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Beef shorties again!

post #1 of 15
Thread Starter 

Trying some beef short ribs for Sunday dinner.  These are quickly becoming a "go-to" when there just is not enough time to do a brisket.


Rubbed with some paprika, salt, peeper, garlic and a bit of cajun spice.  


Been in just over 3 hours, at 165 IT see below for how they look at this point.  I just took them off and put them in a foil pan, covered, with some cooking wine, onions and teriyaki.

Going to run them to around 200 IT and then try 'em!


Around here (in MA) I can't ever find them not cut up this small, but they still usually come out really good.



post #2 of 15
Looks delicious! Have you ever done em whole and uncut?
post #3 of 15
Never tried smoking short ribs... always braised 'em but it sounds great... super interested in how they turn out
post #4 of 15
Looks tasty! We can get the big Dino bones. Have to ask the butcher for the uncut ribs. They get them and then cut them. They come two big racks to a cryo pack. My favorite smoked rib!
post #5 of 15
Looking tasty, look for some Tri tip sometime if you haven't had one there a great fast beef smoke! Looking forward to a plated pic!popcorn.gif:
post #6 of 15

The ribs look fantastic!!



post #7 of 15
Thread Starter 

Thanks to all.  I will try to get an uncut at a butcher, a good one just opened next town over (which I forgot when I bought these)!


b-one will like to try tri-tips, on the list!


IT is only 181, but looking good for dinner!

post #8 of 15

Nice bones!  Love those short ribs.  B

post #9 of 15
Thread Starter 

so,sad ending.  They just didn't come out that well.  Smoker struggled to get them to 200 after 7 hours.


came out chewy with fat that should have cooked off.


family said they were good, but I know better


need a new smoker!

post #10 of 15
Originally Posted by MassSmoke View Post

so,sad ending.  They just didn't come out that well.  Smoker struggled to get them to 200 after 7 hours.

came out chewy with fat that should have cooked off.

family said they were good, but I know better

need a new smoker!

Sorry to hear,but it happens. Might have just been substandard meat. What type of smoker do you have? Do you use a water pan or is that just drippings in the pic?
post #11 of 15
I only take mine up to about 180, 190 at the VERY max and they're good to go. Maybe try a lower internal temp and a higher pit temp? I smoke em around 280 degrees. Only takes about 4-5 hours to cook and they come out pretty good.

Also, some of that fat is hard fat and won't render. And some have fat so thick that it doesn't go anywhere but does get soft. I trim a lot of fat off the outsides when I do em whole so I'm sure it'd work the same for these chopped ones.
post #12 of 15
And also instead of going a town over for the butcher, just ask the meat man at the place you get those cut up ones at what day the truck comes and see if he'll save you a whole rack. That's what I do. They sometimes have em in the fridge not sliced yet as well. My guy also trims the hard fat off and the excess fat before weighing it to get a price. sausage.gif
post #13 of 15
Thread Starter 

Thanks for all the input


I do use a water pan.  I have an El Cheapo Brinkman.  I got it when I started smoking just to see how I would like it. It has lasted much longer than I expected!


The ribs were not that bad, just not great.


Will try again.



post #14 of 15
Have you ever used your smoker with a dry water pan? It would be easier to get higher temps. I have never even seen a ecb but personally use my WSM dry most of the time I think there very similar but not sure. I have only done beef ribs once and wrapped half tightly in foil as SWMBO is not a big fan of bark and they were much better then mine.
post #15 of 15

I do short ribs quite a bit and have found that the BJs in Dedham MA has fantastic short ribs. Usually about 4 inches long and full of meat. I had the butcher there leave me a rack uncut recently so I got the full rib (along with all its meat). Don't know if there is a BJs near you but I have had great luck with their beef ribs.

I also started with an ECB (still have it and use it for storage of smoking stuff) and had a lot of trouble keeping its temperature consistent.

In the long run it worked and got me more into the "slow and low" approach to protein.....................

Good luck on future smokes and try those short ribs again keeping in mind some of the info others have offered...............

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