Beef Short Ribs that ain't short


 

John Bridgman

TVWBB Super Fan
OK, I'm really confused now. I picked up some "beef short ribs" that looked exceptionally meaty -- only difference was that the ribs were not cross-cut, but with the ribs running the length of each piece. Size is perhaps 1.5 x 1.5 inches.

Cross-cut short ribs seem to grill up very quickly, 6-20 minutes/side depending on which recipe you read. These ribs have a bit more meat but since they are essentially regular beef ribs that would make me think that smoking 'em is the right way to do it -- Raichlen's recipe says 1.5-2 hrs, another recipe says 2.5-3 hrs, and every other recipe says 6-7 hrs all at the same 250-ish temperature.

I put the ribs on at 250-275 about a half hour ago and friends are coming over in a couple of hours. I'm thinking smoke 'em for a couple of hours, grill 'em for a few minutes, cross fingers and serve with sharp knife and fork ?

Any thoughts ? I guess foiling might speed things up a bit at the expense of smoke absorbtion ?

Thanks
 

 

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