So i decided to attempt my first beef short ribs. Did a dry rub and heated the kettle to around 275 using the snake method. (http://images.tapatalk-cdn.com/15/05/01/09633fafc512dddb8720a087eef2c145.jpg)
They have been on for roughly 3 hours now and am thinking wrap in foil at this point, am i on the right track?
(http://images.tapatalk-cdn.com/15/05/01/2aaec2be52c2a8a6095e9bcb451d9663.jpg)
(http://images.tapatalk-cdn.com/15/05/01/5e8c454ade0f63539409a89578a384ce.jpg)
(http://images.tapatalk-cdn.com/15/05/01/19c392816d4346d9a672258fc80056cc.jpg)
(http://images.tapatalk-cdn.com/15/05/01/4a39c221913a7eefa4a1714bad0f7413.jpg)
3 hours in!
Looks good from here, how'd they turn out?
You asked about wrapping them; late-night grilling questions can be tough to get answered right away. Most guys pull off the grill and wrap based on a certain temp or "doneness" when poked or probed. Were you able to do either? Or did it just seem right?
Yea after the 3 hour mark i wrapped for roughly 2 hours and then applied sauce and uncover for the last half hour. I was happy for a first attempt.
(http://images.tapatalk-cdn.com/15/05/01/9ed2bc8d4f84b225246b02e3aa58f949.jpg)
(http://images.tapatalk-cdn.com/15/05/01/40589dd088b25d65f7e2d85dd3c7fd09.jpg)
(http://images.tapatalk-cdn.com/15/05/01/cd3bef68c550e2b33df03bac4a912dbf.jpg)
https://vimeo.com/126612220 (https://vimeo.com/126612220)
They look pretty good for a first attempt!
Gonna have to try some short ribs soon, look great!