How to do Beef Short Ribs?

[Burly567]

I bought a chunk of beef short ribs from Mark Cremeens of Brand 2S Meats, LLC (sells and ships online from Brand2Smeat.com). A local rancher who raises his own grass feed totally organic cattle.

Anyway, I bought these ribs and have them thawing right now. Problem is, I don't have a clue on how to smoke them. I've tried to read up here but I haven't found a definitive way to do so.

I want/need to do them properly so I'm begging for help with these.

Burl

 

[radioguy]

Smoke them just like brisket, start probing at 195F internal temperature, take em out when they probe like warm butter. Wrap in foil and rest 40 mins to an hour.

If you have sous vide try and search here

RG

 

[Burly567]

Thanks RG. I'm a newbie and haven't done a brisket yet. I just got my MES about 2 weeks ago.

 

[ofelles]

Do them properly, the right way, definitive!?! Be careful of what you ask for. Many,many,many opinions. I understand the wanting to know. But I have found that, unfortunately, there is often maybe mostly no one right correct way.
That being said you will get GREAT advise and insight.

 

[radio]

Radioguy's post above is spot on. I like to take mine to about 160°, then place them on a rack in a disposable aluminum pan, add my magic elixir of brewed coffee and beef base cover tightly and cook until probe tender. The drippings mixed with the beef base and coffee makes Au Jus or gravy to die for!

 

[Burly567]

Thanks. The coffee is interesting!!

 

[mooncusser]

I've only smoked them once, and agree with the advice above. Hit them with your choice of rub or SPOG is fine. Smoke to around 160F and then into a foil pan with braising liquid, cover with foil and continue to probe tender. Enjoy!

 

[chilerelleno]

These are full racks of Chuck, Short ribs.
Plate, Short ribs would be cooked the same.

Adam's Rib? Nope IMPS #130 Chuck Short Ribs
Bodacious Beef Ribs, No More Teasing Time to Start Pleasing