first time for short ribs

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netspyder

Meat Mopper
Original poster
★ Lifetime Premier ★
Dec 18, 2022
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Collinsville, IL
finally found a local butcher that had some short ribs. been wanting to try them for a while now. got 2 slabs - one i trimmed pretty aggressively, the other i mostly left alone except to round off the corners a bit. salt n pepper rub for the first time - will experiment with more interesting things on the next cook. pit is up to 250 - ready to rock n roll.
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stay tuned for possibly a tutorial on what not to do to ribs.
 
6 hour mark. IT is 160 or therabouts. bark is looking nice. having trouble keeping the temps steady. the thing seems to want to swing wildly. this doesn't seem to draw as well as the char griller. i might have to do a stack extension. ghetto fabulous.
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Looking forward to the finish.

Beef ribs of any type is something I've not attempted yet.
 
okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...

resting
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unwrapped
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and sliced. the eating part you'll just have to imagine.
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9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.
 
Looks good. I prefer beef ribs to brisket
they are tasty - and take less time to cook. plus you get that rub flavor with every bite. 2 racks did cost me more than a prime brisket 5 lbs heavier though. i think brisket is still my favorite - i can fit 30 lbs of brisket on my pit where i can only probably fit 20lbs of ribs.
 
okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...

resting
View attachment 657509

unwrapped
View attachment 657510


and sliced. the eating part you'll just have to imagine.
View attachment 657511View attachment 657512

9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.
No comparison IMO - Beef Ribs over brisket every time. Love a properly smoked brisket but Ribs are king in my book.
 
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Great looking meal! And sometimes you just gotta let the smoker settle in where it will. Heck tomorrow it may run 225 degrees with no prob.
Jim
 
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