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Second Attempt at Short Ribs

jlloyd99

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This weekend Ben and I made another attempt at Beef Short Ribs. These definatly turned out better thant our first try. We left them on the smoker much longer. I wrapped in foil along with some italian marinade after the meat had pulled away from the bone and left them braising in the foil for a couple hours. We pulled them and ate them right after the foil stage so this was a 3-3 instead of a 3-2-1. Still not fall off the bone but definatly better.

We also had a couple of BC chickens on that turned out great as well.
 

Dutch

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Lady J, Keep working at it and one day you'll get there- What internal temp did you cook the short ribs to? The meat on short ribs is a working muscle and can be a bit tough. Cooking them to an internal temp of 180-190 will beak down the connective tissue and seeing as how your using a version of the 3-2-1 method and braising them, they shouldn't dry out.
 

larry maddock

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yo lady j,
i will try a 3/3 mysefl and get back to you.

i have done a 3/2 with internal temp of
165.
they where a little tough---but good.

maybe 3/3 will take them to 180,
like my mentor dutch says to go to.

im learning new stuff all the time.
 

jlloyd99

Meat Mopper
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Joined Feb 13, 2006
That may be my problem Dutch, I'm not probing the ribs. There just didn't seem to be a good place to put the probe seeing as they are very fatty and narrow. I just figured I would cook by sight. The other thing I've thought of doing is to render all that fat off them in the oven then put them on the smoker but I don't think we'd get as much of a smoke flavor that way. Well I guess we'll just keep trying and one of these day's we'll get it right.
 

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