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Something New - Beef Short Ribs from Serious BBQ

FearlessGrillFearlessGrill Posts: 695
edited 6:35PM in EggHead Forum
I picked up a copy of Serious Barbeque by Adam Perry Lang around Xmas. I finally got around to making a few of his recipes over the past few weeks, and while they are complicated, I really like the way he layers flavors. I also like the fact that this book is actually written for people who own smokers (he's cooking on an Egg on P3 of the book), rather than trying to adapt BBQ recipes to gas grills. It also contains some new twists on recipes, and doesn't just repeat the same types of recipes you find in all BBQ books (though he does have his takes on standards like pulled pork, brisket, etc.)

Here's the first thing I made from the book, adapted from his 'Beef Short Ribs With Fleur de Sel' recipe. Unfortunately, I accidently bought boneless rather than bone-in short ribs, but I decided to try this anyway, and it came out really good. Since the recipe is about two printed pages long, I'm not going to print it all here, but a full writeup on my cook is posted on our blog at





  • Looks Great
  • reksilaTreksilaT Posts: 18
    Thanks for sharing the book titles (and the recipe). I'm new at this and appreciate the good recommendation of someone in the know.
  • thechief96thechief96 Posts: 1,908
    Those look very good. Just something else I will be making in the future.
    Dave San Jose, CA The Duke of Loney
  • Thanks John for the recipe I saw in the book

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