4 Hour Short Ribs | Chef Eric Recipe
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- Опубліковано 11 лис 2021
- They are big, beefy and absolutely beautiful! Short ribs, aka brisket on a stick, are one of my favorite “Low and Slow” items but I find myself pushing the envelope, wondering just how “slow” we need to go. Check out these succulent 4-hour short ribs. I hope they bring your friends and family as much joy as they have mine. Enjoy!
Chef Eric Gephart
4 Hour Short Rib
1 Plate Creekstone Farms 3 Bone Short Rib
2 Large Chunks Cherry Wood Chunks or Favorite Smoking Wood
2 Tablespoons Lane's BBQ Cubano Rub
2 Tablespoons Lane's BBQ Q-Nami Rub
Part 2: Cooking Liquid
2 Cups Beef Stock
½ Cup Soy Sauce
2 Tablespoons Mustard, Dijon
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire
2 Tablespoons Butter, Unsalted
Short Rib Method:
1. Stabilize your grill at 300 - 325F.
2. Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion, then set up your grill for indirect cooking.
3. Pull the membrane from the bottom of the short rib plate. Trim any large pieces of fat cap and trim off any silver skin that is exposed.
4. Next, layer your seasonings. Start with the saltier of the two seasonings, the Cubano. Then follow up with an even layer of slightly sweet seasoning to assist with building bark (today we are using Lane's BBQ Q-nami).
5. Now that the grill is stabilized, the smoke has cleaned up and the short ribs are trimmed and seasoned, transfer the ribs to the grill grates, bone side down on the indirect grill and smoke for 2 hours.
6. Place the smoked short ribs meat side down/bone side up in a grill-safe container just large enough to hold the ribs and the cooking liquid, cover with foil and return to the grill for another 2 hours.
7. After 2 hours, check for probe tenderness. If they are not probe tender, place the cover again and check back every 30 minutes until tender. (This generally occurs around an internal temp of 205 but look more for the tenderness.)
8. Gently remove the ribs from the liquid and allow to rest for 5 to 10 minutes. Slide the bones out and slice across the grain into pencil thin slices. Enjoy!
Where to Buy:
Creekstone Farms Short Rib: www.creekstonefarms.com/produ...
Lane's BBQ Cubano Rub: lanesbbq.com/collections/rubs...
Lane's BBQ Q-Nami Rub: lanesbbq.com/collections/rubs...
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Fabulous ribs! Bravo, Chef Eric. Another winner.
I’ve always been hesitant about doing short ribs but you make it look easy, so I will get over myself and give them a try.
Aw do it today, they are sooo good!!!
Did these today for Christmas. EXCELLENT. Chef Eric, every recipe of yours that I've followed ends up being fantastic and faster than most of the other low and slow recipes out there. Great job!
I’ll go against the grain and say I will take short ribs over brisket every day! Got my Q-Nami, need to use it. Picking up some Scorpion while at AGC this Sunday. 😀
I agree with you 100%. I find more flavour on shorties.
Based
Beautiful as always Chef. Thank you!
🥂🔥🤙🏽
Those work well on the Jr too! I like doing short ribs and you've given me some tips. Thanks!
Absolutely 🥂🤙🏾
Awesome
🔥🤙🏽
Chef that looks amazing. Will be trying these soon. Thanks!
Awesome! Keep us posted 🔥🤙🏽
I rarely drool over YT videos but I just can't help myself now!
Ha, cheers my friend 🔥
i watch you always for knife skills - chef eric 💯🔪💪
So lush🔥🔥🔥
You said it was coming and you didn't disappoint 🔥 now they look proper👌 keep up the great cooks 👍
Sorry for the wait. Such a fun and delicious cook🤙🏽🥂🔥
Man those look delicious Chef Eric. 👊🏻
Such a fun cook
Awesome thank you
Thanks heaps for watching 🔥🤙🏽
Gorgeous 🔥
Looks amazing. Love short ribs too
So good!!!
@@ChefEricGephart
Little smoke, little braise. Nice work. You won again!
I have heard that Kamado style cookers actually perform better in that 275-300 range as supposed to 225-250 range. I am beginning to experiment on the higher range on my Joe Classic II and so far I have to say it does actually seem to work better. I have to run it several more times to make a final call though. But I love your hot and fast pork and now beef ribs. Epic stuff, keep at it Chef!
What do you mean by “perform better”?
They roll fantastic at any temperature 🤙🏾
Outstanding
Cheers my friend 🔥🥂
Incredible
Cheers Andres 🥂🔥🤙🏽
Short ribs beat brisket all day long in my book have some in the freezer think I will cook them up Sunday !
Heading to Atlanta grill Company in a couple hours need to restock the q nami
Looks killer as always chef
I always braise mine in beer or red wine but going to give this recipe a try !
That sounds fantastic, let's trade some recipes 🔥🥂🤙🏽
There is an Angus rib rack sitting in my freezer, I think I know what to do on the weekend!
