Beef Short Ribs


 

Jon Des.

TVWBB Gold Member
This was a new one for me. Made up a rub of Kosher salt, pressed garlic, black pepper, white pepper, EVOO, thyme and bay leaves.

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On the WSM. Kindly ignore that duck and chorizo, that's for another post. I had to keep turning and rearranging so nothing dropped in the pan I was using to collect duck fat.

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Getting there. Again, pay no attention to the duck, he's just a figment of your imagination. This took about 4.5 hours at 250 or so, smoked with apple, hickory and cherry.

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Plated up with some mac and cheese.

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And the close-up.

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Thanks for looking!
 
Last edited:

Jim Lampe

TVWBB 1-Star Olympian
***WALLPAPER ALERT******WALLPAPER ALERT******WALLPAPER ALERT******WALLPAPER ALERT***

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EXCELLENT Jon! Thanks For FEEDIN' Me!!
 

Gene Brownson

TVWBB All-Star
Jon, you said pay no attention to the duck. that's like saying "pay no attention the the man behind the curtain", IMPOSSIBLE
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Everything looks awesome! even the duck I'm not seeing:)
 

Morgan C.

TVWBB Diamond Member
Looks perfect to me!! I saw some short ribs the other day and passed cause I didn't know what I'd do with em!!! You solved that puzzle!
 

Ed M.

TVWBB Guru
Looks great, Jon!

The close up pic looks like a nice chunk of brisket.
 
Last edited:

Jon Des.

TVWBB Gold Member
Thanks for all the comments everybody!


WOW. so good! And don't hold out on the mac n cheese recipie neither!

I wish I could give you a real recipe, but it's something my wife threw together and there's no real measurements. These were actually leftovers, which are also very good reheated in a greased foil pan on the Weber.

Here's a list of ingredients:

  • cooked macaroni
  • sauteed onion and garlic
  • a few handfuls of cheddar cheese
  • cubes of Muenster (because we had some in the fridge)
  • 1 can of petite diced tomatoes, drained
  • white pepper, garlic salt, mustard powder
  • roughly 1/2 cup of milk

Mix thoroughly, add to greased casserole, sprinkle more cheese and some cajun seasoning on top, then bake at 350 for 30-45 minutes (until golden brown). Rest for at least 5 more minutes before diving in.
 

 

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