Tried a new to me cut of beef today.
Beef short ribs
Rubbed down with olive oil and SPG.
In my Camp Chef pellet grill at 250 degrees uncovered for three hours and spritz with cider vinegar and apple juice.
Then moved to a braising liquid of beef broth, red wine, SPG, butter and worcester sauce for two more hours.
Turned out really nice. Really tender. Served over creamy mashed taters with gravy. The only change I would make is to scale back on the wine. It was a little overpowering. But would definitely do these again.
Beef short ribs
Rubbed down with olive oil and SPG.
In my Camp Chef pellet grill at 250 degrees uncovered for three hours and spritz with cider vinegar and apple juice.
Then moved to a braising liquid of beef broth, red wine, SPG, butter and worcester sauce for two more hours.
Turned out really nice. Really tender. Served over creamy mashed taters with gravy. The only change I would make is to scale back on the wine. It was a little overpowering. But would definitely do these again.
