Tips on Beef Short Ribs?

[Brian88]

Hello everyone!

This will be my second post after my Roll Call intro, and i just wanted to know if anyone could give me some tips on smoking plate beef short ribs. Im fairly new to smoking but i have smoked pork ribs, tri tip , fish and steaks before. I have a GMG Davy Crocket pellet smoker and was planning to use a oak-hickory-mesquite blend of pellets, to smoke a 4 bone plate of short ribs at 265 F, with a simple. Salt, pepper and a slight bit of garlic rub tomorrow .

My question is , should i spritz the ribs with a light beef broth mix every few hours or would a texas crutch wrap with a bit of broth be better? Is it even needed for beef ribs? Most of my smoking ive done at about 225F but many of the videos ive seen and researched show a higher temp for beef ribs.

Secondly, and i appologize if this is a stupid newbie question, but can a spritz have a bit of red wine in it? Or would that just dry out the ribs and leave a bad taste? Was thinking of adding a small amount of red wine to beef broth for a spritz.

Im happy for any tips or thoughts! Its great to be able to ask so maby helpful and experienced snokers on here!
—-UPDATE—-
well ive been smoking my ribs at 250 for 2 hrs now and was about to apply a spritz, but im worried my smoker is running too hot. The internal temp is at about 170-175... seems too high for a 6 -7 hour smoke. Ive attached a picture. I still see blood leaching out.

Thanks for any tips! :)

 

[rc4u]

i dont know if theres no wrong way just different ways, so you doing whats in your thoughts will work, now i use roasted garlic{ i have a little clay thing to roast garlic and just store till used} smashed to paste to rub on beef ribs over the salt n pepper and let stand an hour. i start mine on low temps like 200-225 with already established smoke to absorb goodly. i like mesquite for hour then to hickory then up to 250 . i always smoke on the upper racks in my smoke hollow 44. i also start with my smoker with propane heating the cast iron pans with lump charcoal in em to start and add the wood chunks to get to temp. then turn off propane and keep the lumps n chunks going for few hours then back to propane n chips ect.. after 3-4 hrs i wrap with sauce. n finish on higher temps to carmelize.. they are good but i keep bourbon and chair handy to watch.

 

[rc4u]

like the pans under my last butts. i actually have bricks on top of my smoker also

 

[kruizer]

The only advice I can offer is to smoke them until probe tender. They will most likely be the same temp range as brisket, About 200 to 205 but start checking at about 195.

 

[WaterRat]

The only advice I can offer is to smoke them until probe tender. They will most likely be the same temp range as brisket, About 200 to 205 but start checking at about 195.

^^^^what he said ;)

 

[Brian88]

Thanks guys, appreciate the info! I took the ribs out at about 6 hrs and were quite tasty. Sadly i think i over cooked them just a bit. May have had some issues with the food probe thermometer, and i discovered the right side of my smoker heats a bit more than the left. Still, for my first beef short rib smoke, im happy. Its a learning experience. Next time ill account for uneven cooking.

 

[sawhorseray]

It's brisket on a stick and you have to watch like a hawk Brian. I like to do them on my SQ36 offset start probing and watching hard at 195º as previously stated. Even when we're not thrilled with what we've done, some folks will think it's the best ever! RAY

 

[rc4u]

k if ya have left overs ya want to try something then put em in a crockpot and add stewed tomatoes and sauce and of course some Q'sauce. it will caramelize keep on high for 2-3 hrs hours then down 2-3 more.. i add couple potato's for the gravy right away. it works. my mom did this as well with kraut n dumplings also. heck i didnt have grilled shorts till '74