Mike Coffman
TVWBB Olympian
I picked up a couple packages of beef short ribs on Friday. Yesterday I removed the excess fat
and silver skin from the ribs.
Ribs were then coated with some olive oil and the seasoned with Kosmo’s Cow Cover. Ribs were
then placed into the refrigerator until this morning.
Ribs were hit with some kosher salt and black pepper then put onto the WSM. I used hickory and
apple wood for the smoke. Smoker is holding a steady temperature of 230.
2 ½ hours later the ribs were at 160 internal temp, so I pulled them off the smoker and put them on
a bed of potatoes, onions, mushrooms, minced garlic and 1 cup of beef broth.
Ribs were foiled tightly and put back onto the smoker. I am looking for an internal temp of 190 plus.
2 hours later the ribs were at 196 and definitely probe tender and fall off the bone ready.
Plated and ready to devour!
Best short ribs I have cooked as they had plenty of flavors and were melt in your mouth delicious!
Thanks for looking!
and silver skin from the ribs.
Ribs were then coated with some olive oil and the seasoned with Kosmo’s Cow Cover. Ribs were
then placed into the refrigerator until this morning.
Ribs were hit with some kosher salt and black pepper then put onto the WSM. I used hickory and
apple wood for the smoke. Smoker is holding a steady temperature of 230.
2 ½ hours later the ribs were at 160 internal temp, so I pulled them off the smoker and put them on
a bed of potatoes, onions, mushrooms, minced garlic and 1 cup of beef broth.
Ribs were foiled tightly and put back onto the smoker. I am looking for an internal temp of 190 plus.
2 hours later the ribs were at 196 and definitely probe tender and fall off the bone ready.
Plated and ready to devour!
Best short ribs I have cooked as they had plenty of flavors and were melt in your mouth delicious!
Thanks for looking!
