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kevine 09-01-2013 03:43 AM

Beef short ribs tips?
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I made these a couple months ago and just don't remember what I did. They were for a friend, and I was in a super rush (sold a car that morning, and had to go to the dealership that afternoon to buy my new truck).

BUT, they were so good, I wanted to try it again. The only thing I could find were strips of short ribs, almost like 1 1/2" thick Korean galbi ribs. So, I had the butcher cut them into individual short large beef cubes with the rib bone attached. A little smaller than the ones I got the first time, but anyone have any tips on temp and length of cook? I think the last ones I did were at 250, but I honestly don't remember how long it took.

Bigdog 09-01-2013 11:54 AM

About 4-6 hours. Cook till tender.

kevine 09-01-2013 02:03 PM

Big dog, u doing them at 225?

daninnewjersey 09-01-2013 02:14 PM

Cook them 300. Will get them done much faster and the tenderness isn't affected....

Zin 09-01-2013 02:34 PM

kevine cook them flanken ribs @275-300 range till tender, will be delish. Good luck!

kevine 09-01-2013 02:55 PM

ok, so at275-300, i'm thinking a couple hours at most, right? I'm gonna lightly dust with rub, spray with juice (?), and coat them in sauce for the last half hour to carmelize. Any thoughts?

mikemci 09-01-2013 04:33 PM

I did 2 racks with 4 bones each yesterday at 275-300. Took 4 hrs. 45 min. till probe tender. You will need to allow more than 2 hrs.

Bigdog 09-01-2013 07:45 PM


Originally Posted by kevine (Post 2609291)
Big dog, u doing them at 225?

Yes, I cook between 225-250.

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