BBQ Beef Ribs – Straight Up This really isn’t much of a BBQ Beef Short Rib recipe… It’s more of a method to follow, with whatever beef ribs you have. I used Chuck End Beef Ribs on this cook, and slathered them with our own homemade ‘Worcestershire Sauce’ ( https://youtu.be/CKiruPaT8Q8 ). Then liberally dusted them with 50/50 coarse salt and pepper.
I preheated the pellet smoker to 230ºF (any temp between 225ºF and 275ºF would be fine), and smoked them bone side down for 5 ½ hours, without wrapping them or spritzing / mopping with a sauce.
When they reached 195ºF – 205ºF, I pulled them from the smoker, wrapped them well in Butcher paper and placed them in a 175ºF warming oven for 3 hours. This last step could be an insulated cooler for an hour, or a warming oven for 12-24 hours.
Easy! So tasty!
#LeGourmetTV #GlenAndFriendsCooking
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Original of the video here
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