For some reason during all the time I had my Bradley I never cooked beef ribs, it was always baby backs or spares. Seeing all the post of beef ribs, made me want to try some myself. The beef ribs turned out really good, but wish I would have had a little more time to cook them the larger ones could have been a little more tender and never quite got to toothpick tender even though the IT was right, just ran out of time. When you have some really large beef short ribs do you cut them in half horizontally so that all the pieces are about the same size?
I picked up some short ribs from the local grocery store, rubbed them with olive oil and seasoned them with gunpowder. Put the ribs on the top rack of the GMG and fired it up, let it get to 150 and then set it to 180 for 2 hours. After the 2 hours, I pulled them and put them in a disposable pan with beef broth and worcestershire sauce and cover the top with aluminum foil. (thanks high on smoke) I let them ride at 235 (250 on the grill) for 2 hours when I checked they were not done but was running out of time before dinner, so I put them back in for 20 minutes at 300. After this, all the smaller ones were done but a few of the larger ones were not quite toothpick tender, but it was time to eat so I pulled them. Let them rest for about ten minutes, did I mention we were running short on time.
Ribs
Seasoned with Gun Powder
After 2 hours in GMG
After 2 hours and 20 minutes braising
Plated with a simple salad
Some meaty ribs