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Beef short ribs

post #1 of 11
Thread Starter 
Hi all

Hope your enjoying the beautiful weather. Got my smoker going with some beef short ribs and a few boxes of beer.....perfect.

First time cooking these so not 100% sure what i am doing. I applied a rub of salt, pepper, cayene pepper and garlic last night; now smoking with mesquite. Looked like this when i got them out the fridge:



Then after 3 hours smoking:


Sat at 181F internal temp at the momentand waiting until 195 to test for tenderness.

Im not wrapping in foul, does that really make a difference?
post #2 of 11

Hi Jonty,

 

Nice looking ribs, they have pulled back off the bone well

 

Yeah I think the foiling and resting does make a lot of difference to tenderness as they braise in their own juices especially as they are individual ribs.

 

Did some without foil and they had a thicker bark, tender but just not as juicy

post #3 of 11
Thread Starter 
Ah ok cool thats some good info, thank you. will do my next set in some foil after seeing how these end up
post #4 of 11
Thread Starter 
Ended up so good!!!!








Jonty
post #5 of 11
Hi Jonty, nice looking meat on those ribs 👍
post #6 of 11

They do look nice mate!

post #7 of 11


Hi Jonty,

 

They look really good. How long did it take to get them to 195 in the end, and what temp did you have the smoker at?

post #8 of 11
Thread Starter 

Hi Robbo

 

The Smoker was running around 240F for just over 5 hours to get them to 200F internal which is when I pulled them off and put them in a foil tin and covered for 25 minutes.  To be honest I left them to sit a little longer in the smoker due to the disparity in size between some of the ribs.  I took the temp of the largest rib which seemed to work well for that and the others.

 

They were delicious and I would be interested to see how the method of wrapping them from around 160F to 195F plays out so I will be trying that on my next free weekend (assuming it doesn't rain).  My fiance doesn't really like beef as it tends to be a bit chewy in restaurants etc but she devoured two of the ribs so figured they turned out pretty good.

 

I have to say the bbq sauce was Jeff's recipe and it was pretty good and complimented it well.  I made up a batch of the normal recipe and then a spicy bbq sauce which is delicious.

 

Jonty

post #9 of 11

Great, thanks Jonty. When I eventually get around to taking the ribs out of the freezer and getting them on the smoker, I might try foiling them a bit earlier as you suggest.

 

Cheers

 

Robin

post #10 of 11

just catching up - Jonty, those pics make me hungry...good pullback and color as well.  I am definitely doing beef ribs soon

post #11 of 11
Thread Starter 

Thank you. Seeing them again makes me really want some........when will it stop raining!!

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