Featured First Dance with Whole Smoked Short Ribs

[cinnamonkc]

Hi,
I stumbled across several racks of whole beef short ribs. There’s about five ribs per rack and I’m going to smoke them for a little gathering I’m having tomorrow. I’m still vacillating on whether I’m going to leave them whole or cut them up first. They are about 2 inches high. I have seen people post that both methods have turned out successfully. I like the idea of bark all the way around instead of just on top.
I will be rubbing them tonight and planning on about 8-10 hours at 225.
Karen

PS. I’ve been AWOL for awhile, but I am tickled to be back. Two bouts with cancer and a major move from So Cal to NH and I am ready to roll.

 

[sandyut]

YUM them look good. I would leave whole. Congrats on beating cancer (at least I hope you beat it). Left Cali - huh - not surprised. I left there in the early 1980's

Cook kinda like a brisket. Go light on the rub, the meat concentrates down. I did them straight through no wrap. there should be plenty of fat to keep them all nice and juicy

 

[TNJAKE]

Leave whole for sure

 

[disco]

Watching!

 

[tallbm]

Congrats on being back and feelin better.

I'm on the wagon of smoke hole simply to avoid drying/crusting up any of of the smaller surface "square end" cuts of the meat you get if you cut them up. One big chunk means only the outer square areas may dry or crust up a little more than desired but nothing more than that.

Also I'm a little worried about your time frame at 225F. Those ribs won't care if you bump up to 275F or higher as long as you aren't burning them.

Best of luck and let us know how it goes with some amazing pictures :)

 

[smokin peachey]

Welcome back, it’s good to hear you are a cancer survivor. I’d leave them whole for sure. I look forward to seeing pics from your gathering.

 

[cinnamonkc]

YUM them look good. I would leave whole. Congrats on beating cancer (at least I hope you beat it). Left Cali - huh - not surprised. I left there in the early 1980's

Cook kinda like a brisket. Go light on the rub, the meat concentrates down. I did them straight through no wrap. there should be plenty of fat to keep them all nice and juicy

Thank you. I beat both of those bastards. Breast and Colon.
I was definitely not going to wrap. I want a luscious bark. :-D

 

[cinnamonkc]

Congrats on being back and feelin better.

I'm on the wagon of smoke hole simply to avoid drying/crusting up any of of the smaller surface "square end" cuts of the meat you get if you cut them up. One big chunk means only the outer square areas may dry or crust up a little more than desired but nothing more than that.

Also I'm a little worried about your time frame at 225F. Those ribs won't care if you bump up to 275F or higher as long as you aren't burning them.

Best of luck and let us know how it goes with some amazing pictures :)

I like the idea of going a little hotter, it means I don’t have to get up as early. Although I am starting a pork butt tonight too, so will be a light sleep tonight.

 

[JLeonard]

Welcome back.....And congrats on the double win! Looking forward to seeing pics of your cooks.
Jim

 

[sandyut]

I beat both of those bastards. Breast and Colon.

NICE WORK!

 

[Bearcarver]

I leave mine the way I get them---2-Up.
Maybe you could split the difference, and cut them into pairs & 3s.
Here's how I did mine:
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[jcam222]

Welcome back!! I like doing my dinos whole. Like tallbm i do mine at 275F. I also like to spritz mine with a mix of 1 cup vinegar to 1/4 Frank’s red hot. I never wrap them. Man now I want to cook some lol.

 

[cinnamonkc]

Welcome back!! I like doing my dinos whole. Like tallbm i do mine at 275F. I also like to spritz mine with a mix of 1 cup vinegar to 1/4 Frank’s red hot. I never wrap them. Man now I want to cook some lol.

I spritz with a mix of single barrel, apple cider vinegar and apple juice.

 

[cinnamonkc]

Ribs rubbed and wrapped for the night.

 

[912smoker]

Glad you beat it and looking good so far !

 

[pc farmer]

Waiting for the cook. Glad you beat cancer, my sister didn't.

 

[cinnamonkc]

Waiting for the cook. Glad you beat cancer, my sister didn't.

I am so sorry. :-(

 

[bigwayne]

Was looking for the after pics. Found them here:

Beef Ribs on the Smoke at 6 am

Okay, the ribs are officially on the smoke. Using a mix of woods. I let them macerate overnight in the rub and salt. Pork butt went on last night at 8 pm. Pretty excited to see how this batch of short ribs comes out. I have never done them before. They are about two inches thick and full...

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