So the first beef ribs I did were decent but i was not happy with them so i decided to go back to the place i found them and get some more to try again. Ive seen some beef rib cooks on here that look amazing. Just looking for some of your guys methods on cooking some nice untrimmed about three bone racks of short ribs.
redemtion beef short ribs
- Thread starter AdamKing
- Start date
Dustin Dorsey
TVWBB Hall of Fame
I'm intersted in this as well. Also if anyone has any tips on how to get them I'd be interested.
Enrico Brandizzi
TVWBB Honor Circle
Rick Body
TVWBB Pro
That's a pretty good video Enrico.
When I have done them, I did trim/scrape a little more fat off of them as there is a lot of marbled fat in the meat.
The first ones I did I used a my regular butt rub and thought they were too seasoned so from then on I just use Webers Steak and Chop with a little Lawry's season salt.
Then the easy part. Put them on the smoker ( I do 165 degrees) with some of your favorite wood, and let them go for about 4 hours before you check them. They are usually thick enough between the bones to put a temp probe in, or just cook them til you have good pull back. No need to foil unless you just really like to.
And that's it, pretty simple I think. Good luck
When I have done them, I did trim/scrape a little more fat off of them as there is a lot of marbled fat in the meat.
The first ones I did I used a my regular butt rub and thought they were too seasoned so from then on I just use Webers Steak and Chop with a little Lawry's season salt.
Then the easy part. Put them on the smoker ( I do 165 degrees) with some of your favorite wood, and let them go for about 4 hours before you check them. They are usually thick enough between the bones to put a temp probe in, or just cook them til you have good pull back. No need to foil unless you just really like to.
And that's it, pretty simple I think. Good luck
Tony R
TVWBB 1-Star Olympian
Heres a recent one I did on the kettle. No temp was recorded because I didn't monitor.
http://tvwbb.com/showthread.php?51999-Sunday-short-ribs&highlight=Short+ribs
http://tvwbb.com/showthread.php?51999-Sunday-short-ribs&highlight=Short+ribs
thanks for the ideas! I think i may have a game plan down now. Prep the ribs and rub with probably stubs beef rub, fire up the smoker minion method with hickory and pecan for smoke, put the ribs on and shoot for 225-235, smoke them till probe tender spritzing with oh maybe worshestershier and hot sauce every hour or so. Im still torn on whether to wrap or not! Any holes in this plan or input on wraping or not on beef ribs? Thanks again
Al Silverman
TVWBB Pro
Try some wrapped and some nekkid. Then you can choose which you prefer.
THoey
TVWBB Super Fan
Cook it like a brisket. SPOG seasoning, 275* or so until probe tender. The rack I did was tender and delicious at about 4.5 hours, except the right most rib was still a little tough. Wrapped it in foil with a little water and let it steam a little longer. Ate it for lunch the next day...