T Rex Posted July 29, 2010 Report Share Posted July 29, 2010 We hadn't had Beef short ribs for some time so I thought I would give it a go on the KK......... Preheated the KK to 250F and pulled them off about 5 hours later. Very juicy as they were well marbled, nice comfort food....... Nicely marbled Beef Short Ribs Seasoned and ready for the KOoker (mustard and the standard rub) The KOoker is ready to Rock & Roll......... Pretty much ready to take off (sauce applied about 45 minutes earlier) Done! Close up......... T Rex Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 29, 2010 Report Share Posted July 29, 2010 Yum I love short ribs. (They're also excellent in a bistro braise, or as a component of hamburger.) Your butcher probably has them in back, not yet cut up, in racks of six or so. I like cooking them uncut. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted July 29, 2010 Report Share Posted July 29, 2010 I tend to cook those uncut as well. Tends to leave a bit more juicy meat. However, if you like bark, (and don't we all!) then cut up is the way to go! Good looking ribs and thanks for the pic! Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted August 1, 2010 Report Share Posted August 1, 2010 I did some beef ribs a couple of weeks ago and they were excellent! Yours look like they turned out excellent as well. I don't think beef ribs get enough credit like the baby backs do. Quote Link to comment Share on other sites More sharing options...
primeats Posted August 13, 2010 Report Share Posted August 13, 2010 Just for the record those look like beef back ribs, much more tender than short ribs for a low and slow. You would want to braise short ribs before finishing them off with a sear . I found a great recipe for Vietnamese glazed short ribs a while back, you could probably Google it. They were wonderful(theoretically anyway!) Quote Link to comment Share on other sites More sharing options...
