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Post by trailboss on Mar 31, 2018 18:10:24 GMT -5
This is an excellent recipe, it calls for short ribs, but I have had good success smoking the whole slab of ribs, but cutting it in smaller slabs would probably help the marinade work through the meat. www.homebbq.com/archives/category/recipes/beefBBQ BEEF SHORT RIBS 1/4 cup brown mustard 1/4 cup olive oil 2 Tbs lemon juice 2 Tbs chopped parsley 1/2 Tsp garlic powder 4 lbs beef short ribsMix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill)at 240 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender. Tip: Always remember to remove the membrane prior to marinating. :max_bytes(150000):strip_icc():format(webp)/IMGP2752-57bee0b05f9b5855e5bac94e.JPG) |
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Post by puffy on Mar 31, 2018 18:18:35 GMT -5
I love slow cooked ribs..One of my favorites
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Post by rblood on Mar 31, 2018 18:21:33 GMT -5
Makes my mouth water just reading this…
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Post by trailboss on Mar 31, 2018 19:55:34 GMT -5
Makes my mouth water just reading this… I thought that i lot the recipe...I made a big batch several years ago for a family gathering and everyone went bonkers over them. They are in the marinade today, tomorrow I will post some pictures. Removing the membrane can be a bear to deal with, sometimes the best you can do is to slide the knife under each rib flat like in the pic, and turn the blade, splitting it and trimming as best you can, a boning knife works pretty good when that is the case. I barbecued ribs for years without doing that and had good success, but that really ups the game. |
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Post by JimInks on Mar 31, 2018 20:00:55 GMT -5
Thanks, Charlie. Now, I'm hungry!
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Post by trailboss on Mar 31, 2018 20:08:15 GMT -5
Thanks, Charlie. Now, I'm hungry! Wait till you see the pics! I wish you were closer, would love to have you over. |
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Post by JimInks on Mar 31, 2018 20:18:08 GMT -5
Thanks, Charlie. Now, I'm hungry! Wait till you see the pics! I wish you were closer, would love to have you over. I would love to visit you, buddy. I always enjoy our conversations. |
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Post by Deleted on Apr 1, 2018 5:56:17 GMT -5
Those sound wonderful. I think I can smell the marinade from here.
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Post by trailboss on Apr 1, 2018 17:51:17 GMT -5
Pre grill...  Post grill...  Very juicy...prime rib on the bone, for cheap.  |
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Post by JimInks on Apr 1, 2018 19:51:11 GMT -5
Incredible!!!! Wish you delivered.
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Post by Darin on Apr 1, 2018 21:59:21 GMT -5
Looks fantastic!  |
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Post by toshtego on Apr 1, 2018 22:30:55 GMT -5
I make those often but usually in the oven. Mine do not look as good as yours.
I get the first pass and then the dogs gets what is left. She can clean that bone till it shines and then whittle it down some.
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Post by PhantomWolf on Apr 1, 2018 22:33:51 GMT -5
The leftover Chinese I was about to snap into, somehow seems less satisfying than I had planned on it being.
Cheers, Charlie.
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Post by PhantomWolf on Apr 1, 2018 22:35:39 GMT -5
Also, I have always been a fan of dryer, smokier beef ribs over the fattier pork ribs. Just me. Then again, I'll take a bag of good jerky over most steaks.
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Post by Legend Lover on Apr 2, 2018 3:44:17 GMT -5
Those look fantastic...Did they taste as good as the looked?
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Post by trailboss on Apr 2, 2018 9:50:40 GMT -5
Those look fantastic...Did they taste as good as the looked? They were pretty scrumptious....low and slow is what really brings out the flavor. |
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Post by Deleted on Apr 2, 2018 12:53:54 GMT -5
Stomach is now rumbling......
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Post by Deleted on Apr 2, 2018 19:29:49 GMT -5
Ok, so we're all going over to Charlie's for a 2 Day BBQ Herf  Those ribs look delicious Charlie. As soon as I move my new smoker into place in the back yard and cure it, I'm going to do a couple of racks and see how it goes. I made some ribs last summer on the Weber 22" grill with some success:  |
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Post by trailboss on Apr 2, 2018 22:14:24 GMT -5
The Weber Kettle is a great grill, it does a fine job grilling and indirect cooking. If I worked for consumer reports it would be a “Best Buy”.... Do a prime rib, buy a Maverick grill thermometer to measure the cooking chamber and a separate probe for the meat.
You wil never go out for prime rib again.
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Post by Deleted on Apr 2, 2018 23:01:22 GMT -5
About a year and a half back, I bought the ET-732 Digital Remote Thermometer. It's a trip. You can probe the grill surface for real-time surface temperature, and stick your meat with a food probe to keep real-time temperature of your meat. And, you can take your remote with you inside too, and check-out The Briar Patch while monitoring your food and surface temperature. I love it! |
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Post by trailboss on Apr 2, 2018 23:08:50 GMT -5
Technology is great, isn't it? |
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