I was never a big beef ribs fan until I had a really good one earlier this summer. Thought I'd give it a try this weekend.
Bought a big pack of "Beef Chuck Short Ribs" at BJs. Thought I'd rub em down w/ a brisket rub and toss em on w/ some oak @ 250-275. Cook till tender.
Any suggestions/additions/advice would be helpful. Is that a good cooking temp? I understand they should cook faster than pork ribs, but how long? 3 hrs.? I normally go 3-1-1 on spares? Should I foil beef? If so, what would you add to the wrapper? Beef stock? What's a good finishing internal temp? 190 - 200? I'm happy to just throw them on and go . . . just want to know what I'm getting into.
Thanks.
Bought a big pack of "Beef Chuck Short Ribs" at BJs. Thought I'd rub em down w/ a brisket rub and toss em on w/ some oak @ 250-275. Cook till tender.
Any suggestions/additions/advice would be helpful. Is that a good cooking temp? I understand they should cook faster than pork ribs, but how long? 3 hrs.? I normally go 3-1-1 on spares? Should I foil beef? If so, what would you add to the wrapper? Beef stock? What's a good finishing internal temp? 190 - 200? I'm happy to just throw them on and go . . . just want to know what I'm getting into.
Thanks.