Costco short ribs are dry brineing for a couple hours in the fridge. Using a Weber Searwood XL.
What’s your go to method for something like these?
Thinking to throw it on smokeboost for an hour or so until like 100 internal and then take off to rest for a few while I turn it up full blast to 600 and sear for a minute each side?
We like medium rare
by imtryingtoworkhere
8 Comments
In a smoker
Personally? Smoke 250 until 160-170 and then in a covered aluminum pan with BBQ sauce, honey, and butter for some braising until probe tender.
I cooked these over charcoal like a steak a few weeks ago and they were super tasty. This weekend, I’ll be smoking until about 125 ish internally on the Grilla then searing on the gas grill for the fam. I’m a little afraid to smoke them all the way to 190-200 for fear of them drying out (since I haven’t cooked them that way before.)
Hope yours are tasty!
SPG. Cook until almost about done. Let rest 20 min. Eat.
High heat reverse sear. Indirect heat til 90-100, sear to 115-120. Rest and eat.
Dry brine for the afternoon. Smoke as low as possible (150?) for an hour. Transfer to a 500F grill and finish to medium rare (3-4 minutes)
Take them to 128 then sear them at high hear to about a minute and a half each side. Probe for temp of 132-235. Rest. Medium Rare.
Salt, pepper, garlic. Smoke for 1 hour. Then pan fry. Once you flip, continuously apply the melted butter over the steaks, basting with a small ladle. Flip, baste, repeat. Until golden brown.