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Beef Short Ribs

First time doing beef ribs yesterday. Salt & Pepper and spice mix then on at 250 F.


  • EoinEoin Posts: 1,522
    Part done, it was a bit hotter at the back so rotated the ribs to cook evenly.

  • EoinEoin Posts: 1,522
    edited September 2017
    I went out and left the checking and removing to others. Here's what they looked like when I got back. Could have probably done with a bit longer, but very tasty.

  • Those look great. I haven't tried them yet, but I plan to soon. 

    Louisville, GA - 2 Large BGE's
  • EoinEoin Posts: 1,522
    Did this again today. Salt and pepper rub, apple wood smoke on the MMX, 3 hours at 250 F then foil wrapped for another 3 hours. This was better than last week, lovely texture to the meat. You don't need much either, it's very rich meat. Left the ribs to rest then grilled some veg and sour dough bread.

  • I've only ever done this as a full rack - need to try again some time. They've normally stalled for a lot longer than I've expected 
  • FoghornFoghorn Posts: 6,475
    Looks great.  I did some yesterday as well.  It's a fun cook with a good reward for your efforts.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lousubcaplousubcap Posts: 16,771
    Toothpick for the win.  Great cooks right there.  One this side of the pond we refer to those as "brisket on a stick."
    Nailed 'em.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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