Need a bit of beef rib advice


 
T

Tony-Chicago

TVWBB Wizard
Family asked me to do beef ribs. Finally. Yeah!!!
But they bought ribs all cut apart.
I normally have no trouble with beef ribs. These are a bit different. Afraid my usual 275, for 5 hours will be way too much.
I salted and peppered them and they are waiting for me to get back from chores.

Do I wrap at any point? (They prefer a fattier wetter rib than I)
Same 275 for until probe tender?
About how long

Thanks!
 
Grilled Short Ribs with Scallion & Rice

1/4 cup soy sauce
2 TB honey
1 TB canola oil
1 TB grated peeled fresh ginger
2 tsp finely chopped garlic
1 tsp sesame oil
8 Flanken-style beef ribs (about 1 lb total)
12 scallions
2 tsp toasted sesame seeds
steamed rice, for serving

In bowl, mix first 6 ingredients. Add ribs; turn until coated. Heat grill or grill pan over high. Cook ribs and scallions, turning often, until ribs are cooked through, about 5 minutes. Transfer to platter. Sprinkle with sesame seeds. Serve with rice. Serves 4

Source: Rachael Ray mag. March 2019
 
Thanks!
Already got them in the 275.
3 hours about now. No pull back yet but tender and nice color.
Temp is all over the place. 150 to 190.
Any reason to cover
 
So far.
Should i spray to keep from drying or wrap, or just let it ride
 

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Funny. Normally the household makes chinese style short ribs. But they had my ribs once and have been waiting for a sale ever since.
So today I was given these cutup, step above shiners, and told to do the magic.
 
Ribs came out okay but not as good as the uncut slabs imo.
The butternut squash soup okay.
 

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A YouTube bbq guy - cooking with Ry has a few videos on cooking individual beef ribs. I followed his technique with great success. Basically, 230-250* until 160, normally about 3.5 hours, putting them in a pan with some liquid. Cover with tinfoil until tender. Absolutely amazing results twice. I don't use his rub suggestions- just salt, pepper, and garlic
 
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