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Last Nights Beef Short Ribs
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duckegg
Posts: 267
Came out fantastic!
Individual ribs cooked at 250 on raised grid over drip pan with apple juice and vinager for about 5 hours. Sprayed with same every hour or so. Used Hickory chunks for smoke. They were great. Camera battery was dead and couldn't wait to eat them.
Probably would have been arrested for posting pics of them anyway.
Individual ribs cooked at 250 on raised grid over drip pan with apple juice and vinager for about 5 hours. Sprayed with same every hour or so. Used Hickory chunks for smoke. They were great. Camera battery was dead and couldn't wait to eat them.
Probably would have been arrested for posting pics of them anyway.
Comments
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duckegg,[p]I bought some yesterday, not really knowing what to do with them. Were your's pretty thick? Mine are only about 1-1/2 inches. I'll try your method, but I dont' know for sure what internal temperature should be. I guess around 140°.[p]Thanks
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gdenby,[p]OK. I just put them on at 3:00pm after using yellow mustard, and pecan rub. I guess they'll be ready around 8:00 or 8:30 tonight. I won't let my expectations get too high.[p]It seems I remember seeing short ribs in those sweet and sour asian WOK meals, where they had the life cooked out of 'em. Hope I'm wrong. Hey, maybe I should get a wok and a spider next. Oh well, it's the journey, not the destination, right? No...that was Harleys. This can just be a dry run for when I have enough confidence to buy one of those expensive beef rib roasts, and try cooking those.[p]Thanks for the advice and great pix.
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DynaGreaseball,
1 1/2 inches sounds about right, I figured it would be tough getting an accurate internal temp with all that bone so I just used the ol' toothpick test on them. They were superbly tender and NO gristle. My wife and dog loved them and she is not a big beef lover. The dog, yup.
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