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.



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.





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.


Plated up with some mac and cheese.


And the close-up.


Thanks for looking!
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Jim Lampe

TVWBB 1-Star Olympian


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

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.

Looks great, Jon!

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