After having BLT's for lunch at about 5:30 tonight, I left the egg burning and decided to do some short ribs. I definitely should of done some research on the forum before attempting this cook. First, I cooked the bacon for the BLT's at about 375° and when I finished the egg was over 400°. It took awhile for the temp to get down below 300°. I finally got the ribs on at about 7:30. Cooked them for about 2.5 hours at about 280°. Foiled and raised temp to 325° and cooked for about an hour. Two were covered with @Mickey
coffee rub and the other two with S&P and garlic. The two with Mickey's rub were covered with honey when they were foiled. The S&P ones were covered in teriyaki sauce when foil was removed. Finished for another half hour uncovered.
There was plenty of fat not rendered off. The meat had to be cut and would not pull off the bone easily. But, with that being said, the meat was actually tender to chew and tasted good. I guess a better term to describe the texture would be to say it wasn't difficult to chew. I liked the one with Mickeys rub and my wife preferred the teriyaki flavor.
Not a fail, but not a win. Feed back and suggestions are welcome.
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
pot holders to handle PS