First crack at Beef Short Ribs on the GMG

[zueth]

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

[HighOnSmoke]

Ribs look delicious! Yeah, running out of time sucks. But if you have a sous vide machine you can bag the tougher ones and let them ride in the hot tube for 4 or 5 hours at 140. That should take care of the toughness. Just a suggestion, but I have done it before with chuck roast and it works great!

[smokeasaurus]

Those are my favorite kind of beef ribs and they look great. Love that smoke ring you get from GMG grills

[GusRobin]

They look great. As you said, the larger ones probably would be more tender if you were able to leave them in longer. Try back ribs as they are more forgiving in that area. However, it i harder to get "meaty" back ribs (as least in my area) as they usually leave more of the meat on the rib roast portion.

But yours look great.

[tomcrete1]

Awesome! Nice lookin Bones! 

[rwalters]

Love love love beef ribs!! Even though they could’ve used a bit more time... I’ll bet they were still the best dinner in your neighborhood tonight

[TentHunteR]

They look really good from here.

Like Gus, I have a hard time around here finding meaty beef back ribs, so I usually end up cooking short ribs.  It definitely takes longer on the thicker ones to get tender and for the fat to render.  When I foil them I tend to kick the heat up to 300° and braise them for a couple hours. The higher heat seems to help.

[Old Hickory]

They look good.  I agree with HOS, sous vide first, ( if you have time ) can make most beef cuts tender.