need time to prep them right... 4-5 hours slow cooked in the oven at 250F and then grilled for about 2 hours... basting every 15 mins... turning only once
I'm surprised the 4-5 hours at 250 doesn't get the ribs completely cooked through.....I would think at lower temp 200-210 they might not cook through, but hey what do I know LOL?!
So once you move em to the grill is this truly 2 hours of direct heat grilling (and basting) or 2 hours of indirect heat bbq/smoking (and basting).....my assumption is the grill is used to get some smoke into the meat and allows to baste easier?
I'd also assume that all could be done on grill, but oven is more for definite even cooking and convenience so you're not constantly tending to the grill/smoker?
Just curious because most beef short ribs I've had are terrible with the exception of some in a mexican restaurant here in town...those are freakin sweet! My grandfather used to Q some pretty good beef ribs as a kid, but he custom built all his equipment outside....it was sweet. Wish I had his skills!
