negolien Posted May 19 Share Posted May 19 Hey All. So doing a frozen thin crust supreme pizza first so I got something to snack on while I wait lol. I will update as coo progresses. 1 Quote Link to comment Share on other sites More sharing options...
negolien Posted May 19 Author Share Posted May 19 2 hours in already at 158 put the beans under the ribs and spritzed with apple juice and apple cider vinegar. Might wrap in paper might just let em ride. Quote Link to comment Share on other sites More sharing options...
negolien Posted May 19 Author Share Posted May 19 Was gonna let em ride but that stall started kicking in right after that post lol. Wrapped em after a last spritz then in with some of that wagyu tallow and I pulled the beans. Been about 4 hours now. Also made the brownies :<). I already made the macaroni salad last night. 1 Quote Link to comment Share on other sites More sharing options...
negolien Posted May 19 Author Share Posted May 19 Sup All, Had to take a nap after finishing them lol. I work nights usually drink when I cook and we're not supposed to bbq here so you'll see a lot of midnight cooks from me. The close to 6 lbs of ribs came out almost perfect after about 8 hours. That stall was pretty nasty. I put down almost 3/4th cup of the wagyu tallow on the paper then put the ribs meat side down on the tallow then meat side down when they went back on the grill just like pork ribs. I ran em till 205 just because I had a good probe spot and figured if they weren't done I could not put em back in... I am pretty happy with them. I used regular safeway signature select briquettes and apple and cherry chunks in the hopper. I forget to put wood in the hopper with the briquettes so smoke rings not crazy strong. I probably could have pulled them at 198 but I didn't wanna try judging doneness by probing thru paper for feel of butter so I just let em ride to 205. Pics are from my phone so not the best sorry lol. Rub was spg over regular Frenches mustard with a thin layer of Lanes seasoning spellbound rub. Meat was fabulous straight melt in your mouth and very very moist Sorry but I couldn't bring myself to video squeezing all the juice out of em /snicker lol. 2 Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 19 Share Posted May 19 Look delicious @negolien 👍🍻 I need to do some short ribs soon, not done any for a while. How come your not allowed to bbq? Thanks for sharing the pics 😋 1 Quote Link to comment Share on other sites More sharing options...
negolien Posted May 19 Author Share Posted May 19 Quote 5 minutes ago, AdamG said: Look delicious @negolien 👍🍻 I need to do some short ribs soon, not done any for a while. How come your not allowed to bbq? Thanks for sharing the pics 😋 I live in an apartment complex and they cry about bbq's. lived here almost 30 years ain't burnt the place down yet lol. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 19 Share Posted May 19 They will probably cry this time because they aint gettin any of those beef short ribs, just the smell😂😜 I may have to try the beans under the ribs next time, that sounds great😋 1 Quote Link to comment Share on other sites More sharing options...
negolien Posted May 20 Author Share Posted May 20 1 hour ago, AdamG said: They will probably cry this time because they aint gettin any of those beef short ribs, just the smell😂😜 I may have to try the beans under the ribs next time, that sounds great😋 LOL was funny you say that because it was getting to be pretty late in the morning. I live not far from the office and was expecting a visit due to the wafting smoke LOL 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 23 Share Posted May 23 On 5/19/2023 at 11:54 PM, negolien said: Sup All, Had to take a nap after finishing them lol. I work nights usually drink when I cook and we're not supposed to bbq here so you'll see a lot of midnight cooks from me. The close to 6 lbs of ribs came out almost perfect after about 8 hours. That stall was pretty nasty. I put down almost 3/4th cup of the wagyu tallow on the paper then put the ribs meat side down on the tallow then meat side down when they went back on the grill just like pork ribs. I ran em till 205 just because I had a good probe spot and figured if they weren't done I could not put em back in... I am pretty happy with them. I used regular safeway signature select briquettes and apple and cherry chunks in the hopper. I forget to put wood in the hopper with the briquettes so smoke rings not crazy strong. I probably could have pulled them at 198 but I didn't wanna try judging doneness by probing thru paper for feel of butter so I just let em ride to 205. Pics are from my phone so not the best sorry lol. Rub was spg over regular Frenches mustard with a thin layer of Lanes seasoning spellbound rub. Meat was fabulous straight melt in your mouth and very very moist Sorry but I couldn't bring myself to video squeezing all the juice out of em /snicker lol. Impressive 1 Quote Link to comment Share on other sites More sharing options...
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