First Beef Short Ribs

[louisvillesmoke]

Yea I bought a wok pan off Amazon that has lots of holes and slides nicely in using the same rails. Still requires a shake to clear out the ash.

As for new charcoal, I had been using Kingsford briquettes which I was adding another handful every 20 to 30 minutes. But for this smoke I knew I would run out midway so I got a bag of lump charcoal and that definitely lasts longer. Probably pushes it to 30-45 minutes.

 

[chilerelleno]

Really nice beef ribs you put out... Point!
:points1:

Next you should do a Pork Loin, either Stuffed or Garlic/Herb Crusted.
Or maybe some Burnt Ends, made with either Pork Belly or Chuck Roast.
You could also do Stuffed Moinks, Spatchcocked Chicken, Meatloaf, Pabalano ABTs stuffed with something tasty... and more... and more...

 

[GaryHibbert]

Great job on those ribs. They look excellant. I want 1 or 2 or 3.......

I'd suggest a stuffed loin. Then you can use part of it for burnt ends. Loin makes fantasticburnt ends.

Gary

 

[foamheart]

Wow those were some pretty ribs, I use the past tense because I know they all disappeared!

Great job.

 

[b-one]

Nice meaty ribs!:drool I suggest a Tri tip if you can find one!Thumbs Up

 

[browneyesvictim]

I would love to find a rib section just like that! Nice find! And by the looks of how that came out you certainly know how to treat it. Nice smoke. Point!

 

[cmayna]

Meatloaf.

So true!   Did one on my weber 22 with indirect heat and OMG!!

 

[Rings Я Us]

Great job on those ribs. They look excellant. I want 1 or 2 or 3.......

I'd suggest a stuffed loin. Then you can use part of it for burnt ends. Loin makes fantasticburnt ends.

Gary

IMG_20170813_074502.jpg

• Rings Я Us
• Sep 6, 2017

I did loin burnt ends.. used a pork butt above them to drip fat in the pan of loin pieces. [emoji]129299[/emoji]

 

[disco]

Righteous ribs! 

Disco