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Short rib help

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Grambler
Grambler Posts: 153
edited June 2016 in EggHead Forum
Hopefully Im not too late on this. I bought these racks of boneless short ribs. I just rubbed em down and threw them on the grill at 250 with lots of smoke. They've been on for 2 hours. Can I just keep cooking on the egg or do I need to pull the racks off, cut them up, and braise them?

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  • lousubcap
    lousubcap Posts: 32,407
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    Never have been down that road but as you note you have two choices-whichever you go with-just go til the rib meat probes like buttah with the toothpick test.  Regardless, I would not cut -but the braise will work if you are looking for more of a pot roast type texture.  
    If you are up against the clock then you can foil with no braise as well.  Your call-
    FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • tgs2401
    tgs2401 Posts: 423
    edited June 2016
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    Curious what you ended up doing. How did they turn out? 
    One large BGE in Louisville, KY.
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