Most beef short rib recipes are braised in some kind of liquid. Last year, I got a recipe for putting them in a foil pan and placing them on the smoker, no liquid. The idea is to slowly let the fat render out and let them fry in their own fat.
I tried them on my WSM (smoker) and the short ribs were EXCELLENT, but I lost the recipe.
These are the smoker short ribs with some "brontosauras" beef ribs (I won't do THOSE again - hardly any meat).
Since I was busy (housework) today, I decided to try them in the oven.
Just salt, pepper, garlic powder and paprika. Put them in a foil pan (so I don't have to wash it) and then into a 250 oven. After 2 hours, I kicked up the oven to 300 for another hour.
LOVE 'em! They are tender, crispy on the edges and like a roast, as opposed to a pot roast. I like them better this way.
Lee
I tried them on my WSM (smoker) and the short ribs were EXCELLENT, but I lost the recipe.
These are the smoker short ribs with some "brontosauras" beef ribs (I won't do THOSE again - hardly any meat).
Since I was busy (housework) today, I decided to try them in the oven.
Just salt, pepper, garlic powder and paprika. Put them in a foil pan (so I don't have to wash it) and then into a 250 oven. After 2 hours, I kicked up the oven to 300 for another hour.
LOVE 'em! They are tender, crispy on the edges and like a roast, as opposed to a pot roast. I like them better this way.
Lee
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