Thanks for your wonderful instruction and demonstration. I cooked some Dino-Short Ribs today and followed your instructions and it came out just perfectly. You keep it simple; thus, making it easier for the beginner. I used a Thanks again!
Ok Ry, this is my ALL TIME favorite " Cooking with Ry " video as of this moment. I LOVE beef short ribs SO MUCH. At 57 years old I can remember when short ribs were a main stay and a Sunday dinner often. As you qouted, their not that easy to find anymore. Im always asking local butchers to get me a few.... Im not all that succsessful with that.... Great Video... Thank you... !!
wow, 5 hours for a couple of 3 bite sandwiches! And they look like there are worth every minute! I like the simple sauce instead of drowning them in BBQ sauce. Thanks for sharing (the video that is!)
The shots of those ribs on the grill, in the pan while you're probing, and then when you sliced them - some of the best visuals my eyeballs have ever seen! lol
Wow, short ribs alone looked great then you make sliders!!!! More than 1 use for a single food item, great. I am starting to use my weber for than burgers and steaks. Another great Vid Ry...
Dang looks good Sir! I actually got a pack of short ribs I'm going to throw on my Okie Joe Bronco drum smoker tomorrow. My first time cooking them. Just going to use S&P with post oak. Wrap in foil once bark sets in with some beef broth in the wrap. Wish me luck!
I see u use briquettes rather than lump charcoal with the weber. I'm curious as to why. Good job on your video's.I'm a better pitmaster because of them.Thankyou!
Does cooking them as separate ribs vs a whole rack help shorten the cooking time? I've always cooked them as a slab. Can you speak to the benefits of cooking as a slab vs separate ribs or vice versa.
I've never done short ribs connected. I don't think I've ever seen them connected at the butchers here. They must make more by selling them individually :)
That looks mouth watering 🤪🤪🤪. But tell me something, are you saying those coals lasted for over four hours? Or did you add more to this ? I never get that much cooking time out of mine.
In the Slow n Sear I routinely get 6-7 hours from a full load. I could have gone at least another hour on this load. I've found it really helps to dial in your vents early in the cook so there's a stable flow of oxygen to the coals, and then just let the SnS ride :)
I like to do ribs somewhere between 225-250. Jerky may be a challenge on an offset since the ideal temp is somewhere around 170. So you may really need to practice maintaining that lower temp. But it's certainly possible :)
No. Milled hardwood lumber is a whole different thing, and should never be used since you really don't know what chemicals or lubricants it has come into contact with during the manufacturing process. Post Oak is very similar to White Oak in scent and flavor, I've found :)
Cooking With Ry Thanks Ry, I’ve cooked short ribs a couple of times but always braised them in the smoker. I got a thumper five rib 5.88 pounder. I’ve got them on now and going to cook them Texas style. Wish me luck, I need them finished by 6:30 this evening. Have. A great Memorial Day!
