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Moo short ribs

Wooderson
Wooderson Posts: 382
in EggHead Forum
First time with beef short ribs.  Picked up two racks from the butcher on Friday and today was cook day.  Rubbed with white vinegar then did one rack with big **** ranch bull **** and one with just salt and pepper.  After 2 hrs, I started spritzing with a red wine, Worcestershire, and beef broth every 30 mins.  250° indirect with hickory until they probed easy (about 203°, just over 5 hrs). Smoked a sweet potato along with it and a side salad.  Both the wife and I agree, salt and pepper is the way to go, there's too much good meat flavor to cover up with complex rubs.
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Comments

  • Theophan
    Theophan Posts: 2,656
    Looks wonderful!

    I never spritz because in the BGE everything seems so moist anyway.  But your spritzing liquid sounded tasty.  Did it affect the flavor of the beef much?

    Thanks!
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  • Wooderson
    Wooderson Posts: 382
    Theophan said:
    Looks wonderful!

    I never spritz because in the BGE everything seems so moist anyway.  But your spritzing liquid sounded tasty.  Did it affect the flavor of the beef much?

    Thanks!
    I usually don't spritz either,  but I found a recipe and it sounded really good.  For a true test I should've only spritzed one rack to check the flavor profile.  
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  • PoppasGrill
    PoppasGrill Posts: 375
    Looks great, love the Beef Ribs, have been hard to find lately. Meat Market only had 2 out the other day , so snatched em up for later.
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  • lousubcap
    lousubcap Posts: 36,929
    Great cook and result.  Brisket on a stick and they beat their pork cousins every time.  Congrats.
    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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