*Charcoal* BBQ/Grilling

The Nal

Captain Red Beard wrote: »

I have beef short ribs (a Jacobs ladder) in the fridge. I'm open to suggestions as to how to cook them.
Go!

Go to Koreatown! Nice soy, garlic, ginger, sugar and seseme marinade, 3 or 4 hours at 120c, then charred on the bbq and a ssamjang, chili bean sauce or gochujang sauce for serving.

Quick chili bean sauce recipe
60ml cup toban djan
1 tbs sugar
1 tbs sesame oil
2 tsp rice vinegar
1 tsp light soy sauce

Debub

checking if i get this correct to post pics.
I did the Oyster thighs marinate (2 hours) red chilli powder, Corriander powder. Cumin powder, gingergarlic paste. yoghurt, salt
Also bought a Beef Sirloin round roast, sliced it very thinly, marinate (2 hours) in garlic paste, oregano, olive oil, salt, red chilli powder, lemon juice - put on a skewer with red onions and red peppers (trying to relive the recent Greece trip)

Brian?

Pizza Q

Brian?

Captain Red Beard wrote: »

I have beef short ribs (a Jacobs ladder) in the fridge. I'm open to suggestions as to how to cook them.
Go!

In one piece? You own a smoker?

Captain Red Beard

Brian? wrote: »

In one piece? You own a smoker?

In one piece. I have a UDS and a Weber .

Brian?

Brian? wrote: »

Pizza Q

Did some on kamado last Friday, absolutely delicious.
They have big pizza shovels in b&q for 20e.
Definitely makes life easier, that and a load of flour!

Dizzyblonde

Debub wrote: »

And how do I attach pics here (this is obviously not a bbq/grill question) but I had to ask

I use Postimage - a free hosting site. Upload your pic then copy and paste the code for forums

https://postimages.org/

Cloudio9

Brian? wrote: »

Pizza Q

Do you do lid on or off for the pizza?

Cloudio9

Cloudio9 wrote: »

Do you do lid on or off for the pizza?

Don't know about anyone else but lids on for us.
Lid open for as short as possible too.

Brian?

Cloudio9 wrote: »

Do you do lid on or off for the pizza?

Yessir.

Brian?

Captain Red Beard wrote: »

In one piece. I have a UDS and a Weber .

Rub with salt and pepper.

Smoke them low and slow with hickory or oak. Wrap once they stall. Will take 7-8 hours. Internal temp of about 93c. Wrap in foil and towel to rest for at least 1 hour before serving.

Make some bbq beans to go with them.


Honesty with a cut as good as beef ribs, simple is best. I might have some chimmichurri with them, they don’t need a boldly flavoured rub or much of a sauce.

Brian?

BrownFinger wrote: »

Did some on kamado last Friday, absolutely delicious.
They have big pizza shovels in b&q for 20e.
Definitely makes life easier, that and a load of flour!

Top tip: lots of polenta on every surface that the pizza touches.

neris

Did some ribs hung in the ProQ on Saturday. 1st time doing hanging and turned out ok but the set up of the smoker makes it a bit akward to hang at the start and then mop etc later in the cook. The hanging rail is built in to the lid so trying to lift a lid with 5 racks takes a bit of effort. Had gotten 6 racks but only 5 hookls so tried a "quick cook" idea from 1 of my bbq books on the 6th rack. Takes about 2 hours on the grate being turned every 10 minutes and then sauced last hour. Turned out nice but a slightly different taste and texture to low and slow

newbie2

First time attempting to use the low and slow method to cook some beef short ribs yesterday with some hickory woodchips . made a nice rub and cooked off the heat for 3 hours, wrapping for another 40 minutes. I think they could've done with another 40 minutes wrapped TBH, but nice flavour , nice smoke ring, nicely cooked. I think another 40 minutes would've made them real tender



Struggled a bit to maintain temps, but I'm sure I'll get the hang of it.

neris

I'd say alot more then 40 minutes. Beef ribs are normally 6+ hour cook

budgemook

newbie2 wrote: »

First time attempting to use the low and slow method to cook some beef short ribs yesterday with some hickory woodchips . made a nice rub and cooked off the heat for 3 hours, wrapping for another 40 minutes. I think they could've done with another 40 minutes wrapped TBH, but nice flavour , nice smoke ring, nicely cooked. I think another 40 minutes would've made them real tender



Struggled a bit to maintain temps, but I'm sure I'll get the hang of it.

