Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Put them in a foil tray and smoke at 235f for an hour, add stock and wine and cover tightly with foil. Cook at 300f for another 3.5 hours or until you get the meat to 180f. Rest for ten minutes, serve with more meat and side orders of meat. Follow up with more meat.

Short rib cooking tips pls

I won't have access to a covered BBQ / smoker, so I'll be slow cooking them overnight in an oven (it's an Aga-esque number, so I can get rock steady low temperatures)

Is it worth finishing them over coals, or just leave them as-is?

I shall be serving them with a chocolate and chipotle gravy.

You won't gain anything from the coals (IMHO) at the end unless you are going to coat them in sauce and want some caramelisation. Tough call with the chocolate as that can go bitter pretty quickly over fire.

If slow cooking why not a Daube Provencal instead?

What the big Texan said, I only chuck mine on the grill to get some charring at the end of cooking... They're juicy as straight out of the oven...

Short rib sandwiches that @6pt and I had for lunch

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moar

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That slaw's a little agricultural... Do u even?

I feel ill equipped to offer any advice but the Rich Hall recipe in Fire & Smoke was pretty nifty. Required next to no effort too. Oven overnight and charcoal slathered with sauce to finish off but even that was unnecessary.

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aggro-cultural

^^ incidentally the butcher he mentions in the book is the same one I went to for my stock at the weekend. Barfields. A good nosh was had by all. Not even euph.

@dancing james @Ramsaye cheers for the suggestions I may well give those a try. My aim for those shanks wasn't really to give them a particularly smoky flavour. They eat really nicely straight out of the casserole but I prefer my meat with a bit of crust so I thought I'd finish them off over charcoal.

I've got some beef short ribs and some cherrywood chips so my first foray into smoking proper might be this weekend.

Today. I'm off for a bit of a lie down.

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bbq sauce recipe plz, and what did you rub with?

Sauce was just Sweet Baby Rays - now available at Sainsburys near me. *Squee! Applied 5 minutes before finishing and quickly caramelised. Saucing strategy is srs bznzz

Rub - Molasses, sugar, paprika, garlic salt, ginger, pepper, onion salt, & rosemary. Looked like this as it hit the grill.

Could have taken more smoke TBH. Should have done 14oz instead of 10oz of chips. And sweetness. May go back and rethink molasses over brown sugar.

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stolen, am catering for @scherrit 's birthday bash this weekend. am totally with you that ribs need to be dry cooked and sauce is just for sticky caramelisation at the end

pulled pork, pulled lamb, beef ribs and there has been a request for sticky pork ribs

It always surprises me how often you yanks use proprietary sauces or spice blends for bbq. Very few British cooks will ever admit to not making things from scratch. Though to be fair most of my bbq sauces are based on tomato ketchup.

Marinades: from scratch
Rubs: start with an Aldi pre-mix as a base and tweak as required
Sauces: bottled

Reasons, marinades I use a lot so it makes sense to mix my own. Generally Dark Soy, brown sugar, honey, ginger, garlic and oil. I don't want chillies and too many pre made stuff has an unnecessary kick.
Rubs, I can't be arsed with all the hassle so pick a rub that's close to what I need and just add in extra paprika or five spice to get what I want.
Sauces, I don't use enough to warrant making my own and there are so many on the shelf that I don't see a need to mix my own. Aldi do a good bourbon BBQ sauce, when I heat through a bag of pulled pork that I've frozen off I add the Aldi sauce and it works a treat with the smoky meat.

it's funny, i have always done marinades, rubs and sauces from scratch

doing rubs from scratch means i can toast coriander seeds and fennel before grinding, so the spices are fresher

there are quite a few sauce suggestions that came with my WSM, and all have served me well.

though to be honest things like the pit q recipes are too much fucking hassle, having to make their mother sauce, diy tomato ketchup and other shit to be blended together to make one sauce.

Most BBQ sauces are based on ketchup and Worcester sauce anyway. I like the idea of making one from scratch, but the time investment required to make my own doesn't seem sensible.

Rubs tend to be way easier and much more malleable as recipes. I don't buy store based rubs as they tend to be salty, and I'd like to control the salting on my meat (fnar).

The rub I used was Meathead's Memphis Dust recipe with some tweaks for "stuff I don't have in my cupboard".

Sauces agree a pain in the dick to get right, if money was no object I'd get a case of Dancing Pigs sent over once a year... So I don't bother...

I made a massive batch of rub recently but I may give it to the father-in-law, I did a couple of batches of ribs recently with just salt, pepper and paprika and I think I preferred it... More meat flavour as opposed to sweet, salty, hot and umami overpowering the natural flavours of the meat...

Know what I mean? Smoke will give most of the flavour on its own anyway...

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...RIB REPORT!...

I smoked a few beef short ribs on my Weber Smokey Joe. It's about 35 cm, so only enough room for enough ribs for 2 or 3 people. I slathered the ribs in a mustard & oil mixture before applying a rub of salt, pepper, garlic granules, paprika and brown sugar. Once the briquettes were up to speed I threw on a couple of handfuls of soaked cherrywood chips and put a tray under the cool side of the grill with about 1cm of water in it. I put the ribs on the grill for about 90 minutes, then wrapped them in foil with a splash of rapeseed oil, white wine vinegar and Worcestershire sauce, after another 90 minutes I unwrapped them and gave them a final 45 minutes (so 3 hours 45 minutes total).

They were very tasty with a lovely bark and plenty of smoke flavour. Quite rich though so they definitely need something quite sharp to offset that (we had a nice potato salad). The larger ones could have done with another 30 minutes (or more) to really render everything down, but they were still quite tender. I didn't get much of a smoke ring, I think I started them off a bit too hot (probably just over 150C) and didn't baste them in the early stages. Still very much worth the effort though. Any further advice much welcomed. The next ribs are waiting in the fridge!

Pictures below of the setup, then one hour in and the final product.

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I need a bigger grill

I need a bigger grill

This statement is always true.

ideal grill radius = n+1

r + 1 surely?