Smoked beef short ribs, Choice vs Prime vs Wagyu
Mad Scientist BBQ · ♥ 4.2K likes · 278.2K views · 17 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole Choice short rib
Trim the silver skin from each short rib; on the Prime and Wagyu, trim a little off the fat cap to get at the silver skin underneath and leave the rest of the fat, which will render.
- 1 whole Prime short rib
- 2 whole Australian Wagyu short ribs
- salt
- beef rub
Season each with salt and then a beef rub.
Do not spray in the first hours, so the seasoning stays on and the bark builds; at about five and a half hours the ribs read 172 to 174 internal and are still firm. Turn each rib around so the end with more pullback sits away from the heat.
Checking temperature and bark at five and a half hours
Around six and a half hours, at about 184 internal, begin spraying as the bark sets, to keep it from getting too hard.
Spraying and wrapping in butcher paper
Wrap every rib in butcher paper at the same time, move them closer to the fire where it runs about 300 to 305, raise the heat and finish until tender and at temperature.
Pull and rest about 30 minutes, then cut one rib from each and slice with a bread knife.