Beef short rib nuggets

[Travis]

Stopped at the grocery store today getting kids lunches for the week and saw a couple HUGE short rib nuggets for sale. Threw them on the performer using Stubb's and a few chunks of sassafras I've been wanting try. I was working around the house and it gave me a chance to break in the new Maverick that @Cellar2ful had mentioned a short while back. It was nice not to have to continually go outside to check temp. For $20 the ET-71 is a great deal.

Hers some pics


Salt, pepper, chipotle chili seasoning


Good stuff




Tried not wrapping today. A little dryer imo. Still very good. I like using butcher paper and find it really helps with moisture. I should have spritzed in hindsight. Very subtle tones with the sassafras wood. Ok stuff. Not my favorite though.




This little guy was awesome. Lost signal once, but came back in after a few minutes. Well worth the $20 for all you cheap asses out there, like myself.

Take care fella's!


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[kettlebb]

Great looking bark on the ribs Travis. Love my Maverick for longer cooks. Very nice to monitor the temp remotely.


Crimson Performer Platinum "AH", Red MT "P", Red Mist SSP "EZ", Faded Black "A", Black OTG "DE".

[JDD]

@Travis Those look awesome. How long did you let them go? I've had some bad results with short ribs and I'm trying to figure it out.

[Travis]

@Travis Those look awesome. How long did you let them go? I've had some bad results with short ribs and I'm trying to figure it out.

They went for 6 hrs at 280ish. What problems have you had?


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[Bustin Butt]

Ahaha great looking ribs man. I grabbed that same thermometer for $17.99 on Amazon a couple weeks ago and used it on some ribs last Friday. That thing worked like a champ!


BB King

[JDD]

@Travis Those look awesome. How long did you let them go? I've had some bad results with short ribs and I'm trying to figure it out.

They went for 6 hrs at 280ish. What problems have you had?


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The last time I tried them they were very tough and a little dry.

[Travis]

@JDD. Don't know what you've cooked at before, but they say beef ribs like the higher temps. I haven't tried anything under 270 yet. 280-300 works very well.
 I have always wrapped them with butcher paper once I got the color and texture I liked. It doesn't steam or soften the bark like aluminum foil, but retains moisture. I didn't wrap this cook to see and they were drier and had a deeper bark. I should have spritzed them and that would have helped. I'll definitely wrap from now on. Personal preference.

@Bustin Butt. Yeah bro, I was super happy with that Maverick! It was nice to get stuff done and not have to go in and out to check or lift the lid. Totally worth the $20!

Thanks fellas!