Direct grilled boneless beef short ribs


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Bought the full two plates at Costco. $6.29# bone in and like $11.99 bone out.

I want the bones for pho stock so heck yeah I saved the $$$ on bone in.

SP only. These are marbled like wagyu.

Will cook direct over JD doing lots of flips every 2 minutes to reach 135°F IT. Then rest and then slice.

Serving with corn on the cob and baked Brussels.

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ITs we’re running 125-130 so I pulled them, tented and rested for 5 minutes.

The sliced. OMG. Sliced like butter.

Flavor? Nice bark on outside and rare to medium rare on inside.

You’ve got to try this if you’re seeking beefy flavor. Better than a ribeye and better than a NY strip.

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SPG EVOO balsamic

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Bruno said:
Wow, that looks amazing. 🤩 I have tried these and now know I overcooked them. I have to try again.
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Target pulll temp should be 135/140. Rare is too chewy, like a tri tip can be. Deep beefy flavor and the contrast from bark to meat is really nice.

Don’t leave these unattended. The grease will burn. You must actively manage direct to indirect placement to get to pull temp.

I’d definitely do these again. And I froze some of the beef so I can make 50/25/25 burgers soon.
 
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