Beef Short Ribs

[tedpoppke]

Started @ 7:17 this morning.

22# beef short ribs

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Light rub of fine pepper, coarse salt, onion powder, and sugar (to bulk up the rub).

 

[SmokinEdge]

Sounds like we have potential.
watching.

 

[DRKsmoking]

They look like a nice batch of bones on the grill
Also watching

David

 

[tedpoppke]

They came from Bessie.
A friend bought part of a beef through family.
She only threw the ribs into a slow cooker, so I took them all away and here we are.
She complained that this beef was pretty fatty, but that should be OK for this project.

 

[tedpoppke]

1.5 hours in

 

[AllenRR]

Dang, short ribs are hard to get here. You have to show up in the morning before the butchers have had their coffee. I put them in the meat grinder. They make the best hamburgers ever. I think what you propose is pretty nice though.

 

[SmokinAl]

Man, that is a mess of ribs!
Can’t wait to see the finish pics!
Al

 

[tedpoppke]

3.5 hours in, 300 F on the grill dial. Will let them cool for half hour, wrap and flip.

 

[GaryHibbert]

Yep. I'm in.
Gary

 

[tedpoppke]

147 to 150 internal temp. Will wrap them for 2 hours.

 

[RichGTS]

I'm right in line behind Gary with my plate ready - those look they are coming along great.
Interested in the sugar on the beef - havent tried that before.

 

[tedpoppke]

I'm right in line behind Gary with my plate ready - those look they are coming along great.
Interested in the sugar on the beef - havent tried that before.

I just wanted to bulk up the rub to make it easy to apply without over-spicing.

 

[tedpoppke]

Back on for 2 hours.

 

[DRKsmoking]

Coming along very nice. Plate in hand

David

 

[tedpoppke]

After 2 hours wrapped, internal temp is 192-194. Foiling back up and packing in a cooler, will brown them up before serving. Interesting experiment = bones poked holes in foil in some packages, some had an inch of juice.

 

[SmokinEdge]

That is some beefy meaty guuuudness right there. Give us a cut shot. Inside the meat.

 

[tedpoppke]

Took out of the cooler and browning them up. 147 degrees meat temp after resting.

 

[tedpoppke]

Fall off the bone tender. Very fatty cow. Local farm butchered cow.

 

[DRKsmoking]

That crust looks great, I can taste it from here .

David