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First Boneless Beef Short Rib Cook on my BGE (served Burnt End style)

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KenfromMI
KenfromMI Posts: 742
in EggHead Forum
300 dome for two hours. Then braised for an hour in Better Than Bullion Beef Base (reconstituted), Dales Marinade, and BBQ sauce covered for another hour. Cut into chunks, tossed with braising liquid and more BBQ sauce for half hour uncovered. Pure decadence. The picture does not tell the story of how well these turned out.
Dearborn MI
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  • jlsm
    jlsm Posts: 1,011
    edited June 2014
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    They were in the pan the whole time? Did you drain the grease at any time? 

    They look fantastic.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • KenfromMI
    KenfromMI Posts: 742
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    No, first two hours directly on the grate. Then an hour in pan covered in foil with braising liquid. Then left in pan uncovered to tighten up a bit with more sauce. Most of the grease drained in the first two hours over indirect heat.
    Dearborn MI
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  • KenfromMI
    KenfromMI Posts: 742
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    I Left them whole even in the braising sauce. Pulled them off, cut them up and placed them back into the braising liquid and added extra sauce to the cut up pieces.
    Dearborn MI
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