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Help Short beef rib

ReeltachyReeltachy Posts: 54
edited 1:58AM in EggHead Forum
I have some beef short ribs that I have marinated over night. I
Looks like most people dp them low and slow. Unfortunately, I dont have the time and the issues wants some dinner. Any suggestions?

Comments

  •  
    If you don't have time for low and slow, then turn up the heat and cook them faster.

    For me there is nothing worse then beef ribs cooked 'dry'. For a faster cook, I would cook them at 350° until the meat is tender anything from medium rare to medium. They will turn out juicy, tender and fantastic taste. Use a fork or tooth pick to check the tenderness and when they are done.

    Dino bones are great.
    beefrib3done.jpg

    When you are doing this cook don't be afraid to take a taste to see if it is to your liking.

    beefrib2.jpg

    GG
  • XLentEGGXLentEGG Posts: 432
    Feed them something else now and go low and slow. They will thank you for it later. ;)
    More meat please !! :-)
  • I agree ... cook them faster and they should be great as long as you don't overcook them. I've also done the foil thing when I was in a big hurry and still got great. FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Thanks, I will post after dinner and tell you how they were.
  • They came out great. Cooked them @350 for about 40 min. They were med rare and very juicy. One day I will figure out how to download pics. Thx
  •  
    Glad to hear they turned out great. A lot of food can be cooked hot and fast and still come out good with minimal difference. A while back I cooked a 8# Boston Butt at 400° in 6.5 hours. Turned out great.

    egghfham2.jpg

    Whole chicken 500°, just as good as a 350° chicken.

    A 500° bird.
    chick500.jpg

    chickspud3.jpg

    The majority of the time with pork and beef I cook low and slow.

    With chicken it doesn't seem to matter if it is cooked anywhere from 350° to 500°. I love chicken cooked at 250° until the bird is about 190° to 200°.

    I cook high in the dome with extreme distance between the bird and lump bed - 16.5" (thanks to some ideas given by thirdeye).

    chicken1.jpg

    GG
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