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Discussion in 'Grilling Beef' started by dorthfader, Nov 25, 2015.
Looking for a great beef short rib recipe, never done them before and I'm looking for some advice.
I like to keep it simple...
No foil, no sauce, smoked over hickory, pecan or a combination...
Let the smoky beef flavor be the star of the meal...
I agree with prankster. Nothing more than spog, throw some smoke on them every so often through the whole cook, and when those bad boys are pulled back from the bone & the IT is right you'll see BBQ heaven....
I vote for SPOG as well! Only thing is, I feel they benefit from a couple of hours in the foil as far as overall texture goes. Not sure if this is true but I feel the fat renders better.
I've been looking up a few recipes on other websites and they say a 3-2-1 so I'm gonna try that but I'll definitely keep it to the spog. Not doing em till Friday but I'll post some picks then. Thanks for the help!
A few days late but here are some pics. Had some pork ribs in there too as there was quite a crowd and no more beef ones left at the butcher.
Mid smoke just before the foil
And just before they came off the grill
I think I will leave out the last hour for beef just cause they were just on the verge of being chewy. But thanks a lot for the advice! They turned out awesome!