Go get it my friend 🙏🏽🤙🏽🥂
Ps the Combo Rub by Lanes is a legendary choice also..with the Brisket, QNami and SPF53 in one. So good on steak.
Sounds great. Is that the Chef E special 😉🤙🏾
Nice!!! I am gonna cook pork 1 today. Cheers Chef!
Can't go wrong with that!!!
Honestly Eric... I smashed 3 racks by myself :-O :-D, no bread no vegy and it was lovely day LOL. Cheers Chef!
Looks fantastic. I’m all for it. Well done chef. I can never acquire these 3 bone beef ribs. Any time I’ve purchased beef short ribs they come in the 4 bone variety. I feel like the 3 bone racks look much more meaty.
Check E3 Beef
@@ChefEricGephart a little late, but thank you for the tip! I’ve got 2 racks on order. Along with some tri tips. 🤙
Did this with short ribs and they were fantastic! I wonder if this technique would work on a smaller brisket flat?
👍🏾
Hey chef Eric in your world of travels have you ever done stuffed grape leaves using lamb? I bet you’ll get a fantastic flavor using your kj3 with light smoking chunks. Stay well and keep on keep-n on.
Tony, I have🤙🏽
Dolmades are one of my favorite snacks 🔥
You’re the best. Do you make then with Avgolemono? How about Lamb shanks with lemon and oregano.
@@tonybean5162 geia sou file me tin avgolemoni :)
Looks really good, but I think I will stick to my once in a month brisket. But I love the videos. I have tried several recipes from this channel and most of them were good, some not to my taste but mostly good.
That's the beauty of food and personal taste, our taste buds change every 2 weeks. Keep edging out of that comfort zone🤙🏽
hey, looks tasty - any tips or tricks to do this on a regular 18" KJ? Don't have a slow roller, just the stock deflectors and star grate piece.
Top work again chef Eric I’ve adapted this and marinated them after trimming first for 4 hours, with soy, sesame oil, mirin, fish sauce, oyster sauce, rice vinegar and ketjap manis. With fresh Thai chillis, spring onions and lemon grass. Now smoking them for 2 hours then going to reuse the marinade in the bottom of the tray and wrap them up for another 2 hours. But I’m thinking of putting them back on unwrapped for 15 minutes and basting them with the leftover juices in the pan to tack them up a bit. We love all your recipes but wanted to try a Thai version? Not sure if it will work 🤞
Ben, keep me posted on this cook my friend. Love your flavor profile 🔥🥂🤙🏽
It was awesome Chef, so good! Would be good to be able to share my pictures with you 👍
Thanks for the video. I'm just wondering, doesn't the liquid bath take all that tasty bark off? Could you put it in bone down and spritz it with the 'bath water' instead so the bark doesn't come off?
A shout-out to the Lane’s seasonings featured on this channel. They are much more complex than a lot of average brands. I made an omelet this morning with Q-Nami that was outstanding. They are very versatile.
Love the large gradual size as well. Helps with not burning on those big sears🔥
Hello Chef Eric (loved the ribs) ... but what’s with the black stuff all over your red smoker... Simon in the UK 🇬🇧
Burnt drippings from previous cooks. I wipe it off but have no patience for a deep clean every cook. Hope all is well Simon. Thanks for watching and taking the time to comment 🔥🤙🏽
Do you use the liquid to create a sauce to eat them with?
Going to buy a grill this spring. I have always had a gas product If some one can explain between Kettle joe vs full ceramic joe
Looks like there is a Schwenker hanging from the tree in the background. Would love to see Chef Eric do a cook on that one day, but seems doubtful we will find it on the Kamado Joe channel. :(
@cheferic after 2 hours at 300 degrees my short ribs were between 200-205 prior to wrapping. All of the short ribs were so tender when I probed them. Is this normal?
Chef are short ribs the same as Dino ribs?
Yes, Dino ribs are from the rib plate and are large and in charge 🤙🏽
4 hour ribs? Where do I sign up, sir!
Chef I'm in the uk and yeh the beef is totally different.... but my question is this .. ive just done this recipe to the book and my ribs pulled back off the bone after an hour and 30.. temp was 300 and I checked the thermometer last night. Continued the cook as per and the meat looks awesome but just chewy crap eating.. im thinking crap meat? Any input bud ?
Hard to say. They should break down and be tender before an internal of 96c
Hey Chef could you turn that liquid into a gravy or jus? Separate the fat then reduce it? There would be bags of flavour in there.
1000 percent 🔥✅
@@ChefEricGephart excellent thanks.
how would I modify this for the classic Joe III?
Do it exactly the same. Use your SloRoller and follow his guidance from this video, even down to how to start the fire.
I own both the KJ3 and Kettle Joe and do not need to alter the way I cook a recipe from one to the other.
@@hicksta1 Thank you!!
C'mon then!! You said you would share!..... Nothing popped out of my phone 😭
Aw man!!! Can't wat to start cooking for folks again 🔥
Unwrap no steam hmmm