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Sunday Short Ribs
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JohnEggGio
Posts: 1,430
Simple rub of salt, pepper, and a handful of coffee grounds.
Set her up, 250, indirect, over a water pan. Added a couple of small chunks of mesquite and oak.
Ran for four hours locked-in at 250. Pulled off at 167 and wrapped in pink butcher paper. Put it back on for another 2 1/2 hours.
Very tender, very moist. Wife said, “best ever!”.
Thanks to the forum - learned it all right here.
Set her up, 250, indirect, over a water pan. Added a couple of small chunks of mesquite and oak.Ran for four hours locked-in at 250. Pulled off at 167 and wrapped in pink butcher paper. Put it back on for another 2 1/2 hours.Very tender, very moist. Wife said, “best ever!”.Thanks to the forum - learned it all right here.
Maryland, 1 LBGE
Comments
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Great result. Nailed it. Brisket on a stick. Congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Looks really great, one of my favorites on the eggGreensboro North Carolina
When in doubt Accelerate.... -
What was your final temp?
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Good looking ribs, great eats for sure!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Sorry, I didn’t take the temp. My third time with this method, I was sure they were ready and they “probed like buttah”. I seem to recall a prior cook where they got 205+.SmokeyLopey said:What was your final temp?Maryland, 1 LBGE -
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