Short Beef Rib Advice

[smokin monkey]

Will not be able to do my first smoke of 2016 until 6 or 7 February. I have some Beef Short Ribs in the freezer ready, one piece is three rib, the other four rib.

Question is, do I split the piece down into single ribs? I am looking for tender juicy fall off the bone consistency.

Any advice would be good.

 

[SmokinAl]

No, keep them together. They will stay more moist that way.

Al

 

[mballi3011]

 Hey Monkey like Al said keep them together and slice apart after smoking. I do them all the time and they are some special kind of good.

 

[worktogthr]

I agree that you should keep them together as a whole rack. I also recommend some time in foil for beef ribs. They have a high fat content and I really feel that braising in foil for a couple of hours helps render down the fat.

 

[BandCollector]

All sound advice...keeping them intact while smoking and foiling is traditionally the best approach.  Perhaps someone will come along with another approach to try.

Keep on Smoking,

John

 

[smokin monkey]

No, keep them together. They will stay more moist that way.

Al

:icon_cool:
 Hey Monkey like Al said keep them together and slice apart after smoking. I do them all the time and they are some special kind of good.

I agree that you should keep them together as a whole rack. I also recommend some time in foil for beef ribs. They have a high fat content and I really feel that braising in foil for a couple of hours helps render down the fat.

All sound advice...keeping them intact while smoking and foiling is traditionally the best approach.  Perhaps someone will come along with another approach to try.

Keep on Smoking,

John

Thanks for the replies, looks unanimous, keep them together [emoji]128077[/emoji]

 

[rogerwilco]

 Unless I am mistaken, does not Jeff, in his book "Smoking Meats," have a recipe for beef ribs in which he separates them prior to cooking?

I have, so far, always left then intact before smoking. The idea of getting that much more bark on each rib is appealing, though.

 

[smokin monkey]

 Unless I am mistaken, does not Jeff, in his book "Smoking Meats," have a recipe for beef ribs in which he separates them prior to cooking?

I have, so far, always left then intact before smoking. The idea of getting that much more bark on each rib is appealing, though.

I have Jeffs book, I will take a look. Thanks for the info[emoji]128077[/emoji]