I rubbed with oil oil and Kinders Butter Steakhouse seasoning and put them on the grill for 2 hours at smoke setting which is about 180. Then bumped the grill up to 250 for the rest of the cook. I spritz every 45-60 minutes with 50/50 mix of ACV and Apple Juice. The first three where toothpick tender after 5 1/2 hours and the last after 6 hours.













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Those look great. I don't see them much around me, I may have to ask next time I go to the butcher shop.

Very nice!!!  I haven't seen them much either.

I just can't locate beef ribs like that.  Those I find have much less meat, are cut into short lengths and, I guess, are generally used as soup bones.

I just can't locate beef ribs like that.  Those I find have much less meat, are cut into short lengths and, I guess, are generally used as soup bones.

Check out Sam's Club  (if you have one)
https://www.samsclub.com/p/cryovac-whole-beef-short-ribs-piece-count-varies-by-bag/prod17180007?xid=plp_product_1

looking good, I've got a local butcher who has these, but I have yet to duplicate texas style ribs in several attempts.   I figure I'm not cooking them long enough.

DK

The one 2nd from the right looks like about a B.M.S. score of 9.

Those look great.  Still working to get mine to come out looking, and I am sure tasting, like those.  Nicely done.

My local butcher does not carry them either, I wished they did. These where purchased from Porter Road.


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