/ck/ - Food & Cooking

Letting my mesquite dry in the sun. Chopped It last month and it's been dry in out in my yard. Rinsed it off this morning.

I'll probably use 10-15 lbs for the short ribs.

Getting the charcoal started in my fire box. Once it's good and hot I'll toss the wood on.

Threw my rub together.

>coriander
>brown sugar
>crushed pepper
>salt
>garlic
>mustard
>tiny bit of turmeric for color -- brining gives the meat an unhealthy color but turmeric or Prague powder can bring a pleasant color back.

Filling my water pan -- the ribs will be in there for 6hrs so you can't let them get dry.

After removing from brine and soaking in water, I chopped the ribs.

Way different than brisket -- short ribs smoke best when separated.

The brine penetrated about 1/8 inch.

If I was making pastrami short ribs or pastrami brisket, I would have brined for at least 2 weeks for full penetration. I would have also put Prague powder 2 in the brine.

Slathering with yellow mustard and stone ground mustard so the rub has something to stick to.

The final product tastes nothing like mustard. 6 hrs in the smoker denatures the mustard.

Slather distributed.

Rub applied

First mesquite log on fire

Smoke billowing

Temp @ 200 F. Gonna keep it between 215 - 250 for 6 hrs.

Tossed the ribs in. Looking for their internal temp to be between 185 F and 200 F.

After 6 hours at that temperature, all that tough fat and gristle in these touch short ribs should render and get absorbed between the muscle cells.

Lonely thread you got here OP.

What state are you from? Usually these threads turn into arguments about which state is best at BBQ.

>>6760814
Texas of course

>>6760814

Very non Texas rub/method you got there. And to brine and separate the rack into individual ribs. Origin of recipe?

>>6760835
Ya I guess you're right. I've just been messing around with short ribs for a while and this recipe seems to get the best feedback.

Not really big in sticking to a regional barbecue style. And short ribs are cheap, so they're fun to experiment with without blowing a bunch of cash.

>>6760853
How will you eat them when you're done?

>>6760879
We'll make sandwiches similar to brisket sandwiches w/ BBQ sauce and eat them plain.

I always save one rib to make (don't laugh) the best motherfucking ramen you've ever tasted, along with some miso, an egg, some kimchi, and various vegetables. The rib dominates it. Feeds like 3 people.

I hate to be the grammar Nazi but OP, your English is atrocious.

>>6760884
>spend all day smoking meat
>toss some of it in ramen

You sure you're from Texas, cause you seem like a hipster.

>>6760891
I'm from Ukraine. No excuse though, have lived in Texas for a decade.

>>6760895
>making good food is hipster

>>6760901
You are excused. Especially since you're living in Texas

>>6760901
Were you old enough before you moved to get your free government assigned gun?

>brinkmann offset

I keep mine whole with only salt and pepper, use pecan or post oak logs. 5-7 @250F. Monitoring thread OP.

Cool thread OP, good to see cooking going on and not talking about bacon wrapped pizza or other fast food memefood.

>>6760943
No but myself and my sons each have a rifle. My oldest son is 12, and I believe owning a rifle at this age is a topic of controversy in U.S.

>>6760949
I have had this little cooker for a few years, and it is ok to me.

Where I come from there are many ways to smoke meat, we sometimes use leather to direct the smoke or hang the meat far above the fire in a storage container or small shack. I like American smoking better though. These small smokers are very easy to use.

>>6760853

I see. TX here too. I fucking love chuck short ribs for the yield and since almost no one buys them around here it seems. Monitoring to see how these turn out.

>>6760748
What is Prague powder? And why mesquite?

>>6761041
Mesquite because it grows on my land (West Texas).

Prague Powder is used to cure meats. It is sodium nitrate. It is what gives pastrami its color and flavor, before the pastrami is smoked. It is in pink crystals.

>>6761041

About 3 hours in. Shuffled them around a bit. Gonna take meat temperature in an hour.

Great thread OP!

>>6761224
Holy shit this looks delicious. Is this like those reddish colored ribs you get at Korean BBQ and Mongolian BBQ?? Are they sweet flavored?

