoke and I am finally using the Wifi Gateway, that I picked up several weeks ago. This thing is AWESOME! I did a few errands and was able to keep an eye on my pit temp from the road. The Outrider/Cajun Bandit combo is super stable, so the Gateway isn't really necessary, but it is an expense that is worth it to me.

Cooker Shot...

(https://farm5.staticflickr.com/4570/38499045462_f62b81128b_c.jpg)

Going on 3-hours now...

(https://farm5.staticflickr.com/4579/24659104818_e3033b4f33_z.jpg)

These things have a ways to go, so I'll do my best to update this post with some plated pics, once done.

Nice!! Definitely like that trick with the firebricks, TFS. 


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Although these were not fall off the bone, they were plenty tender and tasty. I'd say it's a better value to just get a full chuck roast and end up with the same texture and flavor, for less money per pound. The Weber briquettes and the Stubb's rub did just fine without any added wood chunks.

(https://farm5.staticflickr.com/4544/37646183675_73847280e5_z.jpg)

The scalloped potatoes are from Costco and the crunchy southwest salad is from Trader Joe's. All in all, a nice afternoon while enjoying a few beers and not having any responsibilities...  ;D  8)

That all looks tremendous.

Awesome cook and awesome ribs ! Thx for sharing.

A question regarding the wifi gateway, How would you do once in the road if the alarm rings ??

Very cool. Enjoyed reading about the cook and the setup. Thanks for sharing!

That outrider looks beautiful!  Great cookup...haven't made short ribs in a while myself...you've got me thinking it's time to change that.

Quote from: The_Masteres on November 20, 2017, 02:38:56 AMA question regarding the wifi gateway, How would you do once in the road if the alarm rings ??

Well, I'm pretty confident with how this rig runs. I rarely have to mess with the vents, once it stabilizes. Having the gateway just gives me peace of mind, if I need/want to leave the house. Also, I have the alarms set for pretty extreme temp swings, so the alarm will only go off in extreme situations.

Those ribs look great ! ! !  I'm to the point now where I cook beef ribs as much, or more, than pork.

Does that Gateway work with any thermometer?





BD

Quote from: Big Dawg on November 20, 2017, 07:11:09 AM

Does that Gateway work with any thermometer?

Just the Smoke.

Quote from: addicted-to-smoke on November 20, 2017, 07:49:05 AM

Quote from: Big Dawg on November 20, 2017, 07:11:09 AM

Does that Gateway work with any thermometer?

Just the Smoke.

Stuck with my Mavericks, then.





BD

Looks delicious!
Like that fire brick trick too


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Looks great

Inspiring as ever! They look great


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I need to make some of those. They look great.👍

Thanks for the kind words guys!

Jason: What is the plate that is wrapped in foil? Is that part of the set up or your own contraption you have added.

Quote from: Ptown on November 22, 2017, 10:32:25 AM
Jason: What is the plate that is wrapped in foil? Is that part of the set up or your own contraption you have added.

On the bottome set of tabs, just above the charcoal ring, I place a 1/4" x 16" piece of steel. I then place a 16" x 1" deep pizza pan (wrapped with foil for easy clean-up) directly on top of the steel. Almost 100% of the drippings end up in the pizza pan, no matter how much meat is on the cooking grate. I picked up the steel disk at a local steel yard and the pizza pan at a used restaurant supply store. I'm convinced that the steel diffuser really helps this rig run so stable.

Oh, I forgot to add that the steel plate is also a great surface to cook pizza on.

Really like your setup Jason. Nicely done.


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Fantastic looking cook bud. Love that cooker, very cool setup


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