What's the deal with these beef short ribs?

[bpinmi]

First time smoking beef short ribs. Kept it pretty simple. Trimmed off the silverskin, pulled the membrane and seasoned. Cooked at 250-275 and this is what they look like. Did the butcher put one over on me and stick me with the end of the cut or something?

 

[chilerelleno]

They do shrink up a good bit.
But that is a bit too much, yes, I'd say it's the way it was cut.
I'd say that you need to pay more attention to how the meat is cut before purchasing.

What's there looks good and probably tastes great, too bad there's not much after cooking.

 

[radio]

my guess is they were cooked longer than necessary therefore causing the extra shrinkage. they should be about like brisket as far as probing and can be tender anywhere from 195° to 205° or a tad more. did you have a thermometer probe in them?
They do shrink a good bit, but that is excessive

 

[bpinmi]

I cooked them to 200. But honestly they were already looking like that at 180.

my guess is they were cooked longer than necessary therefore causing the extra shrinkage. they should be about like brisket as far as probing and can be tender anywhere from 195° to 205° or a tad more. did you have a thermometer probe in them?
They do shrink a good bit, but that is excessive

 

[Jabiru]

I find that happens alot with Beef Short ribs. I personally don't do them anymore in the smoker as they take a long time for minimal meat due to shrinkage, I prefer the Pork or Lamb Ribs by miles.

if I have to do them, I smoke for an hour then pop in slow cooker

 

[chilerelleno]

This is how mine turn out, I buy them in the cryovac bag, two racks per... Plenty of meat.

 

[chilerelleno]

I find that happens alot with Beef Short ribs. I personally don't do them anymore in the smoker as they take a long time for minimal meat due to shrinkage, I prefer the Pork or Lamb Ribs by miles.

if I have to do them, I smoke for an hour then pop in slow cooker

Shrinkage, yes, but most meat does.
Pork and Lamb, yum!
Minimal meat, you buying Back Ribs?
Long time, compared to smoking what, chicken, chops or steak?
Slow cooker? <<< Heresy!

Just yanking your chain.

 

[radio]

This is what mine look like after cooking. Done in a stick burner at roughly 275 degrees

 

[Jabiru]

Shrinkage, yes, but most meat does.
Pork and Lamb, yum!
Minimal meat, you buying Back Ribs?
Long time, compared to smoking what, chicken, chops or steak?
Slow cooker? <<< Heresy!

Just yanking your chain.

Haha. Got me. By the sounds of it I need to practice with them as yours look the goods!

I think our Meat is just not the same as you guys across the water, when I buy the short ribs they just dont seem to have much meat on them.

 

[bpinmi]

Well I think I found the problem. Running the grill this morning and thinking I'm cooking at 250 and I'm really cooking at 300+. Probably cooked those beef ribs last night too hot and too fast.

 

[chilerelleno]

Beef ribs cook better in my opinion at higher temps, 275°-300°.
Its what I cook most beef at.

 

[mfatty500]

Would leaving the silverskin on reduce the shrinkage a bit? I've read that some people leave it on. Just don't know if you would get the as much smoke to the meat, though.

 

[chilerelleno]

Would leaving the silverskin on reduce the shrinkage a bit? I've read that some people leave it on. Just don't know if you would get the as much smoke to the meat, though.

I don't bother to remove it with any rack ribs, plenty of smoke, retains moisture for juicier meat.