Thread: Sausage and Smoke Cooking

I found some nice-looking beef short ribs at Wal Fart. Here they are sitting under my homemade beef rub:

Load up the Vision with Royal Oak XL Lump and hickory chips.

On at around 275 for-I'm just guessing-4 to 5 hours. "They're done when they're done," as we smokers like to tell impatient guests.

And now the waiting begins...

I've never done short ribs on the Traeger or any other type of smoker/cooker so I'm looking forward how this cook comes out.

I have a killer recipe for short ribs but they're seasoned, then browned in oil and then simmered in a stock till tender then drained. Then they are coated with a glaze made with; hosin sauce, minced garlic, minced ginger, honey and Chinese Hot Chile Paste with garlic.

I'm thinking that if those ribs come out nice and tender that the glaze would be great on them cooked this way as after the glaze is applied to the braised ribs they are put on the grill for a few minutes.

Roy, your recipe sounds fantastic. I love those types of homemade Asian meat sauces. I don't do enough of that, as it seems my default on the smoker is more traditional southern barbecue cooks. I've heard that short ribs are awesome in a slow cooker with the right sauce too.

Actually the recipe for the beef short ribs came out of a cook book that my best friend brought back from Hawaii as a gift for me. It's by Roy Yamaguchi. He has several restaurants in several locations:
https://www.roysrestaurant.com/about-roys/

I had a crock pot way back in the mid 70's and early 80's but for over 25 years I've just used a Dutch oven for slow cooking.

I might have to go back to some dutch oven stuff, as my wife just bought 2 of the big Lodge porcelain-coated jobs for baking sourdough, one blue and one red. I used to do a lot with dutch-oven cooking when I led the scout troop: lasagna, blackberry cobbler, we made it all-but cleanup and re-seasoning was a pain as I never trusted spoiled suburban 13 year olds to do it right. As always, foil is your friend!

On beef ribs it’s one thing I do a combo cook on. I smoke them on 325 for a couple hours, then move in a pan with beef broth, ( only about 1/2”) oven at 225. Half hour in I drizzle some sauce mixed with beer to thin it out, another hour usually gets them tender. Use what ever rub trips your fancy, I personally use salt and pepper with beef

Thanks, TC-I'm always trying to up my game by listening to old smoke-heads like you lol! Nothing wrong with good old Texas-style salt and pepper. Mine is more of a "SPOG" rub with added onion and garlic powders, plus paprika and Montreal seasoning.

I have also thought about slathering them 1st with worcestershire sauce before putting on the rub, but I'm concerned that might be too strong a flavor.

A little off topic, but...

I bought a Weber kettle at a huge discount and am loving it, including relearning how to grill over lump charcoal instead of propane. Next project will be a custom cart to get rid of the cheap aluminum legs.

Something like this...

Originally Posted by slim6596

A little off topic, but...

I bought a Weber kettle at a huge discount and am loving it, including relearning how to grill over lump charcoal instead of propane. Next project will be a custom cart to get rid of the cheap aluminum legs.

Something like this...

Slim-I keep saying that my next grill is going to be (finally) a Webber kettle. Having tried numerous others, I think it may be the most versatile option for the weekend warrior. Guys who do big cooks obviously need more grill, but the kettle can do anything else from low and slow/2-zone cooking to searing depending on how you set it up..

Tonight rib steaks with maple wood, and maple bbq sauce.

Took the grill well past 500’ to get these seared fast and charry..
Have a great night gents.