Beef Short Ribs

Monty77 · March 2015

All this talk and pictures lately of beef short ribs on here have left me with no choice but to make a batch of my own.

I got the Egg setup at 250* indirect, beef is rubbed with cooking oil, Cluck n Squeal rib formula, some cracked black pepper and kosher salt. Hickory and Jack Daniel's chunks for smoke. Plan is to run them 3 - 3.5 hours in the Large, grill height and see how the look. I might foil with red wine and herbs if required, otherwise, gonna let em ride it out for the duration till they hit 195 ish or pass the probe test.

Image: https://us.v-cdn.net/5017260/uploads/editor/gx/g7xaazjskmh2.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/t4/a9uwud2doluv.jpg

Here they are at the 2.5 hour mark, IT is 165* and the pull back is starting! Smells amazing!

Image: https://us.v-cdn.net/5017260/uploads/editor/u3/avwao78copi6.jpg

ChillyWillis · March 2015

Those look fantastic! I think there may be short ribs in my future as well.

lousubcap · March 2015

My eggsperience with beef rib cooks-you can use the high-tech thermo but the toothpick test is about the best indicator of when finished. No resistance and you are there-and that usually is in the 195-205*F range. Btw-works for both beef back and short ribs.