BEEF SHORT RIBS

THE WALMART USED MEAT SPECIAL OF THE HOUR WAS BONELESS BEEF SHORT RIBS. FIRST I HIT THEM WITH A RUB.

THEN I LOADED THEM INTO THE DEVIL’S EGG TO BE SMOKED.

 

THIS IS A METAL TACO HOLDER, DESIGNED SO THAT YOU ASSEMBLE FOUR TACOS AT A TIME AND THEN PUT THEM INTO YOUR OVEN OR GRILL TO HEAT THE TACOS. BESIDES TACOS I FIGURED IT WOULD HOLD THE SHORT RIBS, AND EVEN TROUT IF I DECIDE TO SMOKE SOME TROUT SOMETIME.

 

AFTER 3 HOURS ON THE GRILL AT A LOW TEMPERATURE WITH SOME HICKORY WOOD SMOKE, EACH RIB IS INDIVIDUALLY WRAPPED IN FOIL WITH A SHOT OF BEER AND RETURNED TO THE GRILL TO STEAM.

THE LAST STEP IS BRUSH THE RIBS WITH BBQ SAUCE AND FINISH THE COOKING.

 

NOW I KNOW WHY BEEF SHORT RIBS ARE OFTEN ON THE USED MEAT LIST AT WALMART. THEY WERE TUFF EVEN AFTER FOUR AND A HALF HOURS IN THE DEVIL’S EGG. WE WILL TRY PORK RIBS THE NEXT TIME.