Here's my spin on Ask a Butcher's short ribs. This is the first time I have ever cooked short ribs.
The short ribs. After giving them a short soak in some Pacanis sauce, I decided on a mild version of Fred's Rub for the seasoning. Then onto the grill they went. Indirect at about 240F for 2-1/2 hours.
I also put some mesquite chips in a pouch above one of the burners, but while I did taste something that might have been considered "smoke".... I think the foil pouch was more for ornamentation.
After 2-1/2 hours
I pulled them off and got a foil pouch ready for them. No apple juice on hand, so in went some Dr Pepper pop (or "soda" for you folks by Pittsburgh). Then they got wrapped up and placed back on the grill for another 2-1/2 hours. Still indirect at 240F.
Here they are waiting to be placed in their Dr Pepper moisture bath. I had a hard time not grabbing one between these steps.
After 5 hours. waiting in their Dr Pepper bath for the next phase. You can see the little guy decided he didn't need his bone anymore.
I had a hard time not grabbing one here, too.....
Finally, the last cooking phase! Onto the grill again and brushed with some mild Pacanis Barbeque Sauce. I also chunked up some potatoes, seasoned them well, added some EVOO and placed them in a foil packet above one of the burners. These are not "Herb's" roasted potatoes. They are Fred's roasted potatoes
Finally..... dinner time!
Along with some cooked carrots and homemade bread toasted with some EVOO and rubbed with fresh garlic.
A big thanks to Ask a Butcher for giving me the time frames of the different phases and cooking ideas. I just need to work on that smoking thing