Beef Short Rib Cap

[Kutz]

Hey, so I've been buying short ribs from the butcher, and smoked on a few different occasions now.

Ive taken the internal temperature to around 205 each time and the bottom layer of meat has been heavenly fall off the bone delicious. The top layer(cap) tastes good but far too tough for my liking.

Problem is if i trim it off there goes half of the meat on my rib. Has anyone found a technique for it to be soft? Or even alternate use for it. Cheers.
Pic attached

 

[unlgrad2002]

Someone much wiser than me (so pretty much everyone) may chime in, but curious what you cooked it on. I’ve done beef short ribs in the oven covered in foil, crock pot, and rotisserie over charcoal. Rotisserie was by far the best, so maybe there’s something to not letting one side get all the heat.

 

[jerseyhunter]

I cook indirect medium heat and flip every so often.

 

[Kutz]

I cooked them on my chargriller akorn at 250f with a heat deflector. First time took 10-11 hours, second time i foiled with liquid around 165f and it took about 8 hours.

 

[gmc2003]

Smoke them on the grate until you hit the stall(around 160* normally), place a small grate inside a disposable pan add enough beef broth(or favorite braising liquid) so it's just under the grate and cover with aluminum foil and then back on the smoker. Let it go until your in the 190* range then take them out of the pan and put them back on the smokers grate until they're probe tender.

Chris