Beef short ribs

PattyO

I got some really meaty short ribs today. So, you guys can tell me the technique.
Direct or indirect? What temp? How long?
Thanks
PattyO

Richard Fl

Here is one way.



Beef, Ribs, Short, Richard Fl






INGREDIENTS:



PROCEDURE:
1 Individual ribs about 2-3"s long..Covered with a rib rub, Garlic herb and black pepper. refrigerated overnight. Cranked up large 7 AM and started to do indirect at 250F for 6 hours. Threw a handful of pecan chips just before the ribs and let smoke away After 2 hours basted with orange juice and bbq sauce mix diluted w/water and did this every hour after 4 hours dropped temp to 200F. total cook time 6 1/2 hours. Dinner is calling sooon!! We like sweet flavor of orange juice and the sauce to serve is whatever the moods are! teriyaki sauce will work if you like oriental flavor.
2 Forgot to add, the ribs were bone side down the first 4 hours. left membrane on this batch, too much hassle to remove. Also raised grid


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/05/20

mad max beyond eggdome

here's a link to how i do em . . .really good and tender!!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=679247&catid=1

FearlessGrill

I posted this short rib recipe from Adam Perry Lang's Serious Barbeque a few weeks ago. It looks a bit complicated, but if you follow the steps it's easy enough. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=893013&catid=1#



-John

tach18k

I thoought it was 5 hours at 250 dome???