Big 'ol beef short rib

[Gavin]

Relative newbie here, trying my luck at beef short ribs now and need some advice. Going to use one rib that's about 12" long, and 3" wide.
Is it worth dry brining? Removing any fat? It has a bit of a fat cap on it. Also any recs on seasoning? Temperature? And any idea on how long this thing will take?
Could use any and all advice! Much appreciated!

 

[Enrico Brandizzi]

First, welcome to the forum Gavin.
About short plate beef ribs:
1) dry brining just some SPOG 1-2 hours before cooking
2) remove ALL the hard fat and silver skin you can. Doesn't matter if thickness is not steady
3) smoking @250F at meat grate
4) till probe tender. Minimum 6 hours @250F.
My cooking log here

https://youtu.be/j0Y1LnbK-CM

 

[Tommy B]

How I would do it!

Trim down fat cap to 1/4"
Rub down with salt and a lot of black pepper. ( I cannot get enough black pepper)
I like to rub with salt and pepper 1-2 hours before putting on cooker.
I cook my beef ribs at 280 degrees.
I have never done just one rib but for a 4 bone slab it normally takes me about 6 hours.
Check internal temp. at 190 start probing for doneness.
Allow rib to rest before eating.

 

[Dustin Dorsey]

I'd probably take off the fat cap depending on how you are going to serve it. Biting into fat cap might be gross if you try to eat it like a spare rib.

 

[ChadVKealey]

Sorry, I couldn't resist...

 

[Bill Farmer]

I do beef ribs quite a bit, but usually there are 3-4 ribs. (http://tvwbb.com/showthread.php?61541-beef-ribs) Trim down that fat cap. You can use just SP&G. (I like Billy Bones Beef Master Rub) Cook at 250. Make sure you remove that really thick membrane next to the bone. When I smoke the rib plate 3-4 ribs, it takes about 5-6 hours (no foiling)