The Texas BBQ Forum

Found a couple packs of Flanken cut beef ribs in the 50% off bin this morning. Got them marinating in some Yoshida's.
Done them before but can't remember exactly how I did them
Would like to throw them in the pellet grille for a hour on extreme smoke at 180 to give them a little smoke. After that what's best Hot and fast or low and slow.
Going have the Weber kettle going at the same time...wife preferred a cow tenderloin.
Thinking maybe after me wife's steak is done and resting to throw the ribs on the kettle to finish off.
Should they be wrapped in foil
They ain't very thick....somewhere between a third to a half inch thick. Maybe giving them some smoke at 180 is a bad idea.

Suggestions please

Bill

way too many questions for a Saturday, Wild Bill, but good luck with what ever you decide

Can't help you with settings on the pellet but I do know you need to go slow and low to make sure that fat renders down.


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Thanks sooner and Em
Plans changed...my wife's fault.
Got a couple coming over for dnner. Pulled out a couple more steaks out of the freezer.
Going use the ribs for appetizers. Got time yet to throw them in the pellet grille low and slow... say 225 for a couple hours or four. Got all evening as long as the Crown Royal holds out.

Cheers
Bill

Low and slow for the win brother. Plus you can knock em dead with the smoke ring.

Looks like you put lipstick on it :)

Nice job!


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bsooner75 wrote:Looks like you put lipstick on it :)

Nice job!


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?Lipstick? hmmmm, no matter, I'd Kiss them bonz in a Long Island minute

These bones didn't look anything close to those bones outlaw
Those look amazing.
The bones I got where Flanken short ribs. They are cross cut thin from the rack. About 10" long and 3/8" thick. They where very good. Made for a great appetizer. You'd have to eat a bunch of them to make a meal out of them tho.

Bill

I'd bet they were great tho.