My plan was actually to cook these on my birthday last weekend, but there was too much going on. So I bought these last Wednesday to cook yesterday.
So Paella Saturday, ribs on Sunday.
Pretty straight forward with these. 50/50 Salt/Pepper, USDA Prime cryovac.
They came pre-trimmed, but I needed
to trim them just a touch to remove loose/hard fat and removed the back membrane.
So I actually did these as a 3-2-1 instead of straight through for 9 hours at 285. I read you could actually do them with beef ribs too, so why not try?The driving factor was the possibility of finishing these guys in 6, rather than 9 hours, so I could get other things done during the kids' naps.
Normally guys put one on each rack of an 18WSM, but I absolutely hate messing with the second rack if the top isn't completely full so I used the "foil hump" trick that some guys use with large briskets to squeeze both racks on top. It worked!
Results:
Excellent! They turned out surprisingly better than I thought for a 3-2-1 method. The final hour took a little longer (about 30 minutes extra) to get to about 203 degrees.
They were incredibly tender, but still had some bite. Bones were absolutely clean, so perfectly cooked!
Also, this was my first time using the Weber Briquettes in the WSM and I was very impressed. They perform just like Stubbs but seem to burn a little hotter and lasted forever. I even opened the vents after to burn everything off and it got up to 425 (with the pan). Impressive!
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Topic: Beef Short Ribs on the WSM (Read 1699 times)
