Beef short rib first time

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Firemedic76

Smoke Blower
Original poster
May 27, 2019
133
99
Gonna do beef short ribs for the first time today on my vertical propane master built. These are from our half cow we get, do I need to trim that thick top fat layer off before seasoning them, their pretty tall/thick. Plan is for 4-5hrs cook running between 275-300 with no plan to wrap. Trim or not and seem like a reasonable cook plan???

edit 1: trimmed the fat off the top tried to leave a little and oddly one had membrane on the bottom and one didn’t so hopefully it doesn’t just fall apart. then seasoned one with 2:1 pepper/salt Texas style and the other seasoned with 3 little pigs Texas beef. Cut up some post oak splits I had into chunks and am using these for smoke. Off we go.

edit 2: at about 3hrs in one was probing pretty tender temp was 190 the other temp was 175 and bark was set on both and i threw in some wings so I wrapped both in butcher paper moved em to the top shelf then put the wings on the low and middle racks. Gonna temp probe again here in 30 min but have the oven set to 170 so if they do probe nicely I’ll just rest em while the wings finish.

min the end the Texas run with s/p was so good. Albeit there’s that giant fat seam that would’ve never rendered anyway I cut around it but it was tender, juicy, rich beefy and the bark still was crispy and crunchy with that pepper bite. The taste just lingered after the meat was so rich. Truly a burnt end on a stick.
 

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Last edited:
It’s been a while, but If I recall you want to trim and cook like a brisket. Go a little lite on the salt/seasoning because the meat will shrink up on the bone condensing the salt/seasoning.
 
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Gonna do beef short ribs for the first time today on my vertical propane master built. These are from our half cow we get, do I need to trim that thick top fat layer off before seasoning them, their pretty tall/thick. Plan is for 4-5hrs cook running between 275-300 with no plan to wrap. Trim or not and seem like a reasonable cook plan???

I think it's a preference thing really with beef ribs. Some who like eating fat like to leave it on then sear the snot at the end to give you that steak like fat that's so yummy to eat. if not you can trim it like a brisket to 1/4 inch. they tend to take a long time too cook also like brisket. a 4 lb rack of plates could take 7 hours. remember it's basically brisket on a stick so cool it like brisket. Don't trim the membrane either. keep us updated
 
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I will say until I got a smoke I’ve never even wanted to eat a beef rib. Don’t know it could be any good but this small sample changed my mind. One was perfect super juicy the other had a real large meat section on top and idk if I let it rest to long but it looked liked the flat of a brisket when u slice it and leave it out like all the moisture and fat is gone and it was really dry but it also took forever to probe easily into the meat. Idk I think I’d feeel pretty confident doing a Dino rib one day and that’s my goal and I have 3 more packs of these to practice with.
 
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They look awesome. Like you did I would have trimmed the fat down to about 1/4" or so. The fun of smoking you get to keep trying to perfect them but get to eat all the mistakes till you get it perfect :emoji_laughing:
 
They look awesome. Like you did I would have trimmed the fat down to about 1/4" or so. The fun of smoking you get to keep trying to perfect them but get to eat all the mistakes till you get it perfect :emoji_laughing:

thanks.
 
Hate to necro this thread, but I'm doing some today on the KJ Classic. Sitting around 290F in the dome and 300F at the grill which is a sweet spot. Straight up S&P. I'll wrap at 160-170F internal temp.

Potatoes go on at 140F internal and throw on a foil boat of fresh asparagus and butter when I pull for a short rest.

Wife went to pick up a half beef today, so I have to make room in the freezer...right?
 
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