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Old 06-20-2005, 11:38 AM   #1
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Help - Oversmoked beef shortribs!

I smoked beef short ribs, the kind that are thin sliced. I found directions that said to smoke it for about 1/5-3 hours. Since it was the think cut, I did only 1.5 hours and they taste REALLY smoked. For my preferences, a little TOO smoked. It has a kind of aftertaste to it.

Is there anything I can do to the meat now to help get rid of the oversmoked flavor? (Other than eat it with rice... )

Thanks!!!

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Old 06-20-2005, 11:50 AM   #2
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Probably not. Indicates, that your fire may have been too hot, or applied too much wood.
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Old 06-20-2005, 01:41 PM   #3
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Thanks Rainee, the thought had crossed my mind that we used too much wood, I guess I will have to use less next time. Trial and error I guess. I can't imagine how long it took you competition folks to become experts!!!
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Old 06-20-2005, 01:52 PM   #4
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Practice, trail and error is the best way to learn.

Fire control is key.

Some folks like more smoke than others also.

So play around and try different things, keep notes, and figure out what works for you.
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Old 06-20-2005, 03:54 PM   #5
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If you start smoking the meat too soon after you put your wood on, can't that affect the taste as well? B/c the wood is treated with chemicals, and you're supposed to let those smoke out first, yes?
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Old 06-20-2005, 05:54 PM   #6
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I thought that the purpose of buying the specal wood chips is because they ARENT treated w/ chemicals? And aren't supposed to leave a chemical taste/residue on the food...

Though what you said College could also be why they taste "off". We put it on pretty much right after we tossed in the wood. Don't you hate it when you cook something like that? When I taste the meat all I keep thinking to myself is, "Man, this had serious potential, but somehow I messed up."
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Old 06-20-2005, 06:02 PM   #7
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For goodness sake, don't let those ribs go to waste! They would be wonderful seasoning for beans, soups, chili, stews...any place you want a smoky taste. You could freeze small packages of them in ziplock bags for that purpose.
I can just imagine them in a big mess of crowder peas...
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Old 06-20-2005, 06:29 PM   #8
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Constance, what a great idea, thanks!! It would actually taste better if I did dole it out a little bit at a time.
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Old 06-20-2005, 10:34 PM   #9
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You must be thinking of creosote, which is that black gooey tar like stuff that will get all over the inside of the cooker. Also will leave a oily/gasoline like film on the meat you are cooking.


That applies to charcoal soaked in lighter fluid. We start adding wood as some as the meat is on.
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Old 06-21-2005, 11:04 PM   #10
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I think wood chips for smoking are chemical free... except for phermaldehyde... at least the what I've heard. it's some sort of preservative, usually used on dead people and anials used for study.. but apparently keeps wood chips fresh as well.
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