Beef Short Ribs - Low and Slow

ORazor

Member
Messages
19
Grill(s) owned
  1. Bullseye
Lots of talk about the inability to do low and slow on the Bullseye.

After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).

Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.

So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!

Bill
 

Attachments

  • 49992761-0387-4541-B6F3-A31AE82AA002.jpeg
    49992761-0387-4541-B6F3-A31AE82AA002.jpeg
    2.1 MB · Views: 211
  • 34902647-FC2A-476C-A0D9-4113AD9399CA.jpeg
    34902647-FC2A-476C-A0D9-4113AD9399CA.jpeg
    2.4 MB · Views: 74
  • BB6E9492-818C-4983-BA36-CE814F907738.jpeg
    BB6E9492-818C-4983-BA36-CE814F907738.jpeg
    2.3 MB · Views: 78
  • EB831F5C-3F6D-4F5A-8EB6-90766AA4FDC8.jpeg
    EB831F5C-3F6D-4F5A-8EB6-90766AA4FDC8.jpeg
    1.1 MB · Views: 84
Ribs look great, good job!

Adjusting the offset to +17 (reads 250 but it is 292) is a massive change, how did you determine the controller required that large of an adjustment?
 
Ribs look great, good job!

Adjusting the offset to +17 (reads 250 but it is 292) is a massive change, how did you determine the controller required that large of an adjustment?
Multiple folks on this forum and a super helpful commenter on a YouTube video have recommended +17.
 

Attachments

  • B60C5250-0DAE-4473-8B72-3067F5850E9D.png
    B60C5250-0DAE-4473-8B72-3067F5850E9D.png
    1.1 MB · Views: 86
Sorry - I thought this was clearer than it was on originally writing my first post. I wasn’t very explicit in my post.

The grill was running hot - it cooked 3-2-1 ribs too quickly. I did the offset to address this issue. And it has.
 
For the record RT suggested not screwing with it. Your grill enjoy 👍
 
For the record RT suggested not screwing with it. Your grill enjoy 👍
Thanks for the feedback. I’m merely using a feature they offer and give instructions how to use in the users manual. There is enough anecdotal evidence out there indicating that the Bullseye runs hot. Fortunately, they also provided a way to fix it.
 
Lots of talk about the inability to do low and slow on the Bullseye.

After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).

Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.

So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!

Bill
Looks great. I am going to do this next weekend!
 
Lots of talk about the inability to do low and slow on the Bullseye.

After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).

Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.

So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!

Bill
Those look great
 
Lots of talk about the inability to do low and slow on the Bullseye.

After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).

Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.

So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!

Bill
This cook looks great.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Back
Top