I'd like to make some beef short ribs on my WSM this Sunday, but I don't have enough time to cook them straight through. Has anyone had experience cooking for about 3 to 4 hours, then cooking the ribs and keeping them wrapped in the refrigerator, then finishing them off the next day for however long it takes to get to temp? Any help would be greatly appreciated!
Time Gap / Delay In Cooking Ribs
- Thread starter Daniel C
- Start date
Mike Durso
TVWBB Super Fan
I have cooked ribs for a couple hours in an oven and then finished them off on a smoker or grill.. it's good but different. Make something like a Dr. Pepper marinade overnight in the fridge, keep them in that pan wrapped with foil and toss in the oven... an "official" recipe has to be out there. Though I can usually get pork (I know you said beef) in a couple hours anyway.
Another thought is to do them low and slow at first to get that flavor and ring, then crank up the temp to get them finished off.
Another thought is to do them low and slow at first to get that flavor and ring, then crank up the temp to get them finished off.