We did these a couple weeks ago, but I've been so busy I hadn't had a chance to post the pics.
I had a rack of Baby Backs I'd cut from a whole pork loin that needed to be used, but had been wanting some beef ribs. I figured why not pick up some beef short ribs from the butcher and cook 'em both up?
On the MAK they go to catch some smoke about 225° for a few hours...
After a few hours... looking & smelling good.
Into a foil pan with just a little braising liquid (Cider Vinegar, Brown Sugar & Kentucky Bourbon). Covered tightly with foil and back on for a good hour at about 300°. Done (on the right).
Even though the beef ribs are a lot thicker, foiling levels the playing field so they both were done and tender.
Back on the grill for about 15 minutes or so tightens the bark right back up, then hit with some sauce.
They were both really good, smoky, tangy, sweet & tender. I don't know which I liked better.
Sorry, no plated shots (camera batteries died).
