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Boneless Beef Short Ribs

WillieBWillieB Posts: 21
edited 4:55AM in EggHead Forum
Filled the ceramic cooker up this weekend with chicken quarters and boneless beef ribs. Marinated the BBR's in Cuz'n Buddy's Basting sauce and layed on the Head Country, man, they were tasty. First time for those.
FYI for brisket lovers in Lubbock, The new United at 50th and Indiana will be carrying the Certified Angus Beef briskets.[p]Yall have a great day,
WillieB

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    WillieB, we been looking for a sure fire way of doing those BBR's..and sho nuff, it had to come from Texas.."Deep in the heart of Texas"
    How do those lyrics go..?
    "The cooks are right,
    and outa sight,
    Deep in the heart of Texas"...
    Nastalgic stuff..(grin)
    Hey WillieB...how tender were those boneless beefies? I gotta do em again..but only when I eat alone..Wiffy thinks they be too lardy.
    C~W

  • WillieBWillieB Posts: 21
    Char-Woody,
    They turned out nice and tender, deep smoke ring, nice smoky flavor(used mesquite lump with a chunk of hickory) Took them off and put them in a little pan and poured a little more baste on them and steamed them for about .5 hours.
    WillieB

  • Char-WoodyChar-Woody Posts: 2,642
    WillieB, them musta been "Longhorns"!
    Steam??
    OK..That will work too. I think your right there as beef needs that extra breakdown of concentrated high heat moisture..
    Of course your right, what am I saying..Now if you were Dylan..heeeyaaaa.
    Cheers and thanks..I will give em a whirl again. Maybe lie a little bit to the wiffy and convince her its pork.
    C~W[p]

  • Wise OneWise One Posts: 2,645
    Char-Woody, wasn't that in "Gone with the WInd" when she said "Lardy, lardy, I don't know nothing 'bout cookin' ribs!"

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