The BBQ BRETHREN FORUMS. - View Single Post - Beef bone-in Chuck Short Ribs

gtr · 01-26-2013, 04:00 PM

I just cook 'em till they're tender - could be around 5 hours at around 270. I usually rub with salt & pepper, let 'em sweat, throw 'em in, check with a toothpick for little to no resistance, take off, wrap & rest a little - amt. of time depends on what else I have going on with the rest of the meal - totally unscientific! That really is all there is to it IMO.

I love 'em!

01-26-2013, 04:00 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I just cook 'em till they're tender - could be around 5 hours at around 270. I usually rub with salt & pepper, let 'em sweat, throw 'em in, check with a toothpick for little to no resistance, take off, wrap & rest a little - amt. of time depends on what else I have going on with the rest of the meal - totally unscientific! That really is all there is to it IMO. I love 'em! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?