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Beef Short Ribs

post #1 of 4
Thread Starter 
OK, here's the deal, I get a 1/2 black angus every year and I have all my meat cut 2" thick, including the short ribs. I tried the 3-2-1 this weekend on some pork ribs( fantastic, I might add), but will this method work with the thicker short ribs I have or will I have to make some time adjustments? Has anybody tried this with the thicker ribs before

I will be trying the 3-2-1 method on one package this weekend, I am just wondering if anybody else likes their meat thick...
post #2 of 4
i've seen the posts on beef ribs & they advise 2-2-1 on beef ribs.try the links to the left for tulsa jeff's advice & recipe.
post #3 of 4
We get beef bone and short ribs alot now, individual meaty ribs and throw them into one of those deep aluminum pans. Pour Mojo or Stubbs Beef marinade on them and put them in the fridge over nite. Several times I use a basting bulb and squirt marinade over the ribs. In the morning I pour off half of the marinade and place the whole pan with ribs, uncovered in smoker. Depending how many we put in there, they can take 3 1/2 to 6 hours. The marinade keeps them juicy and boy are they good. Hickory and oak for wood. I use to pass on beef ribs until I found this method. Wife loves them too.
post #4 of 4
On a recent trip to Oregon, (my hometown) I offered to do some ribs for a friend's birthday party, offset smokers are rare in Oregon and I was forced to use a standard two burner natural gas grill which required me to put all the meat on one side and place a pan of chips and can of water over the other burner turned down low to maintain the 225 I was looking for. (Amazingly that setup worked fairly well!) But to my surprise when they brought me the ribs, they were beef, not the pork BBs I was expecting. Still I treated them just like I would have if they had been pork, using my standard rub and mop, doing the 3-2-1 method. They were fantastic! I had also boiled a home cured corned beef and smoked it for the last hour along with the ribs. Both the ribs and "pastrami" disappeared in the first 15 minutes of the party, so I know they were appreciated. Does anyone else use the 3-2-1 method for beef ribs? It seemed to work well, albeit there was a bit of shrinkage I hadn't counted on.
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