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Short ribs!

J AppledogJ Appledog Posts: 1,046
edited 9:13AM in EggHead Forum
Husband Steve (a.k.a. Apple) brought home about 7 pounds of gorgeous short ribs to cook tomorrow or Sunday. Any cooking tips? Thanks in advance! JCA

Comments

  • WardsterWardster Posts: 1,000
    Hey there!
    I'm doing some myself right now. I do them bone down, indirect on raised grill anywhere from 225*-250* for about 5 hours or so. That's it, no foil, no flipping. If they are tough, they need to cook longer. I won't bother to suggest rubs or marinades to an expert like yourself!!![p]I LOVE beef ribs..... I'm also in for some mustard in ATL!
    Good luck and we will see you soon!

    Apollo Beach, FL
  • J Appledog,
    I just egged some short ribs the other day. They're one of my favorite smokin' meats. I prefer when the bone is not cut up, but whole, about 12 inches long. I got some at the local restaurant supply house, they're big, three bones on a half rack. I don't cut them up. I trim the fat cap on top, then put a good rub, smoke indirect between 220-240 for at least 6.5 hours. Then if you want wrap them in foil for an hour. Happy eatings.

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