I'm trying to figure how you get "left overs"!
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Boneless Short Ribs
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by RonB View PostThat's some great looking meat David Parrish .
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Thanks for the inspiration David Parrish. This looked so good, I picked some of these up at Costco and I'm giving them a whirl on the SNS this weekend! Costco called them short rib chuck boneless. I'll keep you posted on mine. Plan on rubbing with BBBR.
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Club Member
- Nov 2016
- 201
- Cheyenne, WY
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Green Mountain Grills Daniel Boone
Blackstone 36" four-burner griddle
Weber Q-100 gas grill
Grill Grates
Original Weber 22" kettle (1978 model!)
Slow n Sear
Drip & Griddle
Thermoworks RT600C
Original Fireboard
Thermapen MK4
Tried boneless chuck short ribs the other night, with Mrs. O’Leary’s Cow Crust on them. Cooked on the pellet grill low and slow, then finished on my brand new Grill Grates on the gasser. Then I wrapped them and put them in a faux cambro for about an hour. I learned a couple of things. First, even though the meat was incredibly tasty, it wasn’t as tender as I’d hoped. I pulled them at 197 and 200 degrees respectively, in the interest of time. Not quite probe tender, but not bad. Should I have left them on to 203 or 205? Think that would have made them more tender?
The second thing I learned was that it takes longer than I expected for my Grill Grates to reach searing temps than I expected. Anybody have experience with about how long? I have an old Weber Q-100 single burner (you can see it’s small).
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by PJBowmaster View PostSurprised to see sweet Kansas City style BBQ sauce on your beef. Isn't that like dogs and cats living together? Asking for a friend....;-)
- Likes 1
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