Beef Short Ribs


 
Chris Arnold

Chris Arnold

TVWBB Super Fan
Sunday called for more low n slow...
Mrs A had got some prime beef short ribs from our local butcher and we had a sauce in mind.
Here's the raw ingredients...membrane removed



I set up the OTP in the snake method and lit about 11.30am



rubbed up the ribs with S&P and a bit of mustard powder - plus some fresh thyme thrown in for good measure



3 hours at 250 then sauced and wrapped in foil for two hours
Sauce was honey, ketchup, soy sauce, teriyaki, chipotle paste and bourbon :)
here they are after 5 hours (there's a orange and maple syrup gammon in back for my son)



got some great pull back on the ribs and the sauce was AMAZING...
alas the ribs were a little chewy - think I needed to do them lower and slower ....lesson learned



thanks for lookin'
 
5 hours at they were chewy man that that does not seem possible. Oh well the photos were great and I know I would have loved to try them out.
 
Ribs look great! I find when I cook these there is a sweet spot with short ribs where they start to fall apart...for me it is usually in the 5-6 hour mark or so. If they were chewy you were probably close! I am sure they still tasted great! They are one of my favorite cuts of beef!
 
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