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First short-rib attempt

post #1 of 7
Thread Starter 

 

A friend of mine gave me a package of short ribs since he had no idea how to cook them.  This was going to be my first attempt at short ribs so I didn't have much for expectations going into it.  Rub was simple:  kosher salt, black pepper, cyanne pepper, garlic powder, onion powder.  while they were smoking I started my glaze which was also simple: beef broth, the afore mentioned spices, and honey.  After roughly three hours I pulled them off and and put them in foil with some brown sugar, honey and some of the glaze.  About 1.5 hours of being in the foil I pulled them and started the glazing process, every 15 min for the last hour.

 

All in all the flavor was great.  However, the meat was tough which I attribute to two things:  1.) I had some trouble getting my smoker to temp and it ran pretty hot for the first hour of the smoke and the fat didn't get a chance to breakdown and tenderize the meat and 2.) the ribs were alittle old.  The flavor of the rub/glaze was awesome but I didn't like the bark at all it was very powdery feeling in my mouth.  Again I think that was because of the way they cooked so fast during the first part of the smoke and the fact that I didn't spritz them at all in the first 3.

 

Now what you have all been waiting for.

 

 

Ribs.jpg

 

Ribs2.jpg

 

post #2 of 7

They look good. I have done Beef Short Ribs that size and count on 3 hours of Smoke, 3 hours in foil and then 1 hour back in the Smoker with finishing sauce...JJ

post #3 of 7
Thread Starter 

 

Quote:
Originally Posted by Chef JimmyJ View Post

They look good. I have done Beef Short Ribs that size and count on 3 hours of Smoke, 3 hours in foil and then 1 hour back in the Smoker with finishing sauce...JJ

 

ya i think an extra hour in the foil would have really helped them out a lot.

post #4 of 7

They can be tough little critters and the extra time in the foil with a little liquid will help them a lot.  When you hit them they are awesome!

 

Good luck and good smoking.

post #5 of 7

 

Quote:
Originally Posted by scmelik View Post

 

 

ya i think an extra hour in the foil would have really helped them out a lot.

 

 Yep! It's more like Chuckies, Brisket or Pot Roast than Pig Ribs. Low, Slow and Long is the only way these get done...JJ

post #6 of 7

They look good. The few times I have done them I did a 3-2-1 at 225* and they turned out pretty good to me.

 

Did you remove the tough stuff off the top before applying rub? The beef back ribs I buy here don't have it on them but the short ribs had a thick tough like skin on them. I trimmed that off along with most of the fat, then smoked them 3-2-1 with a little apple juice in the foil time.
 

post #7 of 7

I have some beef short ribs in our big green egg right now...   Haven't wrapped any of the ribs I've done in foil yet...the egg does a good job retaining moisture.    Hope they turn out..havent cooked them before.

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