Beef Short Ribs - Plan for what I have?

[illini40]

I have some beef short ribs, see the photo below. I get confused on the different types, so not exactly sure what I have.

The thickest ones are about 2.5" thick (standing, bones to the top), and they are all about 7" long.

My plan was simply to smoke them at 225* to 250*, unwrapped the entire time. Take them to around 200* IT.

Would this be best for what I have?

What time should I estimate at?

 

[WaterRat]

When I've done short ribs at your planned temp it took around 6hrs. 200°F IT might be enough, mine have gone 205+ to finish - you want to start probing for tenderness around 190+, a toothpick should slide in with ease. You can also braise them after the IT hits 160ish which is nice it you want some tasty jus.

 

[chilerelleno]

I have some beef short ribs, see the photo below. I get confused on the different types, so not exactly sure what I have.

The thickest ones are about 2.5" thick (standing, bones to the top), and they are all about 7" long.

My plan was simply to smoke them at 225* to 250*, unwrapped the entire time. Take them to around 200* IT.

Would this be best for what I have?

What time should I estimate at?

View attachment 374556

Those look to be Chuck Short Ribs.
They look to have been cut in a thin strip style (Flanken Cut) for Korean Style Short Ribs so the reality is is that they're probably 1/2"-3/4" wide/long (bone length).
Too bad they're not cut 2"-3" long or the whole rack uncut, be better for smoking.
They're gonna cook relatively quickly so getting a lot of smoke flavor might be hard.

I'd search these forums or online for BBQ Korean Short Ribs and model the cook after one of those, but with whatever flavor profile you desire.
Ideally you'll want to either put these in a crockpot for a slow braise, or marinate/spice and do a hot-n-fast grill.

Just my $0.02

 

[noboundaries]

The ones I get look like yours, but I can't tell how "deep" yours are in the picture. The ones I get are 2.5"x2.5"x7". When placed bone/membrane side down, they easily stay upright so all the meat is opposite the bone and heat.

I lightly dust them the night before, seal them in plastic, then throw them in a 225F smoker for at least 4 hours. Then I bump up the heat to 275F to speed the finish. No spritzing or wrapping. I take them off when they are probe tender, usually a couple hours later, or so. Probe for temp, 200F is good, but don't go by temp alone. Go by that butter tender feel, which could be earlier or later.

I don't have a pic of the longer ones I get nowadays, but here's a couple pics of standard cut short ribs I pulled out of the freezer in July last year.

 

[illini40]

Thanks for the input. I think I'll plan for about 4-5 hours on the Traeger and just keep an eye on them. If they go quick, I'll just pull them. Fingers crossed!

 

[illini40]

Those look to be Chuck Short Ribs.
They look to have been cut in a thin strip style (Flanken Cut) for Korean Style Short Ribs so the reality is is that they're probably 1/2"-3/4" wide/long (bone length).
Too bad they're not cut 2"-3" long or the whole rack uncut, be better for smoking.
They're gonna cook relatively quickly so getting a lot of smoke flavor might be hard.

I'd search these forums or online for BBQ Korean Short Ribs and model the cook after one of those, but with whatever flavor profile you desire.
Ideally you'll want to either put these in a crockpot for a slow braise, or marinate/spice and do a hot-n-fast grill.

Just my $0.02

Thanks for clarifying what exactly this cut is!

 

[illini40]

The beef short ribs just went on the Traeger around 12:30 PM. Currently have the smoker on the smoke setting, with Traeger Hickory pellets.

Trying out the Plowboys BBQ Bovine Bold rub on them for the first time.

After some quick weighing, I think I have just a bit over 3lbs. Unfortunately, they vary in size quite a bit.

 

[mike5051]

Looks like a good start!

Mike

 

[illini40]

At 1.5 hours into the cook. I'm getting IT readings of 110* - 115*. Just turned the Traeger up to 225*.

 

[will work 4 bbq]

Looking good!

 

[chilerelleno]

Looking good.
Those really aren't very uniform, must've been the end pieces from cutting up racks.
There is some good meat on'em though, aught to cook up real tasty.
I'd kick the temp up to 275° once you've a couple hours of smoke on them, get a nice color/bark on them.

 

[illini40]

3 hours in, and I have now put them in a foil pan with some beef broth and covered. I plan to run then covered for a bit and then take them out (like pork ribs) to the let the bark set back up for just a bit at the end of the cook.

 

[illini40]

The beef ribs turned out ok - not my best. There were some tender pieces and some dry pieces. Which, I kind of expected with the differences in sizes, and I did not watch them as close as I should have.

They were on for around 5 hours.