sub333 Posted July 31, 2020 Share Posted July 31, 2020 Had another crack at beef short ribs, courtesy of Turner & George. Weber briquettes and oak/olive chunks, smoked at 240°F approx for 9hrs. They're resting now, ready to serve in half an hour. Serving them with Hawksmoor mac & cheese and grilled corn with Sriracha butter. Pic was shot after about 7hrs. Was tempted to take them off because they hit 200 internal temp, but gave them a bit longer and probe slid in like butter. 3 Quote Link to comment Share on other sites More sharing options...
sub333 Posted August 1, 2020 Author Share Posted August 1, 2020 This was end result. Very happy with the beef - falling off the bone but still had good texture. Will definitely do them again! 2 Quote Link to comment Share on other sites More sharing options...
sub333 Posted April 7, 2022 Author Share Posted April 7, 2022 Smoked some more short ribs at the weekend. Took 8 hrs in the Pro-Q, with some maple and whisky-oak chunks. The charcoal burned out so finished in the oven for 1hr. Very happy with the result. 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted April 7, 2022 Share Posted April 7, 2022 Lookin Good 👍 1 Quote Link to comment Share on other sites More sharing options...
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