Beef Short Ribs on the DC Pellet Grill

[ClimberDave]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

[zueth]

I used a 14.5 ounce can of broth and 2 tablespoons of Worcestershire. About a cup and 3/4.

Thanks.

[HighOnSmoke]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

Just easier for me to transport them from the house to the grill and back.

[zueth]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

Just easier for me to transport them from the house to the grill and back.

Good idea, where did you get the rack?


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[TMB]

I get all my racks for cooking here      www.kitchencollection.com/

[ClimberDave]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

Just easier for me to transport them from the house to the grill and back.

Ahhh  got it!!

Thanks

[HighOnSmoke]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

Just easier for me to transport them from the house to the grill and back.

Good idea, where did you get the rack?


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I got them from Malcolm Reed's store: https://h2qshop.com/collections/barbecue-equipment/products/killer-hogs-chicken-racks-double-pack  They are $5.97 a twin pack and they are excellent. I also have their pork racks: https://h2qshop.com/collections/barbecue-equipment/products/killer-hogs-pork-racks-double-pack  $10.97 a twin pack.

[Roget]

Those look great!!!   

Just curious  why the do you use the small rack directly under the ribs but on top of the smokers grate??

Just easier for me to transport them from the house to the grill and back.

I do the same thing in my DC.
I usually use a Bradley rack with frog mats.
To me it makes it easier to clean up, as well as the transport thingy. 

[zueth]

Any reason to let ribs rest after pulling out of smoker or do you typically dig in right away?


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[HighOnSmoke]

Any reason to let ribs rest after pulling out of smoker or do you typically dig in right away?


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It is a personal preference of mine to rest them. I do that with the majority of the things I cook on the grill. But there are a few websites that advise against it. I am so use to it and my family likes it the way I cook it so I see no need to change.

[zueth]

Thanks, so you wrap in foil and rest in cooler for 1 hour? or what do you typically do?

[HighOnSmoke]

Thanks, so you wrap in foil and rest in cooler for 1 hour? or what do you typically do?

Depends on what I am cooking. If it is ribs I will just tent some foil over it for about 10 to 20 minutes. Pork butts and brisket I will double wrap, put in towels and into the cooler for a couple hours. I need to say that with steaks I don't rest them at all. I like to sop up the juices on my plate.  The 10 to 20 minute rest period is normally how long it takes to finish the sides.

[zueth]

Thanks for all the info and ideas, made them tonight. Will put up a post later when I have more time.


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