Chefs have many things in common. When it comes to food, we all get excited when a new high-quality purveyor comes to our area. Recently I was invited to a grand opening event introducing a line of beef raised, processed, and sold in Missouri both for retail consumers at Price Cutters and for restaurants and chefs from Springfield Grocers. It is also sold throughout the state. For more locations and information about the beef go to https://showmebeef.com
In this post I am using the short plate. The short plate is the sub-primal cut from which comes short ribs that are highly prized by chefs and beef lovers. Smoked short ribs that are fabricated from the plate are used in many ways such as slow smoked, braised in red wine and cut thin marinated and grilled in the Korean Style. For more information on the short plate go to https://www.beefitswhatsfordinner.com/cuts/cut/2850/short-plate-primal.
Located in the front part of the belly in the carcass the short plate comes from the forequarter portion of the animal. It is a tough cut of meat with high amount of fat which makes for better flavor when cooked slowly.
The process to prepare the ribs first starts by trimming off the silver skin (tenuous gristle) and fat from the top of the short plate. Then portioning the plate into ribs by cutting down the plate between the bones separating them into single bone ribs.
Next prepare the spice and rub into the meat on the ribs and refrigerate for at least 4 hours. This enables the spice to penetrate and flavor the meat prior to smoking.
Prepare the beef jus use as a basting juice on the ribs in the next step.
To smoke the ribs I used my weber grill with charcoal and hickory smoking chips. First build a hot fire on one side of the grill. Bring out the ribs and allow them to come to room temperature for about 20 minutes and soak about 2 cups of chips in water. Once the charcoal is white and hot, sear the ribs directly over the coals. Once they are marked on both sides move them to the opposite side of the grill so that they are not directly over the coals (this technique is called indirect grilling). Place the smoking chips on a disposable pie tin or on a tray made from foil and put over the coals and bring them to a smoking point. Then cover the grill and open all the vents on the cover. Let smoke for 45 minutes and then uncover and add a few more charcoal briquettes and re-cover the grill. Continue to grill for 45 more minutes. Uncover and turn the ribs and baste with the beef jus. Check the charcoal fire and add a few more briquettes if needed then re-cover and continue this process two more times for a total time of 3 hours of smoking. Then turn the ribs once more and baste with the BBQ glaze and add a few more briquettes to the fire and continue to smoke for 30 minutes. Repeat the process until the beef ribs are tender. Then remove from the grill and cover with foil (tenting) and let them rest for 30 minutes, serve with BBQ sauce if desired. The total cooking time will take around 4 to 4 1/2 hours.
Short Rib Spice Rub
Yield approximately ¼ cup
2 Tablespoon Kosher Salt
1 Tablespoon Sugar
2 teaspoons Black Pepper
2 teaspoons Paprika
1 teaspoon Chili Powder
1 teaspoon Granulated Garlic
1 teaspoon Onion Powder
Mix all together and use or store in a jar.
Yield 2 cups
½ pound Silver skin beef trimmings
½ each Small yellow onion, cut into slices
1 each Garlic Clove cut in half
1 each Small bay leaf
8 each Whole black pepper corns
2 ½ cups Cold water
Optional Parsley and rosemary
- Spread out the silver skin on a baking sheet and roast in the oven at 400F until brown (to render out the excess fat) for 15 to 20 minutes
- Drain the fat and discard or reserve for another use
- Brown the onions in a little beef fat in a thick bottomed pot over medium high heat
- Add the browned silver skin, garlic, bay leaf, peppercorns and herbs if used
- Bring to a boil, skim and simmer for 1 to 2 hours
- Strain and use as a basting juice for the ribs or reserve for another use.
Yield ¾ cup
½ cup BBQ sauce (commercial tomato based)
¼ cup Beer (IPA, Pilsner or light beer)
1 teaspoon Honey
Mix together and use as a mop to glaze the smoked ribs in the last 30 minutes of cooking.
As an added bonus I was given this rib eye to cook. It had great marbling of fat throughout the muscle and the steaks that were tender and flavorful. Compound butters are a great and easy accompaniment for steaks. Here is a recipe for one of my favorite butters that goes great with a grilled rib eye right off the grill or out of the the cast iron pan. Use the best quality butter for the best taste and flavor.
Hope you enjoy it and until next time- Keep on Grillin!
Yield 18 to 20 servings:
1 pound Butter (Unsalted European style)
1 Tablespoon Fresh Tarragon leaves
1 Tablespoon Fresh Chives
2 Tablespoons Fresh flat leaf Parsley leaves
2 Tablespoons Minced shallots
½ teaspoon Ground black pepper
¼ teaspoon Kosher salt
1 Tablespoon Worcestershire sauce
- Prepare the steak butter by coarsely chopping the herbs and mixing them along with the rest of the ingredients thoroughly with the soft butter.
- Roll up in parchment paper or plastic wrap and chill or freeze slightly to firm up into a cylinder.
- Slice and top hot grilled steaks or chicken right off the grill.