Help me get short ribs done on time

[Hockeydudde]

My usual approach would be to start the day before in the offset, smoke till bed time, finish overnight in the oven or electric smoker then keep in a warmer till eating time.
For a few reasons, that won't work this weekend.

Cook day is tomorrow, we have guests coming over and someone else is providing the meat, so the pressure is a little higher than usual. That said most people coming have eaten my BBQ before (4 hours later than planned ).
I will cook to tenderness, but my goal timeline is on the smoker by 7 am, wrap when I'm happy with the bark, tender and in the warmer by 2 pm. Eat around 3 pm. Probably target 275 - 300 on the offset. I'm fine with longer in the warmer, but want at least 30 minutes to rest.
Is this doable?
Should I push eating time back to dinner (6 pm)?
Any other tips for success?
Thanks!

 

[Hockeydudde]

Oh also, this will be the first time in using the propane burner that came with my big offset. Going to use it to hold temp while we go to church. Trying to decide whether I mostly run wood and only use the burner while we are gone, or just run the burner the whole time with wood sitting on it for smoke.

 

[Rafter H BBQ]

Just an old redneck perspective… but short ribs provided by someone else (I understand the pressure feeling), a new method and trying to rush! I’d personally push dinner back til 6. Short ribs take time to render as I am sure you know! Rushing things in my opinion is just going to make things worse.

 

[JLinza]

I agree, trying to give yourself more time is the ticket. I always hate when my wife asks when food will be ready, and I have to tell her, " oh 4 more hours" . I've been there. Lol

 

[chopsaw]

Oh also, this will be the first time in using the propane burner that came with my big offset. Going to use it to hold temp while we go to church.

Not a fan of unattended cooks , but propane and leaving ? Mixed in with first time ,,,,

 

[Hockeydudde]

Message received loud and clear, lol. Dinner is pushed back.
@chopsaw , I saw your message around the time we will leave for church, so I just started a 2 hour dry run. So it'll only be a "sort of " new method . If it didn't go smooth, we "can" go to church tonight, but my wife wants to go in the morning.

 

[jcam222]

I do think that at 275 then 300 when you wrap you will finish in 6-7 hours to 205F / probe tender. Always safe to plan extra time though, meat sometimes has a mind of its own. You didn't specify what type beef rib. I assume these are whole 3 or 4 bone plates?

 

[Hockeydudde]

I do think that at 275 then 300 when you wrap you will finish in 6-7 hours to 205F / probe tender. Always safe to plan extra time though, meat sometimes has a mind of its own. You didn't specify what type beef rib. I assume these are whole 3 or 4 bone plates?

Thanks for the guidance. Definitely still going to shoot for the higher temp to make sure we get done.
I'll let you know what they are when I find out. About to unwrap and season. The cow was NOT butchered at a USDA approved facility, so you never know what you'll get...

 

[noboundaries]

Personally, if there's no sugar in your rub, I'd shoot for 325°F. Why? I've done short ribs twice in the past month. 1st time: 8 short ribs. 325°F. Probe tender in 4 hours. Rested for an hour. Melt in your mouth goodness.

2nd time, just this past week. 10 ribs this time. 275°F for 4 hours. Meat temp was at 175°F. Cranked the heat up to 325°F, and it took another 90 mins to get probe tender. Rested an hour.

I like ZERO probe resistance on short ribs.

Gonna be using the rendered drippings tonight to cook shabu shabu beef (thinly sliced fatty New York loin) with veggies.

Happy Ribbing!

Ray

 

[Hockeydudde]

Alright, thanks for all the good tips. I love this place.
We managed to go to mass tonight, so it's on for tomorrow.
Going to shoot for 300. Got several other things going on, so I'll start a separate thread.
Wish me luck!

 

[Hockeydudde]

Started a thread for the whole cook.

Cleaning out a freezer cook

We have some friends that are moving and asked for help cleaning out a freezer. Having a "small" party today and cooking all the odds and ends from their freezer. 7.5 lbs beef short ribs 7.5 lbs lamb ribs 6 lbs lamb neck meat Ask seasoned and ready for the smoker. I'm out of oak and...

www.smokingmeatforums.com

So relieved I don't have to leave mid cook!
Thanks again for the tips all!