silverfinger
Babbling Farker
- Joined
- Aug 2, 2010
- Location
- Santa Poco.
Once again I find myself cooking up short ribs (also known as "Steak on a Stick" or the "Silverfinger Steak") in my Klose. Just can't get enough of these!
Picked up a cryovac at Sams club. These two racks weighed in at 13.77lb at $4.28lb. Great price!
As you can see by this photo there is plenty of marbling!
First thing I did was get rid of the membrane. By doing this you will not only save yourself a couple extra hours of smoking but the disappointment of biting into your meat only to find something similar to shoe leather attached to all that juicy meat. :tsk:
This photo shows how thick the membrane is and this can be at times a little tuff to pull off. Grab a paper towel to help with this process. You will find parts of this almost like rubber bands.
Next I give it a thick coating of bacon grease (a trick I learned from Cowgirl) then lightly sprinkle kosher salt, granulated garlic and fresh ground peppercorns over it. I say lightly because I have found the short ribs really take in flavor easy and if you over-season these, well, basically there junk. Yea you can still eat them but in my experience it has not been good.
I smoked these in my offset Klose Smoker using white oak splits for about 6hrs at 275 to 300 and they were probe tender!
The bones fall off!
This is pull apart tender and very juicy!
Heres a photo of a "Silverfinger Steak" I cooked in the past!
Im one happy camper! Love them "Silverfinger Steaks" :becky:
Thanks for looking!
More about this cook in the "Noobs Verses Vets Throwdown"
http://www.bbq-brethren.com/forum/newreply.php?do=postreply&t=215096
Picked up a cryovac at Sams club. These two racks weighed in at 13.77lb at $4.28lb. Great price!
As you can see by this photo there is plenty of marbling!
First thing I did was get rid of the membrane. By doing this you will not only save yourself a couple extra hours of smoking but the disappointment of biting into your meat only to find something similar to shoe leather attached to all that juicy meat. :tsk:
This photo shows how thick the membrane is and this can be at times a little tuff to pull off. Grab a paper towel to help with this process. You will find parts of this almost like rubber bands.
Next I give it a thick coating of bacon grease (a trick I learned from Cowgirl) then lightly sprinkle kosher salt, granulated garlic and fresh ground peppercorns over it. I say lightly because I have found the short ribs really take in flavor easy and if you over-season these, well, basically there junk. Yea you can still eat them but in my experience it has not been good.
I smoked these in my offset Klose Smoker using white oak splits for about 6hrs at 275 to 300 and they were probe tender!
The bones fall off!
This is pull apart tender and very juicy!
Heres a photo of a "Silverfinger Steak" I cooked in the past!
Im one happy camper! Love them "Silverfinger Steaks" :becky:
Thanks for looking!
More about this cook in the "Noobs Verses Vets Throwdown"
http://www.bbq-brethren.com/forum/newreply.php?do=postreply&t=215096
