4/20 Beef Short Ribs

[Dewey Dewlaney]

Late afternoon start finished around 9pm smokin all day… four beef short ribs.

Seasoned with Weber cowboy from the start, and sauced with Jim Beam maple bourbon sauce for the final two hours wrapped.

Tough stall from 190->200* internal but it finally happened at the 5 hour mark.

Pulled rested and tested… this meat had the dogs barking and cats meowing…

 

[Darryl - swazies]

Looks as good as it can get...braised is usually how I finish them and reduce the sauce to make a gravy, those look great.

 

[Dewey Dewlaney]

Looks as good as it can get...braised is usually how I finish them and reduce the sauce to make a gravy, those look great.

Yes thank you! Didn’t use as much sauce as I do for pork ribs, but, or chicken… so that’s nice. Made a good breakfast meet this morning!

So Darryl you go foil pan to finish? I used to do foul wrap but this was my first time using butcher paper. Loved it

 

[Darryl - swazies]

Basically if you just want to eat the ribs you can do what you want, I use paper all the time. You did nothing wrong in my opinion.....I skip everything that has to do with a stall usually. I cook until the basic stall temp, buy ten the color is good. At that point I have a tinfoil pan with red wine, tomato paste, veggies ect all that have been going in the oven for about an hour. I add the ribs to that then cook sealed until the right temp.
Foil the meat, let it sit, strain the liquid and reduce on high heat until its cut in half basically. I have made a thread at least once here on that cook, I think anyways.