I thought I'd give these a try.
Boneless beef chuck short ribs from Costco.
My plan: Marinate 3 hours in some Grill Crazy marinade. Indirect, liquid in drip-pan, 225* dome temp, handful of hickory chips for smoke, foil when internal temp reach 180*.
Hoping for some good results.
Comments
Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13
Location: NoVA
New Orleans
I foiled at 180* with a little beef broth and marinade. Placed back in the egg for another hour.
They look and taste awesome! I'm slightly disappointed with the tenderness of the beef. It's not the results I was shooting for. Don't get me wrong they were tender and not tough. Nothing though like the results
My wife, daughters, son-in-laws all say I'm being way to critical on my self.
They are saying that they loved them.
I'll give these another try some day, with some tweaking.
I'd love for others to cook these and find a proven method.
New Orleans
New Orleans