What is your process for smoking racks of short ribs?

[nomad_archer]

So I have 2 racks of beef short ribs I'm planning on doing on the WSM this weekend. Only one problem I have no idea how to prep, smoke (temp), and general process for cooking them. I've seen some beauties posted here. So what is everyone's process for doing beef short ribs?

Rack 1

Rack 2

 

[SmokinAl]

Cook them just like a chuck roast.
They need to get to an IT of around 200-205.
Al

 

[tropics]

I used a kettle to do some

Beef Ribs my turn

Defrosted a small rack 4 bones I think these are plate ribs. Pretty thick fat cap Trimmed & pealed the membrain off the back SP & worsy sauce Using the Kettle for this,started with 10 briqs Took about 20 minutes to get going Then the rain came Put the meat i n at 10:15 AM temp...

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Richie

 

[Electric88]

The rack I got that looks like yours, I cut into quarters (so two bone segments). I plan on doing two of them this weekend (first time as well). My understanding is to basically treat it like a brisket. I'm planning on doing a rub of Salt, Pepper, and Garlic powder, and throw it into hickory smoke for 6-8 hours at about 250 until IT hits about 200 and probe can go through the membrane with no problems. Some people wrap with butcher paper, some don't. Not sure what I'm going to do yet on that one.

 

[Electric88]

Also, don't remove the membrane on the backside. My understanding is that the ribs will fall apart if you do.

 

[tropics]

Also, don't remove the membrane on the backside. My understanding is that the ribs will fall apart if you do.

Did you look at my post?
I don't think they fell apart.

Richie

 

[Electric88]

Did you look at my post?
I don't think they fell apart.
View attachment 431512
Richie

I had not seen your post. To this point, I was basing my statement on what I'd heard from others. Looks good though!

 

[tropics]

I had not seen your post. To this point, I was basing my statement on what I'd heard from others. Looks good though!

Sorry I thought you were the OP
Richie

 

[nomad_archer]

This seems simple enough. Any idea on a rough cook time? I know to cook to temp just curious if this is a 3-4 hour cook or 8-10 hour adventure.

 

[Bearcarver]

So I have 2 racks of beef short ribs I'm planning on doing on the WSM this weekend. Only one problem I have no idea how to prep, smoke (temp), and general process for cooking them. I've seen some beauties posted here. So what is everyone's process for doing beef short ribs?

I make any kind of Beef Ribs like the "Step by Step" Below:
Smoked Beef Prime Rib Dinos (With Extra Meat)

Everything is included, like Prepping, Temp, Time, etc.

Bear

 

[thirdeye]

They are a long cook and because I start with a 250° pit temp, mine take at least 8 hours. Prep is minimal, trim off any tags that might burn and no need to remove the membrane. Really no reason to season the bone side, but I will add some cracked pepper. Season the meat with what ever suits you, but at least salt and pepper. If you want to use a mustard slather, try thinning it out with pickle juice. I smoke mine bone down the entire time, even for the wrap step. After 2 hours I'll spray them a couple of times before wrapping. For reference, this rack is on a 1/4 sheet pan, so the bones are about 10" long.

After 4 or 5 hours I'll get the color I want, and the bark is set... the internal might be in the 160°'s. And I'm hardly getting any pull-back.

Here is a close-up right before wrapping

The wrapped step will take 4 or 5 hours, and you want to pay attention to both tenderness and pull-back. Open the pouch after 2 or 3 hours to get an idea how they are doing. Many people get anxious and pull them too early, but be mindful that they take a long time to tender up. Don't use internal temp as a guide for doneness, you want to cook them tender by feel (probing) , just like you would a brisket or pork butt. Think of them as a brisket point an a stick. Some people take them to an almost shredable state, I don't go quite that far but I've had the bones fall off when slicing.

I rest mine at least 2 hours in a hot box, longer if I can get away with it. If you slice too early you will loose valuable juice.

 

[nomad_archer]

onger if I can get away with it. If you slice too early you will loose valuable juice.

Those look awesome. I cook brisket to an IT of around 200 before I start probing for doneness. Would a similar process apply here?

 

[thirdeye]

Those look awesome. I cook brisket to an IT of around 200 before I start probing for doneness. Would a similar process apply here?

Sure, that would work fine, or even 190° because you need a baseline feel so you can tell how much the tenderness is improving over time. My point of not using internal temps as the gospel is based on the fact there is no magic number and that meats perform differently from both species to species, but cut to cut. For example, one brisket might tender up by the time it reaches 202°, and another one might have to remain at 202° or 203° for an hour or longer before it gets tender. This sounds goofy but two things that will simulate the probe feel for tenderness are a cup of Jell-O, or room temperature peanut butter. And, you want to take note of how the probe feels going in and coming back out or the meat.

 

[browneyesvictim]

Them are going to be real good!!!

Beef Chuck Short Ribs

Seeing all the beef DINO ribs posted lately inspired me to redouble my efforts to find some locally. I go to a local butcher outlet occasionally and I have never seen them in their glass case. I figured I ought to ask! Glad I did! Otherwise I would still be looking! And at under $4 a lb.. what a...

www.smokingmeatforums.com

 

[jcam222]

I had a hell of a time getting the membrane off mine. Mine came out great but I want to get the membrane off better next time.

 

[nomad_archer]

I have one rack resting the other has hung up at 185 degrees. I'm giving it a little bit longer. If I pick it up and it feels like it's falling apart in the butchers paper I'm going to pull them.