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Any ideas on how to smoke these?


 
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Brandon A

TVWBB All-Star


Beef Short Ribs. I'll have to admit, I have very limited experience in the rib department. I can never find them at a decent price so I've pretty much stayed away. However I found these in the meat case yesterday and I couldent pass them up. Any beef rib pro's out there?
 
I've done them before on my old Brinkman. I just treated them like pork ribs. Actually, I believe Beef ribs are the whores of the rib world. You can do anything to them...as long as you pay.
 
I've done beef ribs a couple of times ... you see how they trim the meat out from between the ribs? Hate that. Sometimes they are trimmed so much they are hardly worth cookin.

Anyway, they take a little more to get tender IME, like Scott says treat them like pork ribs but unlike pork ribs foiling is pretty much required IMO .. they seem able to dry out before they get tender otherwise.
 
I've read that they can often be overtrimmed, and I looked at them carefully before buying them. I actualy thought they had a good amount of meat between the bones, maybe the photo is a little deciving, or maybe I'm just wrong
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I bought a few of these one time before but they got forgotten in the back of the fridge and I ended up throwin them.
 
Remove the membrane (pain in the butt) and rub the night before. Take em out the fridge the next day as you get your smoker ready so they come to room temp. Smoke em at 225 for approx 4 hours, I don't foil but I do spray em down every so often with apple juice. My kids love munchin on beef ribs. Good luck and let us know how it goes.
 
like Russel is saying I found some info here. When I looked at your ribs I thought they were back ribs cut short ... kind of like they sometimes cut side ribs up real short and call them sweet and sour.

Anyway, not real sure which you have from looking at that pic, they still look like back ribs to me. My comments above were about beef back ribs.
 
Just did some of these for the first time. They were OK but nothing to brag about. Believe, in retrospect, they should have been foiled. Cooked at 225 deg. for 5 1/2 hrs. Mine were tender but a bit dry.....
 
After reading Shawn's link (thanks) I believe they may in fact be ribs from the "short plate" but I could be wrong. Its a mystery! Yay, lol
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Thanks Toby, I'll follow your prep and temp but maybe I'll do a 2-1-1, and add some good apple juice during the foil. I'll be sure to take some pictures. If they dont turn out that great, I'm only out 11ish bucks and I'll still get a belly full
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