Started these 6lb beef short ribs out at 9am. Finally pulled them off at 11pm...
Seasoned with midnight expresso and Stubbs beef rub (Thankyou @kettlebb) and used hot sauce as the binder. Couldn't tell a damn bit of difference in the end using hot sauce vs. evoo.
Ran the 77' faded black around 275ish, using the grillaque (no water) and the backs of some old of Weber baskets to keep the coals off the bowl. This will prevent crazing. A tip for the new guys...
Threw on some abt's around noonish on the upper deck (what ever happened to @gary315 ?) which worked perfectly. I hope you are selling the sh!t out of these, Gary.
These were the longest cooked beef ribs I've ever done. I figured around 6 to 7 hours @ 275 when I finally wrapped them and they went 3 hours after that! So friggin tender when done and my dog is still licking his lips, but damn!
Long day for sure, but saw them through and they were fantastic or at least the one I had before putting the rest in the fridge and now going to bed...
Have a good one fella's!
My youngest girl took this pic. She turns 6 tomorrow.
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Topic: Beef short ribs that took FOREVER (Read 849 times)