Preparing Short Ribs on WSM

[D Korbel]

I have done a couple searches not quite finding what I am looking for.

did some beef short ribs for the first time today. couple questions

1. I pulled off a membrane very easily in fact, but when trying to eat them there was still clearly some other membrane still on there. Is there a good video someone can recommend for me on how to make sure I remove everything I should have?

2. I was surprised how far the meat pulled back off the bone and really not leaving me much meat behind (compared to baby backs for instance). I did buy a very cheap cut of meat so that may be the issue, but would love to hear any input. fyi- I cooked 2-2-1 avg temp 220.

in short, great flavor and tenderness, but I need to refine the process and would love some tips

good news is

 

[Travis D]

1. Beef short ribs have a thick membrane on both sides of the bone. The only way to remove the membrane is to remove the bone.
2. it's just the way short ribs cook. Lots of intramuscular fat to melt down. That's why they came out super tender.

I always braise short ribs, bone removed.

 

[Noe]

Korbel, are you sure you were cooking short ribs, short ribs are very meaty, i have never had a problem with a membrane with short ribs only with spare ribs. Short ribs cooked low and slow at 275 for about 3-4 hrs are awesome, with tons of natural flavor.
I believe you were cooking spare ribs D.