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Beef short ribs

JMCXL
JMCXL Posts: 1,524
in EggHead Forum
any reason I shouldn't wrap and let rest for an hour or so before serving. They finished a little earlier than I thought.

Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj

Follow me on Facebook 
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Comments

  • tenpenny_05
    tenpenny_05 Posts: 286
    I've never been able to pull off good beef short ribs. The meat pulls back super quick so you think they are done. Then if you give them enough time to become tender the bark is usually to hard to enjoy.
    If I ever do them again I will likely wrap them after 2 or 3 hours.
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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  • JMCXL
    JMCXL Posts: 1,524
    These are one of my families favorite cook. These just finished early and I need to hold them for about 60 minutes , never have done that before
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • etherdome
    etherdome Posts: 471
     Those look great !  I don't see why wrapping them up and resting for an hour would be an issue.   I've never had the problem of them finishing early. Almost always have to crank the temperature up at the end to get them to finish on time. And usually six or seven hours total.
     Also one of my families favorite cooks and likely will be the request for Mother's Day 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • etherdome
    etherdome Posts: 471
    tenpenny_05 said:
    I've never been able to pull off good beef short ribs. The meat pulls back super quick so you think they are done. Then if you give them enough time to become tender the bark is usually to hard to enjoy.
    If I ever do them again I will likely wrap them after 2 or 3 hours.
    I just bring them to 200 every time and they are perfect... every time. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • Foghorn
    Foghorn Posts: 10,244
    Yep.  Wrap them.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hntnhrd
    Hntnhrd Posts: 713
    I foil wrapped and held for an hour and a half on Easter. Just perfect and hot when I unwrapped . Have my last rack that was in the freezer on my egg right now. 
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  • lousubcap
    lousubcap Posts: 37,214
    Late to the party but wrap and don't look back.  Enjoy the brisket on a stick.  Looks like great eats right there.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JMCXL
    JMCXL Posts: 1,524
    All come out good, thanks for the feedback. 
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter

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