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Enrico Brandizzi
02-12-2015, 03:15 PM
Short Beef Ribs.

Started with 7# untrimmed beef ribs. Trimmed the bone side removing the outer membrane, then the meat side .
I used a two layers flavour profile. Worchestershire Sauce first then Peppered Cow dry rub.
Let it rest in fridge for some hours till 1 pm.
I settled the WSM with ATC sistem at 250F.
Ready to smoke with hickory chunks and go!
First 3 hours naked at 250F.
Then wrapped in butcher paper and back in WSM.
4 more hours at 250F and finally bones hit 190F IT.
Stopped cooking and ready to slice and serve.
Super moist and tasty.
I was really happy with those bones!


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Thanks for stopping by.
Enrico

peeps
02-12-2015, 03:21 PM
The marbling on those ribs was amazing! Best I have seen, probably!

Excellent work on the cook, Enrico!

So moist!!!

https://farm9.staticflickr.com/8627/16321802348_1b65135920_c.jpg

MisterChrister
02-12-2015, 03:27 PM
Holy smokes, I'll be right there!!!

Ron_L
02-12-2015, 03:29 PM
Nice ribs, Enrico! Those look fantastic!

darkoozy
02-12-2015, 03:32 PM
Wow! looks awesome. Nice pics!

Shagdog
02-12-2015, 03:38 PM
Fantastic! :hungry:

TBASS
02-12-2015, 03:41 PM
Wow. Those are some of the best looking short ribs I have seen. Thanks.

silverfinger
02-12-2015, 03:42 PM
Beautiful!
I will have to try wrapping next time I cook beef ribs.

THoey1963
02-12-2015, 03:58 PM
Those look great Enrico. Did you just pull them at 190* or they were probe tender at 190* so you pulled them?

64Driver
02-12-2015, 04:10 PM
nailed it!

sam3
02-12-2015, 04:12 PM
POW!!!

Nailed it Enrico! Nice job!

WillZilla
02-12-2015, 04:22 PM
I can't stop staring at those ribs! Very nice.

tish
02-12-2015, 04:55 PM
Yes, please! Those ribs look incredibly tasty! :hungry:

bbqwilly
02-12-2015, 04:59 PM
Dang man.

Awesome

Enrico Brandizzi
02-12-2015, 05:06 PM
Thanks All for kind words!

Enrico Brandizzi
02-12-2015, 05:13 PM
Those look great Enrico. Did you just pull them at 190* or they were probe tender at 190* so you pulled them?

No kidding! They were pulled at 190F IT BECAUSE our guests (In-laws) were at the dinner table waiting to taste. No more time for me.
I was a pretty lucky man.
But 7 hours at 250F, of which 4 in BP..... not a big hazard, IMO :pray:

Ol'Joe
02-12-2015, 05:31 PM
Excellent post, gotta try it when I can find decent bones here in the boonies!!

THoey1963
02-13-2015, 05:34 AM
No kidding! They were pulled at 190F IT BECAUSE our guests (In-laws) were at the dinner table waiting to taste. No more time for me.
I was a pretty lucky man.
But 7 hours at 250F, of which 4 in BP..... not a big hazard, IMO :pray:

Looks like they were outstanding. I normally do 6+ at 275, but I don't wrap. Complimente!

Cajun Ty
02-13-2015, 07:10 AM
After wiping the drool, man them bones look off the chain good :thumb::thumb:

aawa
02-13-2015, 08:23 AM
Great looking cook! I need to do these short ribs soon!

JoSal73
02-13-2015, 11:28 AM
I'll take 2 bones please!

Dr. Trout Bum
02-13-2015, 11:46 AM
Those look amazing! I've been wanting to try these, but am having a hard time finding them. I'm going to make a bigger effort, because I think my wife will go crazy for these!

legendaryhog
02-13-2015, 12:05 PM
Well done bro! Those look killer! Textbook.

gtr
02-13-2015, 12:08 PM
I'll be coming back and looking at these throughout the day. :hungry:

Very nicely done!

FC BBQ
02-13-2015, 12:37 PM
Those are fine looking ribs.

drumdawg67
02-13-2015, 01:03 PM
Lookin tasty!

nsbbqguy
02-13-2015, 01:08 PM
Nice looking ribs! Well done. And that's some crazy marbeling on those bad boys.

thirdeye
02-13-2015, 08:56 PM
I did some the other night myself. I have a heck of a time finding them un-cut, I think that makes for a better result.... but I work with what I can. :mrgreen:

http://i.imgur.com/HpQxe4Q.jpg