Short Beef Ribs

Enrico Brandizzi

Enrico Brandizzi

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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
 
The marbling on those ribs was amazing! Best I have seen, probably!

Excellent work on the cook, Enrico!

So moist!!!

16321802348_1b65135920_c.jpg
 
Wow. Those are some of the best looking short ribs I have seen. Thanks.
 
Those look great Enrico. Did you just pull them at 190* or they were probe tender at 190* so you pulled them?
 
Yes, please! Those ribs look incredibly tasty! :hungry:
 
THoey1963 said:
Those look great Enrico. Did you just pull them at 190* or they were probe tender at 190* so you pulled them?
Click to expand...

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:
 
Enrico said:
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:
Click to expand...

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