Short Rib Failure

[B Mann]

Guys,

Threw some short ribs on around 5:30 this evening... When they read 165-170 I foiled them and left them on until 200-205 when i took them off and let them rest for 10 mins. They were extremely tough. My first time on short ribs but any feedback as to what i did wrong would be much appreciated. Had a few spikes but nothing out of the norm. Should i not have foiled them? Or taken them off at 185-190?

thanks- Brian

 

[B Mann]

To add-

Avged 250 lid temp during the cook. Came out rubbery and fat was still intact still, almost like it dd not get to temp, but i know it did.

 

[Guy Wallace]

I have only done them a few times but when I have done them I go by feel menaing when there tender and I can pull the meat away . temp never seem to work for me on those ! But iam sure a expert a chime in soon .

 

[Teddy J.]

Brian - For beef short ribs, I never go by temp, but by tenderness instead. From my experience they've always taken alot longer than I anticipated, close to around ~4 hrs indirect if not a bit longer depending on size. Use the toothpick test next time.

 

[B Mann]

Thanks Guy and Mitch... I just thought that 205 internal would have gotten them to optimum tenderness with my experience with butts, brisket, etc... whole thing really threw me off. Over 2.5 hrs on 250, think i overdid them? Honestly they were tough like they were undercooked, just didn't understand why they came out like that.

Thanks... Brian

 

[George Curtis]

when i used to do them they were always tuff. reading here gave me some advice and the last time i cooked them i just cooked them till a probe went in easily. i was almost panicking cuz of the length of time. but boy, they sure turned out soft. so cook till done.

 

[Ernie D]

It's hard to say you undercooked something when you cook it that long, but that has to be what happened. The fat will tell the story. If it was rendered and the meat was leathery... I might agree you overcooked it. But, since the fat and connective tissue was still there, you didn't cook them long enough at that temp. I might consider cooking them hotter, especially if you are foiling to tenderize. A lot of cooks would braise these using temps well into the 300's in a kitchen. Higher temp would keep your time about the same, but render the fat and tenderize.

Good Luck

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thanks Guy and Mitch... I just thought that 205 internal would have gotten them to optimum tenderness with my experience with butts, brisket, etc... whole thing really threw me off. Over 2.5 hrs on 250, think i overdid them? Honestly they were tough like they were undercooked, just didn't understand why they came out like that.

Thanks... Brian </div></BLOCKQUOTE>

my thoughts...

1) check your therm, 250 is kind of low and if you were actually operating at a lower temp, it might explain the problem

2) temp AND time are key, getting the ribs to a high temp is only part of the problem, keeping them there for a sufficient length of time to break down the collagen is just as important. The shape of the ribs will cause them to heat up fast before you have any real breakdown.

3) Ernie's dead on

 

[Dave from Denver]

Temp inside foil doesn't mean anything. If you took them to 205 without foil they probably would've been done but inside the foil that's just the temp of the juices steaming, and doesn't reflect the done-ness of the meat.

You need to go by feel, not temp, especially if you're using foil.

 

[B Mann]

Thanks all. Reading the responses, I definitely "undercooked" them. I will try at 275-300 next time and just go by tenderness. Fat was not rendered, and meat was not leathery, just tough. Like JB said, getting it up to 205 is not the same as holding it there until the collogens break down, especially on short cooks. This is something i failed to do.