Short beef ribs. Butcher Paper version

[Enrico Brandizzi]

Started with Aussie short beef ribs. Trimmed and removed membrane.
Then applied some Worchestershire sauce + yellow mustard and Salt & pepper dry rub + 6 peppers powder





IMG_2405 di BBQness, su Flickr


After smoked with hickory + mesquite for 3 hours at round 200/220F they were like this





IMG_2427 di BBQness, su Flickr





IMG_2434 di BBQness, su Flickr


Then I wrap them in BP and put them back in the smoker for 3 hours at 200/220F.

After 6 hours I crancked the T to 250/270F and let them cooked for 1 and 1/2 hour.
Then I unwrapped and this was the outcome





IMG_2445 di BBQness, su Flickr

Sliced





IMG_2464 di BBQness, su Flickr





IMG_2468 di BBQness, su Flickr





IMG_2471 di BBQness, su Flickr


Definitively, BP worked great combined with slow T.

Thanks for stopping by. Enrico

 

[Nate Frost]

Wow! That looks fantastic! So, does the butcher paper cook differently than foiling?

 

[Dustin Dorsey]

Wow those look spot on! Good work!

 

[Rich Dahl]

Wow Enrico those came out really great, nicely done !

 

[Cliff Bartlett]

You're doing some amazing cooks, Enrico! Very, very nice.

 

[Joe InJersey]

Some of the best results I've seen with short ribs on this board. Awesome job!

 

[Bill Schultz]

Fantastic Ribs Enrico, they look perfect, well done my friend

 

[Enrico Brandizzi]

Wow! That looks fantastic! So, does the butcher paper cook differently than foiling?

Sincerely..... I don't know. I have to repeat some more times to be sure of it. But don't forget super low cooking T.

 

[Miguel M]

Enrico, those ribs look great! Nice and moist. Mine have turned out dry with hard bark. I'm going to try wrapping next time. Pics are killer too!

 

[Kevin L (NKY)]

Enrico, excellant job on this cook you took those ribs to the next level for sure.

 

[JimK]

Oh, those are so pretty. Nice camera work.

 

[Mike Martin]

Those are beautiful! Great job.

 

[JeffG]

Im not a big beef eater but those short ribs might change my mind, well done my friend.

 

[Jerome D.]

I'm loving those closeup cutaway photos showing the beautiful smoke ring.
"Complimenti" right back at you, Enrico!

 

[Jose Suro]

Those look outstanding Enrico!! How tender where they? I am not as brave as you are. I have always braised them after browning with celery, onions, carrots, wine and spices and served them over Rigatoni or Penne zita.

 

[Pete in PG]

Beautiful looking ribs and photos! Great job Enrico and a unique way to finish them in bp.

 

[John Solak]

Those look nice and juicy!! Great smoke ring too!!

 

[Morgan C.]

Those ribs look fantastic!! Nice nice nice...

 

[CaseT]

Fantastic looking beef ribs!!! Nice cook!

 

[Bob Correll]

Beautiful ribs and pics Enrico!