02-05-2018, 05:20 AM
#1
User Info
I was motivated to give beef ribs a go on the kamado yesterday.

Seasoned with salt, pepper, garlic, and home smoked paprika.  Smoked with beech and cherry at approximately 260F until probe tender (about 6 hours).

[Image: wvRpacr.jpg]

Here are a few pics of the cook.
https://imgur.com/gallery/On8P5


Thanks for looking.

18 595
Reply
 02-05-2018, 07:25 AM
#2
User Info
(02-05-2018, 05:20 AM)PanChango Wrote: I was motivated to give beef ribs a go on the kamado yesterday.

Seasoned with salt, pepper, garlic, and home smoked paprika.  Smoked with beech and cherry at approximately 260F until probe tender (about 6 hours).

[Image: wvRpacr.jpg]

Here are a few pics of the cook.
https://imgur.com/gallery/On8P5


Thanks for looking.

That makes me hungry !!!

46 719
Reply
 02-05-2018, 07:50 AM
#3
User Info
Did you foil at any point?

15 629
Reply
 02-05-2018, 07:54 AM
#4
User Info
They look outstanding.

53 8,302
Reply
 02-05-2018, 08:06 AM
#5
User Info
I love the flavor of short ribs, but there is too much connective tissue and fat (the bad fat, not the melt in your mouth fat) for my taste. Yours look magnificent BTW.

50 4,733
Reply
 02-05-2018, 08:30 AM
#6
User Info
Thanks for the kind words. 


(02-05-2018, 07:50 AM)22bulldog Wrote: Did you foil at any point?

Not on the grill.  After they came off the grill, I wrapped them in foil and a towel to hold while I did the sides.

They rested for about 45 minutes.

18 595
Reply
 02-05-2018, 09:56 AM
#7
User Info
Dale, you have me salivating. I LOVE shortribs. They're probably my favorite part of the beef critter.

32 6,524
Reply
 02-05-2018, 10:33 AM
#8
User Info
(02-05-2018, 09:56 AM)ShadowsDad Wrote: Dale, you have me salivating. I LOVE shortribs. They're probably my favorite part of the beef critter.

Thanks.  I can see why they are your favorite....

This may have been the first time I made them, but it will not be the last.

18 595
Reply
Users browsing this thread: 1 Guest(s)