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I scored some beef spares and short ribs!

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TigerTony
TigerTony Posts: 1,078
edited August 2014 in EggHead Forum
Went to teh grocery to pick up some sliced bread for lunch. I walked past teh butcher section, glanced in at the "today's manager special" and found some beef spare ribs and  beef short ribs marked down less than half price.
I got every thing you see in teh pic for $11.26 . Two slabs and 6 shorts.  I actually felt guilty.
YES! BINGO! Finally.......!
They have been on for 2 hours at 300 dome temp.  I pulled the membrane and rubbed with Firehouse Flashback Creole seasoning.
I don't think I will foil, just gonna geaux until tender. What ya think?
Damn! I forgot to buy the sliced bread.
"I'm stupidest when I try to be funny" 
New Orleans

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Looking good. I have some in the freezer that am wanting to cook, but wife says no
    I may do them this week sometime. What temp are you taking them to?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • TigerTony
    TigerTony Posts: 1,078
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    What temp you suggest? Should I use my thermopen? 
    With pork ribs I usually do the flex test. Was thinking the same for beef.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    If you want all of the ribs done around the same time you might need to foil the short ribs to accelerate them a little. The short ribs either need more heat or time. However I see you have them closer to the edge of the platesetter which will give them a little more heat.



    If time is no issue then sure you can go without foil.
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • TigerTony
    TigerTony Posts: 1,078
    edited August 2014
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    Thanks! Time is no factor. I'm here by my self. Wife not coming home until late this evening. Not worried about her eating. She can re-warm her piece after if she wants. 
    I just checked the internal temp and the shorts are showing 195 ish and the spares are at a lil over 200.
    I put them on at 10:30 it's 1:00 now.  Dome temp was and still is 300
    2.5 hrs is quick don't ya think.
    When would you pull them off?
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • lousubcap
    lousubcap Posts: 32,393
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    Better to be lucky than good any day-great score.  And R2Egg2Q is an eggspert so I would listen to his suggestions.  Wherever you land make sure the short ribs are tender.  They can take a while.  Great eats await.  BTW I find beef ribs much better than their pork cousins.  YMMV-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TigerTony
    TigerTony Posts: 1,078
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    They both came out great. Loved them!
    Before I took them off the egg I sauced them with my homemade hickory sauce, placed them on the counter in a covered pan. Just finished eating three spares and two short ribs. Don't know which I like better.
    These were sooo good that I'm gonna have a hard time deciding between pork or beef ribs from now on.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    They look awesome.  I love beef ribs as well.  If my wife would allow it I would cook those over pork ribs most of the time. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lousubcap
    lousubcap Posts: 32,393
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    Great cook-and a "no-brainer" here...beff ribs over pork every time.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    They look perfect. I did some large beef ribs once and was going to take them to 195-205, but my father-n-law said they would be tough at that temp, so I pulled them at 165. They were good, but they weren't fall of the bone tender. Enjoy.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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