RIBS RIBS RIBS!!!

The main event this time around was beef ribs. although I did have 3 extra thick pork ribs that I also threw on. The beef ribs were short ribs. These are thick (approx 2"), meaty ribs with plenty of marbling and connective tissues. In other words, perfect for low slow smoking.

Typically, these short ribs are cooked in one of two ways - Chicago style or Texas style. The major difference between the two is the texture. Chicago style only takes the internal temperature of the meat up to 150F, not quite fully cooked. The meat tends to have more of a chew at this point. Texas style, on the other hand, takes the meat all the way up to 180F, at which point all the fat and connective tissues have rendered to result in a much more tender, juicy rib. Cooking time is about double for Texas style as it is for Chicago style. Ultimately, of course, the style is up to the diner. My family prefers fall off the bone ribs, so we went Texas style.

Once again, the ribs were brined and dry rubbed the night prior to smoking and allowed to marinade overnight in the fridge. The 3 smaller ribs at the top of the bottom tray are the pork ribs. The rest are all the beef short ribs. I used my sugarless pork butt dry rub for the pork ribs and a basic beef rub for the short ribs.

Dry rubbed ribs

 

Dry rubbed ribs close up

My smoker finally got a bigger workout than the single rack cookouts it has been getting the past few weeks. With all the ribs loaded in, as well as a couple packs of chicken thighs I wanted to smoke off for future use, it was looking pretty full.

Smoker loaded up

I cooked both the beef and pork ribs at 225F for about 4.5 hours. I chose to use cherry wood again. The techniques I used for the two types of ribs were slightly different though. With the pork ribs, I followed a technique very similar to that of the pork shoulder from last week. I smoked it for 2 hours on the rack and then foiled them and smoked them for another 2 hours. After removing them from the foil, I glazed them and smoked for another half an hour. They came out extremely tender and flavorful. I would definitely classify them as fall off the bone.

The beef ribs were also very tender and juicy. However, I did NOT foil them. I simply smoked them on the rack for 3 hours and then glazed them for the last hour of cooking. I took them out when the internal temperature hit 180F.

Beef ribs ready for glazing

Beef ribs ready for glazing close up

The glaze I used this time was a home concoction that I threw together based on what I had in the pantry. It actually came out tasting really good - sweet and sour with a hint of heat. The chili flakes in it give a very inviting visual to the finished ribs and the vibrant red color darkens up well under the heat to get that sought after mahogany color. I will definitely be using it again in the future. Asian 3S Finishing Glaze sounds like a good name for it! Why 3S you ask? Sweet, Sour and Spicy!!!

The Asian 3S Finishing Glaze!!!

Freshly glazed beef ribs

Just like what you would expect to find at a good bbq restaurant, the ribs came out with a great mahogany color and a wonderful stickiness. Letting the glaze bake in for the last hour allowed to form a really nice crust with the dry rub underneath and also allowed it to lose a lot of its moisture to form a sticky, syrupy coat that you had to lick off your fingers. It was great.

Beef ribs ready to eat

Pork ribs (3 near the front) ready to eat

Of course, I tented the ribs after pulling them from the smoker and I let them rest for about 15 minutes before digging in. As previously discussed, this allowed the juice inside to redistribute and reabsorb into the meat. Don't forget to do this!

Moist and juicy beef short rib