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Beef short ribs - Page 2

post #21 of 38
Thread Starter 
Quote:
Originally Posted by heymirth View Post

I did short ribs today. The 2nd time I've tried and the 2nd time they were tough. 3 hrs smoked at 225 and 2 hours wrapped and 1 hr set. Here are pics [IMG]

I can't believe they came out tough they look great! Mine were tasty but the ones I wrapped were more tender and the fat seemed to render much better!
post #22 of 38
Thread Starter 
Jack Russell approved!
post #23 of 38
I can't find any beef back ribs with any meat on them around here so I buy beef short ribs only Ai get them befor they cut them into short ribs they com 8 to a rack and measure 7or 8 inches long.
post #24 of 38
What would cause them to be tough? Like over done vs so done they pull apart. I swear short ribs have a tough fat that can't cut thru. Ughhhh
post #25 of 38
Quote:
Originally Posted by heymirth View Post

What would cause them to be tough? Like over done vs so done they pull apart. I swear short ribs have a tough fat that can't cut thru. Ughhhh

Low and slow for the beefers. You do need to add some liquid when you foil that causes the braise to work its magic

Richie

post #26 of 38
Quote:
Originally Posted by b-one View Post

Jack Russell approved!

b-one So sorry I am late to this party I love beef rigs haven't tried smoking them yet Thanks for sharing 

Richie

if Jack says their good

Thumbs Up

post #27 of 38
I added a lil cider and wortashire and some parkay to the foil. And let it sit. The total hours was ---3hr smoke at 235-250 --2 hr wrapped at 235 and1 hr sit in a cooler. and it was tough as nails.
post #28 of 38
Thread Starter 
Quote:
Originally Posted by tropics View Post

Quote:
Originally Posted by b-one View Post

Jack Russell approved!
b-one So sorry I am late to this party I love beef rigs haven't tried smoking them yet Thanks for sharing 
Richie
if Jack says their good
icon14.gif

You should enjoy them! I don't foil my pork but the short ribs really benefit from it. Cooper was one happy pooch!
post #29 of 38
Thread Starter 
Quote:
Originally Posted by heymirth View Post

I added a lil cider and wortashire and some parkay to the foil. And let it sit. The total hours was ---3hr smoke at 235-250 --2 hr wrapped at 235 and1 hr sit in a cooler. and it was tough as nails.

Maybe they were under cooked still? Or a bad cut of meat. I think mine were on about six hours, no rest.
post #30 of 38
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I can't find any beef back ribs with any meat on them around here so I buy beef short ribs only Ai get them befor they cut them into short ribs they com 8 to a rack and measure 7or 8 inches long.

That looks like a great way to get them!
post #31 of 38
I think I went with 3-2-1, the 2 in a foil pan with a bit of apple juice and rub. After 6 hours the bones fell out of some of them, they were very tender and jucy. I didn't mean to go to fall off the bone tender, but the meat was perfect not at all stringy.
I did smoke some beef back ribs some time ago in my WSM on s windy day where the temp was all over the place. They turned out tuff and I am not sure why. I think smoking to the desired international temp is a fool proof way to smoke when we are not sure of temp and or time. If you hit the correct temp and the meat is not tender and jucy, consider a different meat sorce.😊
post #32 of 38

I agree that beef ribs need foil.

 

Points for the great looking ribs!

 

Disco

post #33 of 38
Thread Starter 
Thanks Disco, next time there getting wrapped for sure!
post #34 of 38

I thought I'd report that I tried a few short ribs today, for the first time.  Based on what I read here, I did a simple rub of salt, pepper, garlic powder, and a mix of some red pepper powders. 

 

For my 3-2-1, I did 3 hours in smoke (chamber at 230).  2 hours in a foil baking pan with a cup of apple cider vinegar, and sealed over in foil.  The last hour was in smoke again.  To my taste, they were tough.  I mean, I had to use a steak knife with them.  I'd say they were too lean, because two of the five had more marbling and those were more tender, but not what I'd consider very tender.  Hard to get off the bone with a knife, so not even remotely "fall off the bone". 

 

Smoker is a 30" MES, with the digital thermostat and timer.  They were more like the ribs hymirth posted than the ones REMSR posted, and marked Chuck Short Ribs.  I'll look for one of those bigger racks like REMSR posted. 

 

Mind you there were still rather tasty, and my SWMBO and I enjoyed them, they just didn't come out really soft and melt in your mouth tender like some have said. 

 

 

Bob

post #35 of 38

English cut short ribs.  One of my favorites!  For a deep and rich true beef flavor, they are hard to beat.

 

Yours look great in the pics!  Sorry they turned out "a little chewy".  (restaurant speak for tough meat)

 

I am with Case.  I think they benefit greatly from the braise.

 

Good luck and good smoking.

post #36 of 38
These looks great to me! I will go to bed now and dream about beef ribs haha
post #37 of 38

I'm really jealous.  I love beef ribs, and just can't find any around here that are worth smoking.  The look more like a bone I would give to my hound.

 

Great job on yours.

 

:points:

 

Gary

post #38 of 38
The short ribs come to the Butcher in a full rack of 7 bones. Then the Butcher separates them and saws them into two or 3 short ribs. Call you butcher and ask him or her to hold an un cut package for you. These ribs have so much fat that they shrink considerably. The one I smoked last summer I vacuum packed and froz. Just had some Sunday they were as tender, jucy and melt in your mouth good as the day I smoked them.
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