Short beef ribs!


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Really easy to find and really appreciated by everyone!
I'm still practicing and this time I did not use the appropriate T and the fat did not melt correctly!
I suppose I need to start smoking @ 285F as Aaron Franklin says.

Anyhow they didn't turned bad.

Started with Black National Angus short beef ribs.

IMG_2766 by Enrico BBQness, su Flickr

trimmed the meat side and removed BOTH the membrane

IMG_2771 by Enrico BBQness, su Flickr

Seasoned w/ Jallelujah jalapeno BPS Salt + Harry Soo beef rub. In WSM w/ BBQGURU settled with water (1/3 water bottle) and hickory split for smoke.

IMG_2808 by Enrico BBQness, su Flickr


IMG_2822 by Enrico BBQness, su Flickr

6 hours in at 250F and the probe test sayd READY.

IMG_2834 by Enrico BBQness, su Flickr

Re-seasoned, foiled and wrapped in blanket till dinner.

IMG_2853 by Enrico BBQness, su Flickr

IMG_2880 by Enrico BBQness, su Flickr

sliced

IMG_2892 by Enrico BBQness, su Flickr


IMG_2893 by Enrico BBQness, su Flickr

As You can see fat not melted. Next time I'll improve smoking Temp.

My cooking log here: https://youtu.be/krHMTv3pD_A

Thanks for stopping by.

Enrico
 
Enrico some internal fat is not going to melt, even at higher heat, you do not get ribs better cooked than that as long as it was tender. Well done
 
Enrico you did great. I also made short ribs yesterday, after I smoked our bacon and I'll tell you the dogs loved them. Five hours at 275 on the mini, tough as nails, just gave up on them got too late..
 
Those look amazing! Supposedly they are easier to cook than brisket but I have a really hard time with them. I cooked some a month ago that turned out like shoe leather. Not sure what I did wrong. The only thing I can think is that even though you passed the probe test you could cook them longer with all that fat. Beef ribs are just rich though.
 
Tasty Looking BSR's!

This is one cut that I think benefits from foiling when cooking. The braising helps get them good and tender. I typically will use a 3-2-1 method for beef ribs. 3 hours on the grate. 2 hours foiled with a bit of liquid, 1/4cup tops (a good stout beer or porter, or port wine works good with beef). Last hour back on the grill. Keep in mind that these times are a guideline based on the smoker running at 225-250 and may need to be adjusted slightly. I always check the doneness after each stage. I have had them done in 3-1 1/2- 1/2 before.
 
Excellent Enrico! Complimenti amico.

I did these a couple of weeks ago, & they turned out like Rich's & Dustin's. Ribs by Red Wing... :(

Don't know what I did wrong either. :confused: Ribs & pizza dough have got me bamboozled!
 
Enrico,

I'm under the impression that you can never do beef short ribs too long. The fat just gets better with each additional minute. That food looks great.
 
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