My neighbors brought over some trayed beef short ribs a few weeks ago marinated in some Teriyaki marinade from Trader Joe's. I'd never cooked them before, and was smoking some Ribs and chicken. I just threw them on a cold part of the grill and let them cook slowly. They turned out really well...however attempts to recreate this didn't go so well.
Most other short rib recipies I see tell me to cook over direct heat for 3-4 minutes on each side. If I do this, they turn out seared, tough, and chewy. I got my own bottle of the marinade, and again cooked them over indirect heat for about 45 - 60 minutes (grill temp at about 325). They again turned out tender (meat would seperate from the bone segments with just a little tug).
does anyone else have any tips/thoughts on grilling trayed beef short ribs?