or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › HELP with separated beef short ribs
New Posts  All Forums:Forum Nav:

HELP with separated beef short ribs

post #1 of 13
Thread Starter 
Smokin beef short ribs today. They are not a rack and came trimmed and cut. Not sure how to smoke these. I was gonna run my MES 40 at 225 with a 80/20 Oak/Mesquite mix. Since the ribs are trimmed with some much larger than the others I am not sure if I should string them together to make some psuedo racks or just smoke them individually. Here is a picture of what I am talking about.

post #2 of 13

I would smoke them just like they are.

Happy smoken.

David

post #3 of 13


Smoke at 250-275 until probe tender. Not really much different than a rack. I'm doing a rack right now actually. I have wrapped them before if I think they're drying out too much, but may not be necessary. I do mop with 1/2 worcestershire and 1/2 water mixture after about 4 hrs or so, then every hour thereafter. These should take you about 5-6 hrs at those temps (at least on my cooker), but again, you're going probe tender (like butter). 

 

Good luck. You'll love them. 

post #4 of 13

How did they turn out ?

 

Gary

post #5 of 13

th_nopicsye3.gif

post #6 of 13
Thread Starter 
I was a little to aggressive on the salt and pepper in my rub so there is that. I'll live and learn on that. Ribs turned out ok on tenderness. I took them to 188 and that simply wasn't enough to break down all the tissue. Again, I'll live and learn on that. I'll probably stick with beef racks instead of short in the future. I have kept a diary of my first two smokes(the other is in the pork forum and turned out great) so I have will have an easier time tweaking my rubs and times/temps.


post #7 of 13

It trial and error on seasoning, you'll get it just right,  On the short ribs you can smoke for a good while then wrap in foil It will hold in the moisture  then unwrap put back on the smoker for just a bit to firm up the bark again

 

Gary

post #8 of 13

I agree with what Gary said.

Happy smoken.

David

post #9 of 13

Give it a try and see what you think

 

gary

post #10 of 13
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Give it a try and see what you think

 

gary

Used an MES 40. Ribs were on for 3 hours at 225. I put em in a foil pan with about a cup and a half of 50/50 water/Worcestershire and covered them with foil and back in the smoker for 1 hour. Then back on uncovered for 2 hours. I was happy with the bark color and smoke flavor. The thickest ribs were 2 1/2 to 3 inches thick others were closer to 3/4 inch. Some bites were almost tender and others were tough as shoe leather on the same rib in different spots. My rub was salt, coarse black pepper, paprika, chili powder, and cayenne. Thanks for the help guys. I really appreciate it.

post #11 of 13

Bummer,  Don't know what happened, I found most of the time if one is tender then the rest are usually the same, Unless the were from different cuts ?

 

Gary

post #12 of 13
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Bummer,  Don't know what happened, I found most of the time if one is tender then the rest are usually the same, Unless the were from different cuts ?

 

Gary

I got them at Market Street(higher price point sore in Albertsons chain, more specialty/gourmet foods and brands). I though they might have better/more knowledgeable butchers. Boy was I wrong. The ribs came 3-4 to a pack under the GTB(Geniune Texas Beef) brand. The only thing uniform was the length. The cuts had different levels of fat and marbling and the difference in thickness was almost comical. I fear I may have got the mix and match hodge-podge of cuts. Surprisingly enough, the Boston Butt and baby backs from Market Street were really good cuts. I knew I was in for a problem when I asked the butcher for some St Louis cut pork ribs and he looked at me like I was speaking German. He just came out to the meat cases and said, "Uhhhh we just have these spare ribs with a blank stare. To be fair he looked all of 19 or 20. People tell me that Costco and Kroger are the best places to go in DFW for reliable cuts. I may just have to try that. I will be going with Beef racks from now on I think. I am gonna try my hand at whole chickens next weekend.

post #13 of 13

You have lots of great stores in the DFW area,    Chicken is easy  I'll be watching

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › HELP with separated beef short ribs