Just thawed some Bone-in @bryan_flannery Short Ribs and I’m looking for a different take. I’ve done red wine braising and Guinness braising, boneless ragout, but I’m looking for something different this time around. Am I peeing into the wind or is there a different take on this cut that will bring the same joy as braising but with a completely different cooking angle? The thought of smoking scares me when they are cut into small portions like this. Suggestions?
I would smoke them and treat like burnt ends
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My first thought is char sui beef ribs.
Also, while urine can be used as a braising liquid, I would not recommend it.
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I’ve decided to go the smoking route. I made a rub of black pepper, kosher salt, smoked sea salt, granulated garlic, granulated onion, cayenne and piquin chilis. Rub has a nice bite to it. I’m thinking of smoking just a couple hours then wrapping in butcher paper for the remainder of the cook to preserve the moisture. Wish me luck.
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Tossed some of the leftover rub into my scrambled eggs this morning. I think I’m onto something here 
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Hi Brian, tough to compete with braising. I one time took some shortribs that were really marbled and slow grilled them (probably the equivalent of 280/300 degrees). Came out great, but honestly wasn’t worth the time and attention- turned them a quarter turn every 15 mins- recollection was that it was about 3 glasses of wine in duration- that may have had something to do with why I liked them! LOL
I don’t think smoking would be a problem since the temperature is so low- probably need about 3 hrs? Best, Bryan
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Yeah, I hear you on the braising thing. It’s a dietary thing for me. Braised beef is always accompanied by Potatoes or Polenta or Rice and I’ve broken my quota of all of those lately. Trying to avoid the carbs, especially after Thanksgiving dinner two nights in a row!
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Whipped cauliflower?
Or “riced” cauliflower. Basically run a head through the food processor and then sauté it.
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My wife loves my whipped goat cheese cauliflower.
I also love roasted butternut squash tossed in either my blackening spice with some agave nectar or my BBQ rub. Some olive oil on some foil at 400 for about 30 minutes. It goes great with beef short ribs and fits between a starch and a veg.
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Whipped goat cheese cauliflower? Sounds amazing. Do you have a recipe @Milton_Hudson ?
smoke full rib plates
Well yeah, but I had what I had so…
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Hey Brian - any pics of the final smoked short ribs?
Well I’m not much of a recipe guy. Here’s close to what I have done a couple of times.
Medium head of cauliflower broken into 2 inch florets hit it with some kosher salt. Place in a steamer basket with a couple of three large garlic cloves unpeeled.
Steam until tender, dump the water and put the florets in the pot, squeeze the garlic in and throw in about a half log of goat cheese (i use Kirkland or members mark) so that’s probably about 4 ounces. Add a little butter and maybe some heavy cream to loosen. Salt and white pepper.
Then get the immersion blender out and go to town. You’re doing both an emulsion and a pulverize of the cauliflower.
I like it the consistency of soft peaks or pudding if that makes any sense. I also don’t want any lumps, it has to be really smooth. Balance out the tang of the goat cheese with some cream or butter. I think I used about an ounce of cream cheese on one batch.
Taste and adjust. Believe it or not, it actually keeps a few days and reheats well.
I think the trick is I steam it instead of boiling, this seems to keep it from becoming watery or loose.
Edited to add there is a photo of the latest batch over in the what did you cook thread. Couple of days back.
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GEEZUZ that looks amazing!
It was decadent!
