Thu 20 Sep 2018

SMOKED ROSEMARY BEEF SHANKS FROM THE GRILL

Posted by Donna Grant
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Beef , Gas Grill Techniques , indirect cooking , Meat
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Look how juicy our Rosemary infused Smoked Beef Shanks are after we removed them from the grill!

Look how juicy our Smoked Rosemary Beef Shanks are after removed from the grill!

SMOKED ROSEMARY BEEF SHANKS FROM THE GRILL

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I’m back with another recipe for beef shanks that takes advantage of seasonal herbs with a simple smoking technique that can be done on your gas or charcoal grill. I’ve been busy in the kitchen with another seasonal harvest so I’m going to cook my beef shanks on the gas grill using my favorite two-zone cooking method that allows me to step away from the grill. Of course, I want some wood flavoring in these shanks so I’ll be using cherry wood chunks in a standard metal smoking box.

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Thu 11 Jan 2018

BEEF SHORT RIBS- SMOKED

Posted by recipe_blog
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Beef , Gas Grill Techniques , indirect cooking
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Our finished beef short ribs after applying our techniques of adding rub and cooking on the gas grill with wood chunks. Oh so yummy!

Our finished beef short ribs after applying our techniques we describe in this blog

SMOKED BEEF SHORT RIBS

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Of all the cuts of ribs, this is likely my favorite. Found between the 6th and the 10th ribs of the animal, the meat on these ribs lays on top of the bones rather than between them like with back ribs. Short ribs require a method of cooking that will allow them to tenderize as they have a lot more meat, fat, connective tissue and flavor than pork ribs. Because of all that fat and connective tissue, beef short ribs need to be cooked to an internal temperature of 200°F.

Today, I’m going to cook my beef short ribs on the gas grill using an indirect method of cooking and wood chunks to bring great smoke flavor.

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