Short Ribs
1st mise the mop
2nd mise the rub
3rd mise the glaze
And the object all sublime, the ribs. Actually at this point they have been in the rub overnight and I remembered they needed to be cut in two.
Ready to go to the smoker for hours.
They are the Cinderella Short Ribs from the above book.
There, with the fatty end cut off, you can see the smoke ring.
The plate.
I have modified the recipe, having cut both the really hot peppers to 1/4 the amount called for. Both the chile powder and the cayenne, these were much better. The glaze, which is really good was served on the side.
That's a whole lot of mise, but it certainly looks like the end result was well worth it. And, I must ask, where on earth did you find an acorn squash this time of year?? Now I'm hankering for ribs & squash...
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The work is spread over two days, you do the rub the night before, and while I use the mop, it is optional. The sauce is very good and I can't wait to try it with home-made catsup.
I've no idea where my wife found the acorn squash, but we've a local market that does keep a good assortment of good vegetables on hand, local if possible, but small farm in any case.
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These look amazing.
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Loooove short ribs. Yours look insanely good. Not to sound like a moron, but what's "mop"?
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Mop is what you do when little precious spills her milk on the floor.
In smoking the mop is the liquid you mop on to the meat while it is smoking. In this case beer, vinegar, oil, garlic, onion Worchestshire and some of the rub. The rub is what you rub on the meat and the glaze can either be used to glaze the meat in the last hour of cooking, or as I did as a side sauce.
These ribs can be finished in the oven, or if you are willing to give up the smoke flavor they can be done in the oven.
The ribs are from Fairway at 125th St.
They were even better the second day.
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Don't want to sound sacrilegious, but ground up beef short ribs make fabulous hamburger.
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Fairway, where I got the short ribs, also sells chuck in 20+ lb chunks, look for the post on Meet the Meat to see what I'm talking abut. I grind that sometimes.
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mercy me - those look INCREDIBLE! I am salivating. I love summer, and the wonder of the food it brings!
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A picture of the ribs plated can be found here: http://menu.vldyson.com/2008/06/16/june-16-2008.aspx
Pictures obviously run late, but that is my wife's menu blog and as dishes are preped and plated I take photos and post them. Last weeks plates should be up tomorrow.
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Now THESE I could love. . .
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For all that the meat is smoked, rubbed, mopped and glazed (or in our case sauced on the side) it is an easy dish. It does take time, simply because the ribs take a long time at smoker temperatures. It can be sped up by smoking for 2-3 hours and finishing in a low oven.
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oh i'll bet that wasn't any good at all...
i mean, really!!! i can smell it through my speakers...
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Well we managed to force them down.
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