Nice one.

Do you monitor the meat temp at all?

newbie2

budgemook wrote: »

Nice one.

Do you monitor the meat temp at all?

Yeah , i have a wireless temp thingy.

FixitFelix

newbie2 wrote: »

First time attempting to use the low and slow method to cook some beef short ribs yesterday with some hickory woodchips . made a nice rub and cooked off the heat for 3 hours, wrapping for another 40 minutes. I think they could've done with another 40 minutes wrapped TBH, but nice flavour , nice smoke ring, nicely cooked. I think another 40 minutes would've made them real tender



Struggled a bit to maintain temps, but I'm sure I'll get the hang of it.

What are you using for smoking?

newbie2

FixitFelix wrote: »

What are you using for smoking?

What do you mean?

budgemook

newbie2 wrote: »

Yeah , i have a wireless temp thingy.

What temp did you take the ribs off at?

newbie2

budgemook wrote: »

What temp did you take the ribs off at?

199F after increasing the temp for the last 30 minutes



But kept them around 177F during cooking as best I could


First time so was all an experiment

FixitFelix

newbie2 wrote: »

FixitFelix wrote: »

What are you using for smoking?

What do you mean?

Are you using a Weber kettle,on offset smoker or another brand?
I think 5-6 hours for baby backs

Belfunk

It took me about 10 hours to cook two decent sized full beef ribs recently. That was on the Joe and I didn’t bother wrapping them. Temp held steady for the duration but they did stall for hours which made me nervous. Took them off at 206f and they wobbled like jelly. Hours rest and then i tucked in.

newbie2

FixitFelix wrote: »

Are you using a Weber kettle,on offset smoker or another brand?
I think 5-6 hours for baby backs

Don't think I was really smoking as such, but used a charcoal BBQ and placed the coals/hickory chips to one side, then placed the ribs on the other side of the grill, so there was no direct heat.


Was using this:


And cooking like this:


but on a tray.


The ribs were cut like this


And agree they probably needed a little longer.


Still learning

Brian?

FixitFelix wrote: »

Are you using a Weber kettle,on offset smoker or another brand?
I think 5-6 hours for baby backs

For baby backs? I do high heat ribs in just over 4 for baby back ribs.

Brian?

newbie2 wrote: »

Don't think I was really smoking as such, but used a charcoal BBQ and placed the coals/hickory chips to one side, then placed the ribs on the other side of the grill, so there was no direct heat.


Was using this:


And cooking like this:


but on a tray.


The ribs were cut like this


And agree they probably needed a little longer.


Still learning

Ahhhh, they’ll cook a lot quicker when they’re butchered like that. Try to get them whole next time and cut into 2s. They dry out quicker when done in singles.

tototoe

Trying a low and slow this weekend for the first time on the monolith kamado, whats easy to try for a first go? Its all been stesk, burgers and chicken so far.
Pork shoulder, ribs, not brave enough for a brisket yet? Any other suggestione.

FixitFelix

Brian? wrote: »

FixitFelix wrote: »

Are you using a Weber kettle,on offset smoker or another brand?
I think 5-6 hours for baby backs

For baby backs? I do high heat ribs in just over 4 for baby back ribs.

Of course but he was smoking low and slow

FixitFelix

tototoe wrote: »

Trying a low and slow this weekend for the first time on the monolith kamado, whats easy to try for a first go? Its all been stesk, burgers and chicken so far.
Pork shoulder, ribs, not brave enough for a brisket yet? Any other suggestione.

Pork shoulder, Pork belly, burnt ends?

Brian?

FixitFelix wrote: »

Of course but he was smoking low and slow

"High heat" is a relative term. It's still only 275f