MGoBBQ: Brisket on a Stick

Submitted by GoBlueBBQ on September 25th, 2014 at 9:00 AM

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[What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and we all end up with sticky fingers.]

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I love a great rib. It doesn't matter if it's pork, lamb, elk, beef or an albino sasquatch rib, I love em all. There is something extra special about eating meat off a stick or bone. Let's face it, it's just more fun.  The beef short rib is no different. This meaty "goodness" has it all. It's juicy, it's packed full of flavor and it won't break the bank. What else could you ask for?  It's also perfect for game-day due to its shorter cook time. (4-5 hours)

[After the jump: how to achieve your badge of honor]

Fire up the smoker to 275 degrees or set up the grill for indirect heat. I love using oak or hickory wood for big hunks of red meat instead of fruit woods. They pair well and won’t get dominated by the strong beefy flavor. As the smoker is coming up to temp, add some Steak seasoning and you are ready to go. As you can see below, these BSR's were well marbled with some great "flavor". Remember, fat is flavor.

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The Michigan cutting board is a popular wedding gift for ex-pats, but nobody's yet figured out what to do with the UP. At least with the New York one you can use Long Island to stir

Once each rib is seasoned, throw them on the smoker/grill with the bone side facing down. We will let them go for about 4-5 total.

After a few hours, you will notice the meat starts pulling back on the bone. This is a good thing. We are on our way to "beefy greatness". We can also see the BSR's starting to sweat. The fat is breaking down and keeping things moist. This is where a lot of the flavor comes from.  I also like to see where we are with the temps. There is nothing better than the Thermapen for checking the internal temperature.  If you don't have one, get one ASAP. You will thank me later.

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Once we hit the 195 degree mark, it’s time to sauce. If you would prefer to go sauce-less, feel free. Either way, they are great. I love the Stubbs Sticky Sweet on my ribs. Once sauced, I let them go until they hit 200-205 degrees internal. As you can see, the meat has pulled back on the bone for easy eating.

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As you can see below, the smoke has penetrated the meat and created our "Badge of honor". The pink smoke ring.  Is it wrong that this gets me excited?

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The finished product is fantastic and super tender. Feel free to walk around the house with your "Brisket-on-a-stick" in one hand and your favorite "barley pop" in the other. What could be more manly? Except for catching and eating your own albino sasquatch I mean.  Thanks for stopping by! If you have something you would like me to try, let me know. E-mail me here anytime.  Go blue!

Comments

UM Fan in Nashville

September 25th, 2014 at 9:35 AM ^

Can we get the MGoBBQ recipes archived in the 'Useful Stuff' section?  Or at least somewhere quick and easy to see all the recipes that MmmGoBluBBQ has posted?  

These recipes look killer and I want to try them all!

TruBluMich

September 25th, 2014 at 9:43 AM ^

You really should post these after Lunch. Now I have to wait 2 hours before I can eat! Really appreciate the recipes, I've never been able to cook ribs, gonna have to give this a try, thank you.

gopoohgo

September 25th, 2014 at 10:08 AM ^

Will try this weekend.  Did a brisket flat last weekend that came out very nicely.

I think the challenge will be finding whole shortribs.  Lots of Koreans in the area, and most of the places with short rib will either cut it off the rib, or cross-cut it for galbi.

Idea: may whip up a galbi marinade

Njia

September 25th, 2014 at 11:02 AM ^

I'm firing up the smoker (Weber Smokey Mtn 22.5") this weekend. My parents and sister are coming over and I'm making a beef and pork rib combo along with a  whole turkey breast.

I really like Stubb's sauces. It's my go-to when I can't get to Texas for a jar of Rudy's.

I found some pecan wood chunks a few weeks ago and I'm going to use that in place of hickory this time around. It's not Texas live oak, but it'll do in a pinch...

 

Njia

September 25th, 2014 at 12:44 PM ^

I just checked out your site and I really like it. Well done!

Here's something you might consider giving a try: smoking over banana leaves. My wife is a big fan of Hawaiian emu cooking (i.e. luau pork). You can't really get ti leaves on the mainland, but banana leaves can be found in many Asian grocery stores and occasionally at Whole Foods.

It doesn't take many (1-2 leaves should do it) and the smoke is very mild. Because the leaves are so large and have so much moisture, you can lay them directly on the top of the coals and they won't flame up and you won't typically need a water pan for indirect cooking. You also don't need to use rub (if you want it "Hawaiian style"). Just a sprinkle of pink Hawaiian sea salt is all it takes.

You're not going to mistake the flavor for any other smoke barbeque, but for pulled pork, the sweetness of the banana leaves is very nice.

yigit

September 25th, 2014 at 12:26 PM ^

Does anyone remember a rib place on Packard that was called Mr. Rib circa late 90s?  They closed I think but I'd kill to know if they ever reopened or gave away their sauce recipe.  They sold sandwiches at the stadium for a couple years.  They had this thing called Soul on a Roll. Every Saturday in 1997...all the way to the championship.

P-Funk

September 25th, 2014 at 12:41 PM ^

As someone who just purchased a Weber Smokey Mountain two weeks ago, and completed my first smoking run last weekend (some Lake Trout I caught the weekend before - turned out amazing), I find these posts very interesting and helpful for a noob like myself.  Keep up the good work! 

GoBlueBBQ

September 25th, 2014 at 5:52 PM ^

My favorite is the Cajun Bandit Rotisserie. Weber makes one, but I prefer the Cajun Bandit. Ask for Chris. Great guy and will take care of you. http://cajunbandit.com/  I also like the BBQ Guru DIGIQ DX2 temp control system.  A little pricey but well worth it in the long run. Makes things easy. It's almost cheating. http://www.thebbqguru.com/

Johnny Blood

September 25th, 2014 at 1:23 PM ^

Not only do they have great sauce, but they have a restaurant / bar in Austin that has great concerts -- especially the gospel brunch.  So definitely put it on your list of things to do in Austin when we're in town for the Michigan - Texas home and home.

Monkey House

September 25th, 2014 at 1:33 PM ^

ive eaten at Stubbs restaurant in Austin Tx a few times and is great! their BBQ sauce is the 2nd best I've ever had next to The Scioto Ribber in Portsmouth Ohio. I've yet to find anything that beats it.

You Only Live Twice

September 25th, 2014 at 5:10 PM ^

It's taken me way too many years to learn this, but it does make a difference to look for cuts that have some marble effect.  The eye of round roasts look like they'd be tender and excellent, with not a shred of fat - the less fat the better right?  cooked up like leather....