beef ribs

jerseymatt

Any suggestions? I was thinking 3 hrs unwrapped, 1 hr wrapped, sauce last 30 minutes. Grill about 235.

gdenby

jerseymatt,[p]Short ribs or spare "dino" ribs? I've done shorts much like what you describe, but mopped with a thin marinade 4 times in the last hour. They were real good.[p]I've been doing the big ones about 6 hours (big batches, though, 12 - 15 lbs. at once), indirect at 250 dome, with mopping in the last 1.5 hrs, and just a little ramp up of temp in the last .5 hr. I haven't wrapped them 'cause I want as much of the fat to drip away as possible.[p]gdenby

Unknown

jerseymatt, Sounds good. I did Korean style or some folks say flanken ribs yesterday. Marinated in Korean style bbq sauce, put a teaspoon of crushed red pepper in marinade. 250° dome for 2 and a half hours indirect. Rendered most of the grease out of them, and they were delicious but still plenty of artery clogging colestoral ridden grease left in them. I ate a couple pieces and watched the rest of the family eagerly shortening their lives. gonna avoid beef short ribs in the future unless someone requests them. They sure are good though. This 4th its gonna be a pair of pork roasts. A little better. Good luck with your ribs. Ern

jerseymatt

ern,
thanks! and good luck with that other white meat.

jerseymatt

gdenby,
these are the spare, although now i wish i had gotten the short ribs. I only have 2 racks on there so i will watch closely at 5 hrs.