>>6760491
That would be a marinade not a brine son.
Marinade has acid elements to it.
Brine's do not have acid.

>>6761233
I don't know what those are.

They will be sweet and savory. They were brined in an acidic brine (caused by apple cider vinegar) and slathered with mustard (also sour/acidic) so they will have a savory flavor. The rub has a high content of brown sugar and there was also much apple juice in the brine, so they will be sweet as well. So they will be sweet, savory, and have some heat as well (just a little heat).

>>6761224
YES

>>6761249
I see. I thought the primary component of brine was high salt. It had acid but not very much -- mostly salt and water -- so is this a "marinade brine"?

>>6761261
Marinade.

>>6761265
Ok, then I will say marinade.

When I make pastrami I use brine then -- no vinegar just salts.

>>6761269
Correct.
BTW everything you've made in this thread looks fantastic. I really wish I could be over for lunch/dinner anon.

>>6761224
HNNNNNNNNNNNNNNNNNNNNNNNNG GOD DAMNIT I WANT THAT

Internal temp ranging between 160F - 180F. Ideally I will get them to a range of 180F - 200 F. That guarantees all that colligen and fat in the tough rib meat will render and be absorbed as flavor.

>mfw my dad tried to cook cow ribs once and they turned into black slabs of charcoal that literally crumbled apart

>>6761511
Sometimes they stall, meaning they won't increase in temperature but continue to dry out. I bet your dad had them stall. If this happens, all you can do is wrap them in foil so they don't loose moisture, and keep them going. Almost like braising.

>>6761511
tell your mum she chose the wrong man

start introducing her to better men.

>>6761500
Shit that looks good. Do you just hold the bone and eat it like a chicken drum stick?

>>6761550
You could but it would be hard. They are bigger than they look so you wouldn't get a good grip. That rack was about 3 lbs before I started. Probably just under 2 lbs of meat left there.

Best way is to pull the meat off the bone and shred it with a fork for sandwiches. Or just eat it with a fork right off the bone. No knife needed.

Sometimes I put home made BBQ sauce on the sandwiches, but this shouldn't need it. The dry rub is very flavorful.

>>6760491
Why did you soak it in water?

>>6761729
To pull out the salt from the marinade.

All done

Smallest one here. Gonna make a sandwich for my kid out of half of this one, and eat the rest like a caveman.

The rest are wrapped up to cool.

South american here.
North american, what's the point in brining your barbecues? To make it harder? I usually don't marinate my meats, but when i do, i do it to make it softer not the other way around.
Can someone explain?

Sandwich. No BBQ sauce or condiments needed, it's flavorful enough by itself.

>>6761781
>raw toast

>>6760491
>Took it out of the brine and soaked it in water for about 20 minutes.
>>6761744
>To pull out the salt from the marinade.

ate the rest of this one like a caveman. My kid is eating sandwich.

Now my smallest rib is all gone. Three left.

>>6761788
Why are you not familiar with this? This is how you keep from making a dry meat. This is something I learned in my home country, not America, but it still applies.

After soaking meat for 48 hrs you must restore some balance by soaking in water for 20 minutes.

>>6761793
>has a kid
post pic of ur wife~?

>>6761784
Many barbecue just have plain white bread in Texas.

Here are remainin 3 before I pulled them from the smoke drum. My small rib was gone by this point.

I'm jelly you Americans can use smoky woods from start to finish. All I can get here is small lumps so I have to use only lump charcoal after the first hour.
Someone told me most meat only absorbs smoke for the first 20 minutes anyhow?

>>6761804
Which is fucking sad

>>6761830
Apparently it is a long tradition of Texas barbecue to use simple bread so as not to draw attention from meat

Wouldn't it be smarter to cut the ribs first, then brine them? To make penetration easier?

Or does that interfere with a crucial step?

>>6760491
>48 hours
too long, too long

>>6761815
that's fucking terrible OP, if they could forbid people from smoking meats ever again you'd be on the most wanted list you terrible aweful faggot

>>6760901
>Ukranian
>In Texas
>BBQing ribs
>Posting on tibetan cartoon communications board

I like you OP, you have finessed cultural boundaries and you are making good food!

>>6760804

thats the cleanest smoker i've ever seen