Beef Short Ribs help

[BrianGSDTexoma]

I doing some St Louis ribs today and want to do try some smoked beef ribs like in the image from Sam's. They pretty thick. I usually grill them Korean style. Do I just do them same as the pork ribs? Any idea on time?

 

[tropics]

Cook them like a brisket 200* F IT
start probing for tenderness around 190* F
Richie

Beef Ribs my turn

Defrosted a small rack 4 bones I think these are plate ribs. Pretty thick fat cap Trimmed & pealed the membrain off the back SP & worsy sauce Using the Kettle for this,started with 10 briqs Took about 20 minutes to get going Then the rain came Put the meat i n at 10:15 AM temp...

www.smokingmeatforums.com

 

[sawhorseray]

I do them on my offset running 250º-275º, usually takes 10-11 hours to pull at 200º-203º. Like Richie said, start probing with a toothpick around 190º. RAY

 

[Ishi]

^^ this cook them long and slow

 

[jcam222]

Looks like they have you covered here. Lots of threads on these from last summer / fall. I’d add that they are decadently rich and beefy, in my opinion nothing is need for rub but SPOG. Enjoy!

 

[BrianGSDTexoma]

This second time bought them at Sams. First time lower ones in package where total fat and this time at least have a little meat. When things return to normal and buy again they gonna have to make me a fresh package. Was hoping would take about same time as ribs. Maybe with all that fat will get done quicker. I saved good ones for grill.

 

[jcam222]

This second time bought them at Sams. First time lower ones in package where total fat and this time at least have a little meat. When things return to normal and buy again they gonna have to make me a fresh package. Was hoping would take about same time as ribs. Maybe with all that fat will get done quicker. I saved good ones for grill.

I’d smoke the good ones :)

 

[BrianGSDTexoma]

They got done in 5 hours. Pork ribs still going. Turned out very tender and tasty. Almost melt in your mouth. I do like the Korean Grilled better. They do make a great appetizer though!

 

[rc4u]

first i would NOT separate and place each in its place... i would keep like in pic and lay on grate. ... i wont even buy top sirloin less than inch n qtr thick.. you will get great results with indirect cook. i call those frankene cut ribs