So my wife comes home with 1.5 lbs of bonless bee ribs and says - you can do these right .... to which I say - of course!! Then the first thing I do is get on this forum and find austin87 post on "Boneless beef short ribs - what to do". All you guys came through. I also found a good layout on the domestic man site. Any way here it goes
Dry rub of kosher salt, paprika, black pepper, garlic powder, onion powder, dried oregano, celery salt, and chipotie powder.
Got them on the grill and spent too much time trying to keep temp down. I had two baskets with lump and it was too hot. went thru the routine of closing vents and pulling lid off to cool it down and cover it again - regular sine wave of temps. Unfortunately I was on my own so I could not get really stellar ideas from addicted-to-smoke. Finally figured out that maybe I should just remove one of the baskets!!
Worked perfect!!
after about an hour we add some sweet potatoes.
It's been on for almost 3 hours now and I had to add more lump cause I was loosing temp. Also started to prepare the corn. I usually grill them right on the grate but wanted to try these Terracotta corn cookers we have - they came with a base and lid but couldn't find the lid.
prepared the corn as usual with garlic butter - we had consumed too much beer by now so we switched to wine and whiskey
Full load and almost 4 hours in...... ready to come off
Beef at various temps with min of 180. I had thought of taking the thinner ones off earlier and wrapping them in foil - but I didn't. I should have because while they were still very tasty - they were a little too dry.
Well guess who now shows up.... Mr. Addicted-to-smoke .... so we shared!!
BTW - while the corn was still very good, in my honest but humble opinion, it is better directly on the grill........
Topic: Boneless Beef short ribs - low & slow (Read 2901 times)