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Short ribs

Started by bigmikey, October 22, 2015, 02:03:57 PM

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bigmikey

October 22, 2015, 02:03:57 PM
$5 for some short ribs, I'll bite. Seasoned with Tatonka Dust,  smoked over the vortex with some cherry















MikeRocksTheRed

#1
October 22, 2015, 02:10:09 PM
I love seeing amazing pictures of things I haven't tried yet!  Putting this on my to do list for sure.
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

MrHoss

#2
October 22, 2015, 02:29:58 PM
Those last 2 shots are more than worthy.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

WNC

#3
October 22, 2015, 04:49:33 PM
Quote from: MrHoss on October 22, 2015, 02:29:58 PM
Those last 2 shots are more than worthy.

Yeah, those look perfect! You can just tell how perfectly rendered those are in those last shots!

Jason

#4
October 22, 2015, 08:06:41 PM
One of my favorites for sure, those look very tasty!

jdefran

#5
October 23, 2015, 02:44:25 AM
Ribs look great.. The question is though, where the heck did you get those for 5 bucks?

bigmikey

#6
October 23, 2015, 05:38:05 AM
They were at the grocery store, normal price was 10.71, sale price was $5

wrehfield

#7
October 23, 2015, 09:33:17 AM
Bigmikey, I'm cooking some of those on Sunday. Yours  look damn good.  How  long at what temp did you cook them? Thank you.
Bill
Win if you can, lose if you must, but always cheat.

austin87

#8
October 23, 2015, 10:47:09 AM
Those things look great! Nice work. I need to use my vortex as a heat shield for indirect...

Tommy B

#9
October 23, 2015, 11:32:35 AM
I cooked a slab of beef chuck ribs not too long ago... heavy course ground black pepper and kosher salt. Took about 6 hours on the WSM. 280 pit temp. good stuff. Apparently the chuck ribs come from right beside the brisket and has a very similar grain and taste.





That's a fred flintstone size bone!
Hotty Toddy!

bigmikey

#10
October 23, 2015, 02:30:35 PM
Thanks everyone.  I was around 225 for about 5 hours, wrapped in foil at 170 and took to probe tender.

effinUker

#11
October 24, 2015, 08:27:28 AM
great shot of those bones! i need to add that to my to-do list. it's also great to see the vortex used to cook low & slow too - they do more than crisp up chicken skin.

Davescprktl

#12
November 05, 2015, 06:18:05 PM
Amazing smoke ring. Looked so juicy. Man that's awesome
OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

Jon

#13
November 05, 2015, 07:07:48 PM
That looks good, I should try smoking with the Vortex. I usually smokenate or snakenate.

feeshrman

#14
November 06, 2015, 05:12:58 PM

Quote from: Tommy B on October 23, 2015, 11:32:35 AM
I cooked a slab of beef chuck ribs not too long ago... heavy course ground black pepper and kosher salt. Took about 6 hours on the WSM. 280 pit temp. good stuff. Apparently the chuck ribs come from right beside the brisket and has a very similar grain and taste.





That's a fred flintstone size bone!

i see the Ole Miss signature and the Oby's cup. Where you from, fellow Miss'ippian?
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