Beef Short Rib Cut

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Kutz

Newbie
Original poster
Apr 3, 2019
3
0
Hey all, new member first post. Been smoking for a little while now and obviously there's always room for improvement and things to learn!

So i recently went to my butcher and asked for a few cuts of beef short rib in 3 bone sections. Unfortunately he cut them in single bones. Should i rub and tie the ribs together to increase the cook time or just do them individually? I don't want to risk them cooking too quick and being dry.

Cheers all
 
Hey mate, welcome to the forum, hope you enjoy it.
I personally reckon if you're butcher has already cut the ribs just go with it.
Plenty of sticky sauce low and slow will win the day mate..
Good luck and enjoy.
 
U were looking for side ribs sounds like. Short ribs are single cut ribs and dry out and take forever I think. Getting a 3 bone side rib is the way to go like u wanted. Back ribs don’t have any meat on them. The ribeye steak is what gets cut off the back rib. I personally think Korean short ribs, (some call them flanken ribs)are the best way to have beef ribs 100%. Next time get these. Cook way faster and taste way better. It’s the same cut of meat as the short rib just cut different
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these take about 1.5 hours compared to 6 hours doing the short ribs
 
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