Beef Short Ribs Question


 
M

Mike Resler

TVWBB Super Fan
I just picked up some beautiful looking beef short ribs (wish my camera was working) from a local butcher. They are Choice and cost $2.39/lb. They look like these in this thread: Meaty Beef Short Ribs

I plan to smoke them around 250-275. According to the thread, I am looking at around a 6 hour or so cook. My question is, what temperature am I shooting for when I probe them? Or is there a different test to use?
 
I didn't use a thermometer when I smoked beef ribs last weekend (first time). I went with the tear test. Grab two adjacent bones and pull them in opposite directions - one towards you and one away from you. The ribs are done when the meat easily tears without much force.

This was about a 6 hour cook for me, but I prefer ribs to be a bit more substantial than falling-off-the-bone tender. A little chewing isn't gonna hurt.
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Go longer if you want more tender, though.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
I didn't use a thermometer when I smoked beef ribs last weekend (first time). I went with the tear test. Grab two adjacent bones and pull them in opposite directions - one towards you and one away from you. The ribs are done when the meat easily tears without much force. </div></BLOCKQUOTE>

Dan were you using Beef Back Ribs or Beef Short Ribs? I am using very thick Short Ribs (see link) and I don't think the tear method will work very well.
 
Mike, They are going to take some time to cook. I would cook till tender, using a probe, fork to check for tenderness. 6 hrs might be a little short on time, might be up in the 8+ hr range, not sure. I would not cook them to a set temp though. Let the probe/fork tell you when they are done. Pit temp wise I'd shoot for at least 250. HTH
 
Mike I'd do a 3-2-1 on those hands down. Cook with a dome temp in the 240º-260º range. They will need the long period in the foil to braise.
 
Thanks Brian and Larry. I came across this post on another forum that seemed like good advice also:

Posted: Thu Nov 10 Posted by Roxy

Beef ribs are by nature real fatty and the object is to render as much fat as possible. I used to work part time in a smoke house where beef ribs were the house specialty and needless to say I have done more than a few racks working there.

The temp we used was 220 - 230 and after a thick coating of your favorite rub, they were smoked for 4 hours with the membrane on. Then we cut the ribs apart but removed the membrane first at this point.

The ribs were sauced and placed in a foil pan, covered and placed back in the smoker for another 2 hours at the same temp, at which time more fat is rendered and the meat steams and tenderizies because of the closed enviornment.

This stage is crutial or you end up with fairly fatty, tough ribs.

Additional sauce was added before serving.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Resler:
I came across this post

The temp we used was 220 - 230 and after a thick coating of your favorite rub, they were smoked for 4 hours with the membrane on. Then we cut the ribs apart but removed the membrane first at this point.

The ribs were sauced and placed in a foil pan, covered and placed back in the smoker for another 2 hours at the same temp, at which time more fat is rendered and the meat steams and tenderizies because of the closed enviornment.
</div></BLOCKQUOTE>
Mike, I myself would remove the membrane before putting the short ribs on. Other than that, it sounds solid except for the saucing part. Once they are put in the foil pan and covered with foil (if using one) or just wrapped in foil (forgo the foil pan) they will braise just fine without the sauce. I'd still bump the pit temp up to at least 250 since you have short ribs verses beef back ribs. You have way more meat to cook on yours. Larry's 3-2-1 should get you close at 250-275 temps.
 
Oops, mine were back ribs.
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Wish I had some sage words to offer on the short ribs, but the only way I've had them is Korean-style "galbi" -- cross-cut, marinated, and grilled on direct high heat. I grew up on the stuff, having a Korean mother.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
Oops, mine were back ribs.
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Wish I had some sage words to offer on the short ribs, but the only way I've had them is Korean-style "galbi" -- cross-cut, marinated, and grilled on direct high heat. I grew up on the stuff, having a Korean mother.
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</div></BLOCKQUOTE>

Ok Dan, time to give up your family recipe for Korean- style "Galbi"

We would all like to know how these are made!
Either a post here or a new heading would be GREAT!
 
I wish I could! I have absolutely no idea how to make it. When I ask Mom to give me the recipe, she tells me to go to the Asian market and get their pre-marinated stuff since it's 80% as good as hers (so she says). What a joke!
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In all seriousness, there are several recipes on the net. The key is to get a good cut of meat. Galbi slices are cross-cut about 1/4" thick max, so they contain three thin, oval, short rib bones. The marinade has an insane amount of garlic in a soy sauce base.

Here's a pic I found of some on the grill.
galbi.jpg
 
Mike,
I know it's been a while since you first posted this, but I was curious as to how your short ribs turned out?
I'm considering doing a set next weekend as I have access to one of the local Restaurant Depot's. Seen some nice racks of short ribs and beef back ribs (whole of course at a restaurant supply store). Thanks.
 
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