Made beef short ribs (single bone portions) for the first time over the 4th using the directions out of Meathead's Book. Dry brined over night, then his rib rub applied liberally just before placing on the grill for 9 hours on my new gas grill at 250°F with a foil packet containing one 4-inch length of 1-1/2" diameter live oak branch soaked overnight lying directly on the burner shield. Made a foil filler for the lid vent. Added just enough smoke and the flavor was amazing. Used a good digital thermometer with both an air and meat probe to keep things on par.
Sorry I didn't take any photographs. Next time.
We were too busy eating them with Texas butter beans, baked potatoes, a pound of butter and slaw. Reheated - they're even better - yes it's possible. Thanks again for hosting a GREAT site with so many great BBQ'ers and Grillers.
Sorry I didn't take any photographs. Next time.
We were too busy eating them with Texas butter beans, baked potatoes, a pound of butter and slaw. Reheated - they're even better - yes it's possible. Thanks again for hosting a GREAT site with so many great BBQ'ers and Grillers.
Comment