Beef short ribs and flat ribs

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Meat Mopper
Original poster
May 18, 2010
Ithaca, NY
I found a small rack of some really meaty short ribs at the farmer's market last weekend. Looks like about 4 ribs and they are still attached to each other. I've never smoked these before and I found conflicting info in the search results in the forum. Can these be cooked 3-2-1 similar to flat ribs? It looks like some people like to cook them only a short time, but I'm wondering if they can get tender when cooked this way.

With any luck I'll have some flat ribs to go with them so if I can, I'd like to cook them in a similar way.

Thanks for any advice.

Sue, afternoon.....  I just did some beef short ribs... unattached and about 3" long in my MES 30.... SPOG and Montreal on them... 

Smoked for a couple hours at 160 ish... then upped the temp to 260 ish to finish...  Bones down, no foil, watched for pull back on the meat for doneness...   Bride said they were outstanding...  tender, with a little bit of pull to get the meat off of the bone...   I do pork ribs like that also... 

yeh im with dave..i love shortys and i never foil anything to begin with, do them just open faced and rubbed for pull back, i usually pick a couple wimpy ones to throw in alongside the big shortys i get because i know ill want something to eat while theyre going..haha..which in turn will help me get a tastier understanding of how far along we r...

hell sometimes i go as far as running them at 275-300 range. never had a disappointed mouth or tummy at my table. good luck and look forward to some view!!
I did 3 racks on Monday, used 3-2-1. Came out tender as hell. Though, last time I just threw them on at 225 for about 6 hours, and they came out with a nicer bark, and better taste. Think I'm going to do them that way from now on.

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I like them like Dave & Turnandburn mentioned, and I like then 3-2-1.

It's all good !!!

If they're real fatty, I would go with the 3-2-1 for sure!!

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I've always been a foiler, but I think it's time to branch out. I prefer a little tug, and some bark would be a nice bonus. And the short ribs I have are definitely not fatty.

I think I got a plan, thanks all!! 
Here are the ribs. I found a nice package of back ribs to do along side the shorty's.

Here's a close up of the short ribs. Very little fat, and longer than the ones I've seen in the grocery store (I got these at the farmer's market) Turns out they are separated, in the package it looked like they were still connected

The underside of the back ribs after trimming. The membrane on these is very thick and often covered with fat so I removed all that. There was some nice marbling on the meat side, so I don't think I'll be sacrificing any flavor.

Top side of the ribs.

Ribs were rubbed with SPOG, a little paprika and smoked over a mixture of pecan and cherry.

It's beastly hot out this weekend, so I'm keeping a close eye on the temps. Running at about 235. I discovered I had some of JJ's foiling juice leftover so I'm doing one of the back rib racks 

3-2-1 using that. (it's on the bottom shelf) The others I'm leaving naked. This pic is after about 3 1/2 hours. Here I had just brushed them with a little sauce. Starting to get some pullback on the naked ones so I expect those will be done soon! 

I'll post one more update when they're done. Thanks again to all who gave advice! 
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That's already some Beautiful stuff you got there, Suie!!!

I'll be back for more!!

The shorties are from the arm shoulder cross rib section!  The rack is from the rib roast.
Thanks everyone!! I did end up foiling the shorty's for a bit they were still pretty tough after 4 1/2 hours. One of them was so lean that the foiling didn't even help, but the others were very nice. 

The first rack I took off. These are the back ribs that didn't get foiled. They took about 4 1/2 hours.

The second flat rack and the shorty's. This rack went 3 - 1.5 - .5 The foiling time was spent with JJ's foiling juice, which added a nice sweetness. The shorty's just had a little apple juice in their foil time.

Side view. The top rib wasn't foiled, the bottom rib was.

Some of the short rib meat that I sliced off the bone:

Thanks for looking, and for the help!! (and details about where the cuts are from!) I'm really happy with the way these came out!
Feel free to bring some of those to Tulsa!!!
Lol I'd Fedex you some, if I could!
Lookin' good, Suie!  Nicely done!

Thanks a lot Red!
Suie all looks good so far.

Happy smoken.

Thanks David, you were a big help!
Look darn good so far! love beef ribs! Wait...didnt I say that already?
Lol yes you did! I love them too!
Oh lordy. Short ribs make me drool. Now my tee shirt is all wet. Those are going to be amazing i bet!
Lol glad you liked the q-view!
The shorties are from the arm shoulder cross rib section!  The rack is from the rib roast.
Thanks this is very helpful!
That's already some Beautiful stuff you got there, Suie!!!

I'll be back for more!!

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