Cherrywood
Knows what a fatty is.
I was cleaning out the freezer to make room for a new 1/4 beef and came across a couple packages of beef short ribs. Any good ideas or advice out there? Thanks!
Beef short ribs
- Thread starter Cherrywood
- Start date
daninnewjersey
Babbling Farker
Simple salt and pepper rub....cook them at 300 or so until tender. That's about all you need to do, besides drink beer while they're cooking.....
BigBlock
is one Smokin' Farker
trim the fat rub down with mustard then your rub set the smoker at 225 3 hours on the grat then 2 hours in the foil with a little apple juice then 1 hour back on the grate
you can't go wrong. Love the steak on a stick
you can't go wrong. Love the steak on a stick
Zin
is Blowin Smoke!
Please do not trim the fat but score the fat, like daninnewjersey said simple salt and pepper and 300 degrees till tender is perfect. After ribs are done then you can remove the fat if you do not like to eat the fat.
luke duke
is Blowin Smoke!
This. Don't listen to anyone else.
ScreamingChicken
Full Fledged Farker
If you like Asian flavors look up "kalbi" on the Web.
HankB
is Blowin Smoke!
I'm with ScreamingChicken. I saw Steve Raichlen make short ribs this way and tried it myself. It starts with a butterfly cut (sort of unrolling the rib) to get a thin piece of meat and then seasoning and grilling. :hungry:
BigBlock
is one Smokin' Farker
nough said
Southstar Jeff
Full Fledged Farker
I could not agree more. Allow plenty of time, you want them nice and tender and for the fat to render.
