Short Ribs

[Robert-R]

Found some short ribs while freezer diving. Decided their time had come.

Gave them a light coating of bacon grease and a heavy dusting of K salt and black pepper.
Cooked them in the 14.5. Weber briquettes for fire and a mini split of red oak for smoke.
After 3 1/4 hours at 270* they probed tender with internal temps being around 203*.

Time To Eat!!!

They were real, real good: juicy and tender.

 

[Rich Dahl]

Looks really good Robert, like the bacon grease idea. Unfortunately short ribs around here are as rare as unicorns.

 

[Cliff Bartlett]

Gorgeous Robert. Your plate work and photos are outstanding!

 

[Timothy F. Lewis]

Hard to find around here too, need to bribe the butcher!!

 

[Barb D]

Robert, outstanding cook it looks delicious.

 

[Dustin Dorsey]

Short ribs look great. What a superb meal!

 

[Pat G]

Great looking cook!

 

[BrianCal]

Wow, those look amazing, and the whole plate looks great !!!