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Confused on Beef short Ribs

post #1 of 7
Thread Starter 

 

So I got a very little bit of what is labeled as "Beef Short Ribs" and I am just not sure how to smoke these. I've been searching and searching and see folks who use a variation of the 3-2-1 method, then there are folks who just cook them until medium (like a steak.)

 

 

IMG_0904.jpg

 

 

 

I don't want to over cook these guys but I don't want them under cooked and I'm trying to figure out a time frame. It's noon where I am now and dinner will be at 7pm. If I am going to be doing the 3-2-1 method then I need to get my smoker going and stable so I can have the ribs on by 1pm or so for 6 hours of cooking. The thing about that is these ribs are not that big and I'm concerned as 6 hrs seems like a long time for these things.

 

 

I am also going to be putting some chicken thighs & legs on with these but I'm also struggling on how much time to plan for those.

 

Any help would be appreciated.

 

Thanks!

post #2 of 7

Someone please correct me if I'm wrong, but I believe those are a little different than the beef spareribs, which are essentially prime rib with some bones. The short ribs have a fair amount of connective tissue, so are perfect candidates for a braise. The 3-2-1 method, or even a variation thereof, maybe 1-3-1, would give you that tender, lip smackin' goodness!

post #3 of 7

We do them 3-2-1, and they turn out nice & tender.

post #4 of 7
What you have are beef short ribs. They are not beef spare ribs. No worries, they are delicious!

You have short ribs that have been cut a bit (an inch or two) shorter than what I know as usual short ribs, but not thin enough for the Korean style Kobi ribs. So, you have the best of both worlds!

This means that no, they won't take 6 hours. I wouldn't worry about the 3-2-1 method either, I've made perfectly good thicker-cut short ribs unfoiled.

The thing about short ribs is that there is plenty of fat that will keep the meat moist and tender during the entire smoke, removing the need for foil to maintain moisture. See those two strips of fat running from end to end through the meat? They will melt off a good deal, all the while keeping your meat juicy and basting it with deliciousness.

Now, you can foil halfway through if you want to, no worries on that neither. It is your choice, and that's what smoking is all about. If you choose to, add a splash, maybe 1/4 cup apple juice and foil away for an hour or two.

If you choose not to foil, after the first couple hours, shoot them ribs with a spritz or mop of apple juice or OJ, or even cranberry juice mixed in with a touch of olive oil. Just to keep them moist on the surface as they cook.

Don't slather them with BBQ sauce until the last 30 minutes before you are bringing them off the smoker to eat. About 30 to maybe 45 minutes out, paint them with sauce if you are going to do that, every 15 minutes, and turn them over each time.

Enjoy, and they look nice too.
post #5 of 7
Thread Starter 

Thank you for all the info.

 

I put the ribs on around 2pm EST and plan on letting them go until about 4pm EST. At that time I was planning on wrapping in foil for about 2 hrs and also adding the chicken I have to the smoker. After that two hours I may unwrap and let them cook a little longer on the grate or pull them off depending on how they look. If 2 hrs isn't enough for the chicken I plan on throwing them on the gas grill a bit and that will crisp up the skin a bit too.

 

 

post #6 of 7

Those look more like cross cut ribs that short ribs or REALLY short cross cut ribs. I would smoke them for no more than 4 to 4 1/2 hours at 225º

 

BeefShortRibs0065.jpg

 

BeefShortRibs0069.jpg

 

These are what I consider Short Ribs

post #7 of 7
Quote:
Originally Posted by jrod View Post

Thank you for all the info.

 

I put the ribs on around 2pm EST and plan on letting them go until about 4pm EST. At that time I was planning on wrapping in foil for about 2 hrs and also adding the chicken I have to the smoker. After that two hours I may unwrap and let them cook a little longer on the grate or pull them off depending on how they look. If 2 hrs isn't enough for the chicken I plan on throwing them on the gas grill a bit and that will crisp up the skin a bit too.

 

 


Like Flash said, they won't need the whole 6 hours (they're getting heat from all 6 sides). I would check them out after your 2 & 2. You might want to pull them then, or maybe put a little sauce on 'em & un-foil them for a bit.

 

 

Bear

 

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