Quick Sour Mash Burnt Ends

[minesamojito]

Burnt Ends, doesn’t sound particularly appealing really, but for BBQ enthusiasts in the know, they are a real delicacy that is usually reserved for the hard working chef, washed down with a cold beer. They usually consist of the ends of beef brisket that have seen bit too much heat, and brisket cooked properly can take 18 hours. This is a lot quicker way of getting that fix, and will take 5 hours to cook.

Beef short ribs have the same bags of flavour that brisket has, but have a bit more fat and cook quicker. I used a bought BBQ rub on mine for ease, rubbed a good handful into the short ribs, and then cooked for 4 hours on the BBQ at 140degC, with the lid on of course, with a chunk of apple wood that I’d pruned from one of my trees. At this point there was a wonderful bark on the outside of the meat.

The succulent smoky meat pulled easily off the bone, and I cut it into chunks about an inch think. I popped the meat into an oven tray, along with half a bottle of Jeremiah Weed Sour Mash Brew, and popped back to smoke in the BBQ for another hour.

Served with a jar of Sour Mash Brew and a pile of homemade slaw, the juices from the meat dribbling down my chin, this was a messy but gorgeously meaty feast.
Cheers
Marcus

[greensheepuk]

Looks really good Marcus. I've only done a few long smoked joints on my BBQ but the bark and the meat closest to it is always my favorite part. I've never cooked short ribs although i keep meaning to, I think this could be the first recipe! Are they expensive? I can't imagine so.

JK

[minesamojito]

Not in the slightest, they usually end up as burgers. Make sure you don't confuse with rib which is more expensive, and I have had more than one butcher try to sell me instead of these lovely short ribs.
Cheers
Marcus

[cannyfradock]

"Served with a jar of Sour Mash Brew and a pile of homemade slaw, the juices from the meat dribbling down my chin, this was a messy but gorgeously meaty feast."


They sound real tempting. I would've gladly mopped up the juices from your chin with a chunk of home-made bread.

That cut of meat sounds like (what I used to call it, when I was in the butchery trade) the Jacobs ladder. The short piece of ribs that are left between the brisket and the "rib of beef" when a forequarter of beef is cut up.

Terry

[minesamojito]

That's the boy Terry such a great cut, and so inexpensive.
Cheers
Marcus

[umhloti]

Yum Yum . Looks brilliant ------ rock on SUMMER -----

I am back . Speak to you later

[DuncanM]

Looks fantastic, the only thing I'd change is the Sour Mash version of Jeremiah Weed for the original, I much prefer it. Keep the great recipes coming Marcus.