Dino Bones (Short Ribs)

WAHOO_EGGER_CVILLE

My first attempt at Dino Bones (Short Ribs) was a last minute and rushed adventure that I decided to embark on at 2pm Sunday afternoon.  The recipe was simple and turned out to be quite tasty.  With more time and better prep on my end I feel this could have turned out to be one of my favorite cooks.

Ingredients
3 bone beef short ribsfat layer trimmed 
1 Teaspoon Kosher Salt 
1 Tablespoon Black Pepper 

Directions:

1.       Set BGE up for indirect cooking at 225 degrees.

2.       Add smoking chips if desired and add short ribs.

3.       Cook at the prescribed temp for 5-7 hours or until internal temp reads 200 degrees.

Dual probe thermometer to keep track of grate temp along with internal meat temp. (IMO a life saver and makes cooking sa breeze on the egg)

About 2 hours in and starting to look pretty tasty.

Right around 6 hours in, the meat has started to pull back from the bone and looking pretty good.

7 hours and I feel I could have let it go another hour or two. Rbs have peeled back nicely and smells terrific.  The internal temp was 175-180 when I pulled the ribs.  (Due to my poor planning it was already 9 pm and the wife was not too pleased we were sitting down to Sunday dinner at 9:00 pm)

Plated with some mushroom Risotto.  Not a bad way to end the weekend!

Needless to say it wasn't bad!

Ideas for next Dino Bone Cook:

1. I pulled my ribs when the internal temp got to 180 degrees due to poor timing and it was 9pm.  I would next time let the ribs cook to 200 degrees.  The meat was very tender but not the fall apart goodness I was hoping for.
2. Start my cook much earlier than 2 pm for a Sunday night dinner, complete bone head move on my part.
3. Marinate ribs overnight using Tom Colicchio’s marinade ( found here http://www.foodandwine.com/recipes/braised-short-ribs) .  We have done this recipe in the oven before and is the best short ribs I have ever tasted.  

Any other tips or suggestions would be greatly appreciated.  Happy Egging to all!

  

THEBuckeye

AHHHHHHHHH!!!

FORK ALERT! 

NO FORKS!

THEBuckeye

Now we have that out of the way........

Love short ribs. Easy cook. I go at 250, 4/1/2 hours, sauce for additional 1/2 hour. Never bothered with temp on these. 

How much did you pay per pound?

For those who have not done these, they're not cheap. 

Best I've had is local grass fed at 9.99 per pound. 

WAHOO_EGGER_CVILLE

THEBuckeye said:

AHHHHHHHHH!!!

FORK ALERT! 

NO FORKS!

Removed!! Sorry about that!

WAHOO_EGGER_CVILLE

THEBuckeye said:

Now we have that out of the way........

Love short ribs. Easy cook. I go at 250, 4/1/2 hours, sauce for additional 1/2 hour. Never bothered with temp on these. 

How much did you pay per pound?

For those who have not done these, they're not cheap. 

Best I've had is local grass fed at 9.99 per pound. 

This three pound cut came out to be 23$  I will give the 250 for 4 1/2 hours a go.  We cook them all the time in the oven, but I know they can be better on the egg.  Thanks for the feed back!

Chris8938

THEBuckeye said:

How much did you pay per pound?

Best I've had is local grass fed at 9.99 per pound. 

I get mine from a local butcher for $3.99/lb trimmed and ready to go.  Don't think they are grass fed, but the price is decent.

Chris8938

@wahoo_egger_cville that looks absolutely fantastic.  My favorite cook right there.

WAHOO_EGGER_CVILLE

@Chris8938 thank you!

bgebrent

Nice cook and great looking plate!

WAHOO_EGGER_CVILLE

Thank you @bgebrent, hope you are well my friend!

bgebrent

WAHOO_EGGER_CVILLE said:

Thank you @bgebrent, hope you are well my friend!

I am well brother, thanks asking!

NPHuskerFL

Brisket on a bone. Nice bark!

WAHOO_EGGER_CVILLE

@NPHuskerFL thank you so much.  And thank you for the info on the Rutland Gasket.  Hope you are doing great!

Gunnar

They look good and know the feeling about getting banged on cause I should know the cook ALWAYS takes longer than I think.....ha

WAHOO_EGGER_CVILLE

@Gunnar I guess it is a good problem to have!  Have a good one my man!

GregW

Looks great.
I've never cooked any short ribs. My bad experiences with brisket has traumatized me.
It may be time to branch out and try something new for me.

johnnyp

GregW said:

Looks great.
I've never cooked any short ribs. My bad experiences with brisket has traumatized me.
It may be time to branch out and try something new for me.

Don't quit. Persevere  

GregW

johnnyp said:

GregW said:

Looks great.
I've never cooked any short ribs. My bad experiences with brisket has traumatized me.
It may be time to branch out and try something new for me.

Don't quit. Persevere  

It's tough......the brisket was.

WAHOO_EGGER_CVILLE

@GregW this was a very simple cook....set the temp at 225 and let it go until it reached the desired doness.  Not much to it!  I have faith you!!!

pwhitepsu

good work man! looks great!

chadpsualum

What a timely post!  I'm a bachelor this weekend and I had my wife pick up some Beef Short Ribs for me to cook (first time).  Our local grocery store had them already cut up into individual ribs though (4 ribs, almost 2 lbs, $6.99/lb)

WAHOO_EGGER_CVILLE

@pwhitepsu Thanks Buddy!

WAHOO_EGGER_CVILLE

@chadpsualum That sounds like a nice weekend upcoming!  Enjoy the egging!

NibbleMeThis

Short ribs are my favorite.  Their lusciousness and beefy flavor is fantastic, I like them better than pork ribs.  Yours look good!

I usually cook mine a little hotter (275°f) and about 6 hours.  If you have Adam Perry Lang's book BBQ25, try the beef rib recipe in that.  It's pretty darn great.

WAHOO_EGGER_CVILLE

@NibbleMeThis I am going to look up Adam Perry Lang's book.  Thank you for the recommendation!  Do you marinate yours before you throw them on?  I'd love to get your recipe if you do anything different.  Thank you for the feed back and hope you have an awesome night!