Texas-Style BBQ Beef Short Rib Recipe

[LowandSlow]

So I've read this recipe a few times over the last year http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html
and for some reason I never made it. I've decided to start the NFL season off with them and get the monkey off my back.

I had to buy two packs from two different grocery stores and have two totally different Choice cut of meats. That being said, the thickness ranges from 1"-1-1/2" thick along with random widths. The recipe states I'm looking at a 5-7 hour cook so I'll give my self 8+. Are we resting this as much as we would a Brisket, 1-2 hours? It sure feels like that would be the right thing to do.

Here are some photos from the Friday evening Brining, I'll keep you posted on how Sunday goes and look forward to any suggestions. GO CHARGERS!

[Danjohnston949]

Looks like it will be fit to eat! Enjoy the Game! Dan

[LowandSlow]

Thanks Dan. I'm going to enjoy the RedZone channel, best invention since this website!

[LowandSlow]

I was having trouble keeping the temps up with all the football on and couldn't get a lot of these too get passed 190 and over cooked them a bit. Here was a good one!

[_John_]

Looks really good, did you end up resting them? Mine usually has a fat vein around the middle that doesn't quite render that prevents my wife from wanting to eat them.

[LowandSlow]

I did let them rest for an hour. The end of the bone came off with the fat and it freaked my wife out...more for me!

[Jerod Broussard]

LowandSlow FYI- brisket and those things are not done until they are over-done.

Looks great!!!

[LowandSlow]

Thanks Jared. Thats what I was trying to tell my wife and kids. I should have kept the temp up, at one point I spaced out and my BBQ temp was 189, not good.

[Jerod Broussard]

I had that happen last Thursday night. Cooking a butt for work, things were running hot, didn't want it done too early, unplugged my Auber and went off to bed. Only to get up at 2AM with a pit running 160 and a butt sitting at 140. Fresh charcoal and I was on my way to a 400 pit temp and done butt by 0430.

[gcdmd]

My first venture into BBQ was a number of years ago when I had a simple horizontal oil drum grill which I had bought from a welding shop. I would cook steaks and burgers on it with a mixture of charcoal briquettes and deadfall mesquite and oak limbs. I always thought it was a waste to let that nice bed of coals just burn out. So, I bought a pork butt, seasoned it, and put it at one end of the grill with the coals at the other and closed the lid. The next morning the coals were pretty much burned out, and the butt was perfectly cooked. I did it many times since with pork butts and chickens with similar results.

[Ernest]

I think Beef short ribs are highly underrated as BBQ eats. Those things are fantastic!

[Jerod Broussard]

They are, that is what chefsteps uses to make pastrami.