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Marinated short rib question

GlennM
GlennM Posts: 1,445
in EggHead Forum
I picked up a couple of packs of these for half price.  How would you cook them on the egg?  I was thinking I might want to clean off the marinade and go 250 for a few hours?  I have never done big chunks of beef rib before so any suggestion would be appreciated.




In the bush just East of Cambridge,Ontario 
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Comments

  • lousubcap
    lousubcap Posts: 36,698
    I would treat them just like dino bone beef plate ribs.  250-260*F is fine as you note.  Just go until they pass the toothpick test.  Likely in the 3-4 hour range but I just had some beef back ribs take over 5 hours.  The cow drives the cook as you well know.  
    Regarding the marinade, that is a personal preference on how you address.  Even if you clean it off, the marinade has penetrated the meat.  
    All above FWIW-
    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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  • Foghorn
    Foghorn Posts: 10,226
    Agree with @lousubcap.  Low and slow until they are tender.  If your temp drifts up some or if you need to go hotter to meet a time demand, don't sweat it.

    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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  • Foghorn
    Foghorn Posts: 10,226
    Excellent.  That's a great plate.

    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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  • lousubcap
    lousubcap Posts: 36,698
    Glad it was a success.  Nice banquet 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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  • caliking
    caliking Posts: 19,780
    Mighty fine looking meal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrillinSailor
    GrillinSailor Posts: 81
    I’ve never bought pre-marinated food before. I’ve always been worried that they take near ready to expire food and extend the life by marinating it and selling it. It sounds like this came out great am I being too cautious and avoiding these? There are a number of pre-marinated pork tenderloins that if I knew they were good, I would buy.
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  • lousubcap
    lousubcap Posts: 36,698
    @GrillinSailor - Just grab one and have at it.  Then you have a data point to judge going forward.  If the marinade flavour (nod) appeals to you then I think you will be quite pleased with the outcome.  FWIW-
    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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  • GlennM
    GlennM Posts: 1,445
    GrillinSailor said:
    I’ve never bought pre-marinated food before. I’ve always been worried that they take near ready to expire food and extend the life by marinating it and selling it. It sounds like this came out great am I being too cautious and avoiding these? There are a number of pre-marinated pork tenderloins that if I knew they were good, I would buy.
    I never worry about it.  If it’s a good deal I buy it. I also will just chuck it in the freezer if I don’t want it today
    In the bush just East of Cambridge,Ontario 
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