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Beef Chuck Short Ribs

JRayCJRayC Posts: 4
edited June 2012 in EggHead Forum
So,  I have settled on a plan... hope it's a good one.

I'm cooking indirect with the platesetter legs up at 250 - 275 for 3 hrs bone side down. Will place in foil covered pan for 1.5 hours more. Sauce & rest for a few.

Sauce that I marinated with: yellow mustard, worcestershire, some pickle juice, fresh ground pepper, some beer, & a scoop and a half of Chipoltle Simple Salsa seasoning.

Sauce that I basted with on the hour for the first 2 hours (then poured in the bottom of the foiled pan): the leftovers from above with some ketchup & cherry juice - placed in a pan & brought it up to temp then set in the BGE.

Will probably make the finished glaze/sauce with a reduction from the pan  that I'll sweeten up a bit because this sauce is SPICY!

Potatos & Beans for sides... would have loved to added baby carrots to the pan!


  • njlnjl Posts: 859
    I keep seeing these in the store and wonder if I can make a meal of them.  How'd this turn out?
  • nolaeggheadnolaegghead Posts: 20,249
    JRayC hasn't posted since June - you might want to PM him.
    This is my signature line just so you're not confused.
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    New Orleans, LA - we know how to eat 

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