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Question on Ribs?

post #1 of 14
Thread Starter 
I was wondering if anyone has smoked any beef short ribs before? I tried some on my traeger, along side a 3 lb. chuck roast, and both of them were pretty tuff. It was rather cold out, and I had to run my grill on medium setting, which means that my temps were averaging about 250 to 260 degrees. Perhaps if I was able to keep my temps down in the 200 to 225 range, and let the meat smoke for a longer time, things would have been a lot more tender. Any suggestions?
post #2 of 14
Did you foil? How long did you smoke them? What temp did you pull the chuckie?
post #3 of 14
Thread Starter 
No, I didn't foil, and I pulled them at around 170, if I remember correctly. I only seasoned them with a basic beef rub, and also applied some McCormick mesquite BBQ seasoning. What did I do wrong
post #4 of 14
did you check your meat temp? That's where the action is. LOw and slow is good but being over is OK to a degree. No pun intended.

post #5 of 14
Personally I would have spritzed/mopped and foiled for awhile this will allow them to braise in the juice and does wonders for the tenderness. I smoke chuckies to 165 or so and then foil with liquid and go to 190-195 for slicing. The ribs it depends on the size but 3-2-1 of 2-2-1 will work for beef ribs too
post #6 of 14
Dont know so much bout the short ribs but ,foil or not, chuck wont be tender till around 200-205. Then it will melt in your mouth.
post #7 of 14

beef ribs-------the other non white meat

or something like that.
Did I really say that!!!!!!
post #8 of 14
Yep...you just pulled them out of the smoker way too early. For my chuckies, I actually like to go to 210 internal temp. and then they're perfect for pulling. Try that next time and I guarantee you that the meat won't be tough.
post #9 of 14
Answered your own question! cool.gif
post #10 of 14
Oh yeah, love the beefies. I like to marinate in Mojo Crillio the most then put them in a pan to smoke, but sometimes we use rub and foil for a bit. I never do them longer than 4 to 4 1/2 hours at 250º. Remember to remove the membrane. Don't over do them. Beef doesn't need as much time as Pork does.

Some short ribs and beef back ribs

Beef back ribs
post #11 of 14
3-2-1 works great for me with the ribs, though I prefer the longer ones because the meat shrinks up so much on the shortribs.
post #12 of 14
I've found that beef ribs can be tougher and letting them go up closer to 190 helps.
post #13 of 14
post #14 of 14
short ribs are prime for braising. try the 3-2-1 method, maybe 2-2-1 depending how fatty they are. when you foil add a little apple juice or i like a spiced rum/apple juice mix.
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