Beef Short Ribs

Austin Henry · May 2010

I am new to the BGE world and have never done beef short ribs. Any suggestions on marinades, and also Time/Temp, direct vs indirect heat.

Just looking for some advise

mad max beyond eggdome · May 2010

here is a link to how i do beef short ribs ....really good and very easy....

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

61chev · May 2010

As far as I am concerned I wouldn't waste time or money on beef ribs get some good pork ribs and enjoy

mad max beyond eggdome · May 2010

then you either aren't getting good meaty beef short ribs or you aren't cooking them properly, cause when you get good meaty ones, and you cook them properly, they have fantastic flavor, and they are rich and tender and not fatty or greasy or anything. ..one of the best parts of the cow!!

gdenby · May 2010

Ever try beef back ribs? Might change your mind.

NibbleMeThis · May 2010

If the beef short ribs are whole and untrimmed, I like to do them as Dino Bones.

I haven't tried the trimmed down ones yet on the Egg but want to try braising them in cast iron maybe.

FearlessGrill · May 2010

I posted this short rib recipe from Adam Perry Lang's Serious Barbeque last week. 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 · May 2010

Grandpas Grub · May 2010

When I first got my egg I tried some beef ribs, they were so bad I tossed them out. It took me another 3 or so years to give them a try again.

I wasn't expecting much do I didn't put much effort into the cook. I purchased the meatiest ribs I could find, put on some DP rub then on the egg. 250° dome, indirect with empty drip pan.

I thought I had died and gone to heaven, these turned out fantastic. Simple no fuss cook. On the first cook the ribs were not too meaty and I overcooked them.

Always cook to food temperature and that was the key.

GG

Egghead-Sooner · May 2010

what temp did you cook the beef ribs too?

Grandpas Grub · May 2010

Not sure - you can see where I took a bite... and they tasted goooooood so I pulled.

I am thinking 135° (med rare for beef). A toothpick went in real easy.

GG

BananaChipz · May 2010

I second this recipe. Picked up Adam's book a couple weeks ago, and it's great.

Beef Short Ribs

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