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Categories Beef Beef Short Ribs
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Beef Short Ribs

Beef Short Ribs, a la Pharmeggist

Ingredients:6 Lbs Beef, Short Ribs
3 Tbs lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs honey
1 tsp cayenne pepper (red pepper)
1 tsp ground black pepper

Cook indirect using the plate setter, legs up, with the grill grate on top and an aluminum drip-pan underneath to catch the juices. Stabilize your BGE temp to 250 degrees. Use a Rib rack and put them in it with the bone side down.

I trimmed the excess fat off the ribs and pulled the membrane off the bones with a knife after the marinade process was complete. I used Bad Byrons `Butt Rub` on them as well before placing them in the grill.

Cook indirect at 250 degrees for 3.5 hours uncovered. Wrap in foil and then cook 1.5 hours more.

They were awesome!! I used Johnny Harris BBQ Sauce and Cattlemens Mustard BBQ sauce after cooking, adding it last and foiling them on the counter for about 20 minutes. Good luck!

Number Of Servings:2Source:
Vegetarian:NoTime To Prepare:1 hour
Date:Wed 07 Jan 2009 05:23:34 UTCViewed:8356 times
Rating:4,67 (3 votes)

recipe rating
1 (bad)5 5 (good)

Misippi EggerComment added on: Thu 08 Jan 2009 14:18:29 UTC
How long did you marinate?
PharmeggistComment added on: Fri 09 Jan 2009 05:49:19 UTC
Great Question: I marinate the short ribs in a non-reactive (pyrex) dish and cover them and put in the fridge overnight. You can adjust the time if you desire.
MollySharkComment added on: Sat 10 Jan 2009 02:11:53 UTC
I guess the bone wait takes it up to needing 3 lb per person to make a meal. Can't wait to try these!
MollySharkComment added on: Sat 10 Jan 2009 02:12:21 UTC
Bone WAIT? Uh oh. Time for bed. This getting old is gonna kill me.
PharmeggistComment added on: Sat 10 Jan 2009 03:58:28 UTC
I hope you enjoy them.... just remember you can adjust the portion size too ;=) I tend to have a big appetite LOL
muklComment added on: Mon 12 Jan 2009 08:12:35 UTC
I did a recipe similar to this last year and won our Super Bowl appetizer contest. Short ribs are so easy and taste awesome. The only thing I would add is make them thick...1/2 inch or more. I'm so hungry now. Thanks for posting the recipe and reminding me how good these are.
ChuckyComment added on: Sun 04 Apr 2010 11:47:48 UTC
do you seal the ribs on high temp before you start cooking. Also do you add a rib rub during the cooking process?
PharmeggistComment added on: Sun 20 Jun 2010 05:21:28 UTC
I don't do a high temp seal before I start cooking ribs (only do that with steaks). I don't add any rub during the cooking process haven't had a need too. Thanks for the question. Sorry it took so long to reply. Let me know how your cook turned out if you get a chance :=)
beefburnerComment added on: Wed 22 Feb 2012 22:31:11 UTC
I just made these tonight for the first time...WOW!! I highly reccomend this one! Very tastey and very moist! Thanks for sharing!!
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