Beef ribs (first attempt)

BluegillSmalls · April 2016

Image: https://us.v-cdn.net/5017260/uploads/editor/8a/dis4b5hvcntw.jpeg

Yesterday was pizza and today is beef short ribs, they had them on sale at the local meat shop for 3.49lb. Gonna do them at 275 dome with oak chunks mixed in, rubbed down with meat church holy cow - planning on 7 hours. Didn't trim anything, but made sure to remove the membrane off the back, can't wait to try these out.

lousubcap · April 2016

You are in for a treat-brisket on a stick. They beat their pork cousins every time. Go til they pass the toothpick test and enjoy.

pgprescott · April 2016

holy cow, those look great, and they're not even cooked!

Foghorn · April 2016

Those don't look very short.

But they do look really good.

Shiff · April 2016

I only remove the membrane on Beef back ribs and don't do it on Plate or Short ribs. I have found that removing the membrane on these will sometimes make the ribs fall apart. It's also a lot easier to prepare them if you don't have to do that step.

Cookbook_Chip · April 2016

Ok, I'm ready to see some yummy beef!

BluegillSmalls · April 2016

Image: https://us.v-cdn.net/5017260/uploads/editor/dk/ebxw6qub0ol8.jpeg

All I can say is WOW! Sorry no plated pics but managed to get this one right before I pulled them. Pulled off at 203 foiled and let rest for 30 minutes. This has to be my favorite cook on the BGE. So tender you could cut these babies with a plastic fork and the smoke from the oak wood along with the holy cow salt/pepper based rub was spot on. I made a horseradish cream dipping sauce and veggies on the side. If anyone is contemplating doing these for your next cook, please don't hesitate these things are awesome.