Recent content by Gary Shepard

Yes, you are right. I put my leftovers back in foil with the marinade and cooked them an additional 2 1/2 hours at 300. When they came out, they WERE tender; however, they didn't much resemble the smoked ribs that I started with. The smoke flavor was all but gone, after having been braised a...

Hi Guys- I've tried making beef short ribs 3 times this year and I'm giving up on these babies. I just can't make them tender, no matter what I do. Yesterday, I found a recipe in Big Bob Gibson's book, which had me smoking them to an IT of 160 degrees, then placing them in a marinade meat side...