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Beef Rib Question?

post #1 of 14
Thread Starter 

I want to try some short ribs this weekend and have a few questions. Do you cook the rack or cut into individual rib sections and cook? Also, if you cut prior to cooking, do you cook directly on the grate? I use a water pan in my propane smoker. I plan on using 2-2-1 method. Thanks.

 

Barry

post #2 of 14

Are these long bone, 2 ribs per rack?

post #3 of 14
Thread Starter 

No. These will be the short ribs (that's what I call them). They have about an inch of meat on top of the bone. Thanks.

 

Barry

post #4 of 14

Good luck with the short ribs!!!

 

I saw apost a few days ago about them  try the search tool for more info.

 

I usually cook short ribs on the stove.

 

Braise first then a long cook in what ever liquid I concoct.

 

Don't forget we love pictures of your work!!

 

  Craig

post #5 of 14

I, as well, usually braise beef short ribs. The liquid really makes them nice and tender. Have really never done them low & slow in a smoker and personally have not had much luck grilling them. I recently braised some meaty beef shanks I found real cheap and they were delish.....tried them again in the smoker and did not foil in liquid. Big mistake...tough as bad jerky....I wouldn't even post the Qview...lol. Here's a link I spotted that might help ya.....good luck....IMHO, I would go with a long foiling with plenty of beef broth or something similar to tenderize them....http://www.smokingmeatforums.com/forum/thread/76871/beef-ribs 

post #6 of 14

I usually do them the same as spares. 3-2-1.

post #7 of 14
Quote:
Originally Posted by SmokinAl View Post

I usually do them the same as spares. 3-2-1.


Like Al, I wouldn't cut them apart, and I would do a 3-2-1 on them.

 

 

MMMMmmmm........ I like Beef Ribs more than Pork Ribs.

 

 

Bear

 

post #8 of 14

Marinade 1-4 hrs in fridge and grill low until done. If you are using charcoal you might want to cook them using the indirect method(coals on one side, meat on the other).

I've not done them in a smoker, but if you do I recommend that you use a temp around 275°-300°F.

 

The marinade-

8 oz tomato puree

8 oz red wine

2 Tbs vinegar

2 garlic cloves, minced

2 Tbs brown sugar

2 Tbs yellow mustard

1 Tbs Kosher salt

 

Pierce the ribs several times with a fork, place in a large ziplock bag and cover with the marinade.

This is a recipe my father has used for years, they are some of the best short ribs you'll ever eat.

 

post #9 of 14

I cook mine uncut. Put some of Jeff's rub on them and let them Smoke. Good Luck and send Pix


 

post #10 of 14
Quote:
Originally Posted by SmokinAl View Post

I usually do them the same as spares. 3-2-1.



Too much for beefies IMHO. I usually work with no more than 4 to 4 1/2 hours tops. Still have a little pink in them. A great marinade for them is Mojo Crillio.

 I tend to prefer the separated ribs, unless I can find the long boned short ribs. I have done a modified 3-2-1 (2.5-1.5-.5) or placed them in a aluminum pan with a little mojo in the bottom and rotate them as they smoke, pouring mojo over them until done.

 

BR0007.jpg

 

BR0013.jpg

 

BR0014.jpg

 

BRD0017.jpg

 

 

This way you can tell when they are done, pretty much by color.

 

Using the modified 3-2-1 works will too.

 

Draining0010.jpg

post #11 of 14

Those aren't pictures of short ribs fellas.

Short ribs are cut across the rib and tend to be kinda tough.

Craig

post #12 of 14
Quote:
Originally Posted by fpnmf View Post

Those aren't pictures of short ribs fellas.

Short ribs are cut across the rib and tend to be kinda tough.

Craig


Not always Craig:

 

 

Short ribs

Asado de tira (Argentinian-style beef short ribs)

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. According to Hormel Foods[1], short ribs are cut from the chuck and plate primals.

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribsintercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an "English cut", "flanken cut" across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak). 

 

 

Bear

post #13 of 14

Yep.  I prefer the "English cut" cause they are thicker and easier to control.  Some like the flanken cut.  Some like boneless.  Pick your poison.

 

Good luck and good smoking!

post #14 of 14

True bear. We also can get long boned short ribs at time. More than likely some of the ribs in that pan are some beef backed ribs, individual cuts. But when we find good short ribs we add them in also.  They get too short and I just don't find them worth it.
 

Quote:
Originally Posted by Bearcarver View Post




Not always Craig:

 

 

Short ribs

Asado de tira (Argentinian-style beef short ribs)

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. According to Hormel Foods[1], short ribs are cut from the chuck and plate primals.

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribsintercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an "English cut", "flanken cut" across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak). 

 

 

Bear



 

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