Doneness of Beef Ribs


 
B

Brad P

New member
Trying out a rack of beef back ribs this weekend for the first time. I normally use the bend test or just the eyeballs for pork spares or BBs, but beef ribs are a little unfamiliar. Should they tear slightly when lifted or should I stick a probe in the thickest part and pull them at around 200* or 205*?
 
I tried the 3-2-1 method with a rack of short rib and although tasty, they were nowhere near tender enough. I would have thought that 6 hours cooking at 275 would be long enough, but apparently not.
 
James was that the temp at the grate or the dome thermometer? Six hours at 275 should of had you real close especially foiling them.
But like they say "they are done when they are done"
 
Bill Schultz said:
James was that the temp at the grate or the dome thermometer? Six hours at 275 should of had you real close especially foiling them.
But like they say "they are done when they are done"
Click to expand...

That was the temp at the grate, I thought that method should have worked much better than it did. Next time I may try lowering temps to 225 and maybe adding an hour to the cook time. Though I admit I didn't check for tenderness when I removed them as I thought they would be fine, perhaps just a while longer at that temp would have sufficed. I'm new to the smoking game so am learning with every cook.
 
James if they were not done at 275 for 6 hours dropping your temp to 225 and adding an hour won't be any better. Six hours at 275+foil does seem kind of long to me. They must have been pretty thick.
 
Bob, the recipe for short ribs in cooking topics used the standard 3-2-1 method. My ribs weren't massively thick, not as thick as those in the recipe. What method do you use for short rib?

I've cooked them before in beef stock for 4-5 hours and they've been melt in your mouth tender. So was a bit disappointed this time.
 
You must log in or register to reply here.

 

Back
Top