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Reply to "PICS - Dino Beef Ribs"

Ok, Russ after drooling on my monitor I decided I had to try these. I went to Fresh Market and picked up a 5lb slab of short ribs and I'm gonna cook them this weekend. I have a couple of questions. One is the finish temp. Did you actually cook to a finish temp of 200* (seems high for beef). I have made Korean Style Galbi ribs on the grill and Sous Vide 72 hrs (135*) finished on the grill, and braised short ribs but never in the smoker..... Also, I have never used Montreal Steak Seasoning, I bought some was well as Weber Chicago Steak (both have similar taste profiles). I was wondering how spicy (hot) does the meat turn out?? I like heat but my wife is sensitive to too much (what is mild to me is HOT HOT to her). I popped a little of each seasoning into my mouth and both had a pretty good bite. THANKS!!!!
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