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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-25-2013, 09:45 AM   #1
dadsr4
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Default Beef Short Ribs on a kettle

I dropped my wife off at the airport and stopped at the store to see what looked good. Saw some short ribs haven't cooked any in awhile.
Pulled the membranes, seasoned with some homemade Montreal Steak Seasoning.

Set up my kettle for a long cook, charcoal mixed with pieces of cherry wood. Added around 15 started coals in the hole next to the broken brick.

Kettle at 250 degrees, meat on. Put the lid on. Now to ignore things for at least 4 hours.
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Unread 10-25-2013, 09:52 AM   #2
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Beautiful bones!
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Unread 10-25-2013, 11:11 AM   #3
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I know how people here want in progress shots.
Two hours in.

"If you are looking, you are not cooking"
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Unread 10-25-2013, 11:15 AM   #4
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tapping foot...
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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Unread 10-25-2013, 01:11 PM   #5
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Not yet, only at 165 degrees.
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Unread 10-25-2013, 02:41 PM   #6
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It's been about 5 1/2 hours now and I thought some of you would enjoy a progress report.

That is all for the moment.
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Unread 10-25-2013, 02:45 PM   #7
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Thanks for the play by play!
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Unread 10-25-2013, 03:15 PM   #8
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Looks great so far. Perfect choice of beer too!
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Unread 10-25-2013, 03:25 PM   #9
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Quote:
Originally Posted by medic53 View Post
Looks great so far. Perfect choice of beer too!
I've been spoiled by the Torpedo. Everything else tastes watered down, kind of like lite beer.
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Unread 10-25-2013, 04:03 PM   #10
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Look'n great so far.


Mmmm, BEER.
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

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Unread 10-25-2013, 04:08 PM   #11
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TADA!!! Done. They will go with some fresh cole slaw and rice. Thanks for watching.
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Unread 10-25-2013, 04:11 PM   #12
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Bravo!!!

Overall, how many beers is a cook like that?
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 10-25-2013, 04:40 PM   #13
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Looks great my man!
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Unread 10-25-2013, 04:43 PM   #14
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Very nice!!!
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Unread 10-25-2013, 05:35 PM   #15
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Quote:
Originally Posted by Thermal Mass View Post
Bravo!!!

Overall, how many beers is a cook like that?
Two Torpedo's or a case of Lite (I'm guessing here, I cannot stand the stuff - it tastes like dirty water..)
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