Yup beef ribs today

[smittty]

[not on the rug]

Looks good.  How did you do them?

I'm doing beef ribs next weekend.  I'm actually doing beef shirt ribs today, flanken cut.  Marinated them Korean BBQ style and I just lit the grill.   Can't wait.

Edited May 22, 2022 by not on the rug

[BHC]

I did short ribs last week

[hammer4reel]

Looks great Smitty.

 

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[smittty]

Three hours at 180 then covered with bucher paper for 90 minutes at 275 then uncovered and finish at 325 for 30 minutes  spritz with a mixture of orange juice and Grand Marnier. Seasoned with Simple seasoned salt. They hit 205 and I wrapped them in paper and a towel. Won’t be long now. Yup can hardly wait

Edited May 22, 2022 by smittty

[archer36]

55 minutes ago, smittty said:

Three hours at 180 then covered with bucher paper for 90 minutes at 275 then uncovered and finish at 325 for 30 minutes  spritz with a mixture of orange juice and Grand Marnier. Seasoned with Simple seasoned salt. They hit 205 and I wrapped them in paper and a towel. Won’t be long now. Yup can hardly wait

Sounds perfect to me. Enjoy 

[electricstart]

Man that looks good . 

[SoxFan]

Awesome!!

[Buck154]

Looks good

[Michael Britt]

18 hours ago, smittty said:

Look great but why beef ribs? Taste better? You don't eat pork? Other reasons? Interested because I don't think I've ever tried...

[smittty]

2 hours ago, Michael Britt said:

Look great but why beef ribs? Taste better? You don't eat pork? Other reasons? Interested because I don't think I've ever tried...

I like pork also prefer beef. I am always buying whole rib roast so I cut the ribs off for barbecue also makes a great beef barley and I dry age the rest of the roast for 42-50 days

[not on the rug]

2 hours ago, Michael Britt said:

Look great but why beef ribs? Taste better? You don't eat pork? Other reasons? Interested because I don't think I've ever tried...

Absolutely nothing better than beef ribs or beef short ribs.  Even Aaron Franklin says that short ribs are the best and that his short ribs are the real pinnacle of what he does.   He only offers them 1x/wk at Franklin BBQ and they sell out faster than the brisket does