Beef Short Ribs with Black Iron Skillet Potatoes


 
Mike Coffman

Mike Coffman

TVWBB Olympian
The short ribs were marinated for an hour in Moore’s Hickory marinade. Pulled out of the marinade
and seasoned with Simply Marvelous Pecan rub.


Put onto the WSM, using KBB and a few splits of hickory.


Made up a few ABT’s for appetizers and they were put onto the Performer, using RO lump and
hickory chips.


ABT’s are done!


Potato mixture with onions, garlic, mushrooms and 1 stick of melted butter.


Potato mixture was put onto the Performer.


When the potatoes were just about done I added some shredded Colby Jack cheese and crumpled
bacon to the mixture.


The ribs are done. I took them to 165 degrees then put them in the pan with some beef broth,
soy and Worcestershire sauce, with a couple teaspoons of minced onion. (Forgot to take picture)


Potatoes are done!


Here’s your plate!


Another flavorful and delicious dinner!

Thanks for looking!
 
That's a hell of a cook Mike. I'm just finishing up some short ribs myself but yours look so much better. :)
 
Thanks guys!
John, they were in the covered pan a little over an hour and I took
them to 200 internal. Smoker temp was between 275 - 300 while covered. Before
covering them they cooked for about 3 hours at 250.
 
Are those taters a Paula Deen recipe? A stick of butter and then cheese ... I bet they tasted Great, Mike, Those ribs look good, too.
 
wow! This looks like a pan of sheer greatness!:

DSC_2033_zpse5fe6399.jpg
 
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