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In middle of cook, suggestions needed

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Tony
Tony Posts: 224
edited November -1 in EggHead Forum
BGEphotos083.jpg
<p />Ok here's a pic of the beef short ribs that I'm cooking. I took the lazy way, raised grid no drip pan. I snapped the picture after 2 1/2 hours at 240 temp. At the 3 hour mark I decided to place them in a aluminum pan, I poured about 8 oz. of orange juice (1 day expired) in the bottom (that's all I had), covered with foil and placed back on the egg. That's where I stand right now. [p]My 23 year old daughter asked me not to make them spicy so all I did so far is use salt. No rubs no sauce nothing. [p]That is why I'm asking for suggestions.
What do I do next? How long do you think I should leave them in the foil covered pan? Now what do I do? I'm thinking back on the raised grid?
Not sure how they would taste with bbq sauce, so I was thinking of maybe making some sort of garlic, butter, worschtere <(sp) sauce.
What ya think?
Suggestions appreciated?
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  • Tony
    Tony Posts: 224
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    You guys are letting me down for the first time![p]Is everybody watching football?[p]Now I have to wing the rest of this cook on my own.
    I'm not gong to share the results with you.[p]Take that. :)[p]

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  • Unknown
    Unknown
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    if you want them hot, drizzle some Texas Pete on them, but don't let them dry out by overcooking. (take one off & taste- that'll tell you where you are in doneness & taste)
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  • mojopin
    mojopin Posts: 200
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    Tiger Tony,[p]So so sorry, not that I would have been able to help you, I have yet to make beef short ribs on the BGE. I for one would love to know how they turned out though.
    It will be our little secret.
    I promise ;)
    They started out looking like they would be great.[p]•Jill
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  • Tony
    Tony Posts: 224
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    mojopin,[p]LOL!!![p]OK, The beef short-ribs really turned of great! Actually much better then I expected. Even the ones with just salt and pepper that my daughter insisted that I don't use any sauce or seasoning on were surprisingly very good.[p]Here is how I cooked them:
    Indirect with raised grid , temp 240, it did sneak up to 280 for a little while, then I lowered it back down. After three hours, I opened the egg for the first time and decided to put them in a aluminum pan, poured in some OJ and covered with foil and placed back in the egg for 2 more hours. I removed them from the pan, (they were extremely tender) and placed them back on the grid. I brushed most of them with a mixture of Stubs basting sauce, worcestechere <(sp), Jack Miller's, and A-1. (I only had a little of each so that is why I mixed them :)
    I basted with the sauce, lid up for about 5-10 minutes. That's it![p]They were GREAT! Very tender and moist, just wonderful.[p]If you try some make certain that the are nice and meaty, some of the packs of short ribs in some grocery stores looked really skimpy.[p]Goes to show you , you don't need to know what you are doing to get great results cooking on the BGE.[p] [p]

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  • mojopin
    mojopin Posts: 200
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    Tiger Tony,[p]Awesome! You're the best, I won't tell anyone I promise! LOL I can't wait to make these, they looked so meaty and good. The OJ sounds really good, even if you were just "cleaning out the fridge".[p]-Jill
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