The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Beef short ribs (http://www.bbq-brethren.com/forum/showthread.php?t=172276)

brandonh1987 10-01-2013 05:52 PM

Beef short ribs
 
So I got a rack of beef short ribs... I guess you call it a "chuck". Anyways, I've never smoked them before.

Not sure how to go about doing it?

Should I start out my first attempt at beef short ribs by doing a 3-2-1? And after this first attempt adjust to my likings?

Ron_L 10-01-2013 06:47 PM

I treat them like a brisket and cook until probe tender. the last ones I did took 4:45 at 250 to get probe tender, no foil.

http://www.bbq-brethren.com/forum/sh...d.php?t=167301

(The pictures are broken. I'll fix them shortly)

Pictures should be fixed.

captmoby 10-01-2013 07:07 PM

Can we see a picture of your rack?
That might help us help you.

Fwismoker 10-01-2013 07:39 PM

Quote:

Originally Posted by captmoby (Post 2643799)
Can we see a picture of your rack?
That might help us help you.

It's amazing how with Q talk you can get away with more things. This used to get me slapped! :wink:

Gary in Va 10-01-2013 07:40 PM

Quote:

Originally Posted by captmoby (Post 2643799)
Can we see a picture of your rack?


Now THAT is a question you have to be careful who you ask.....

Tonybel 10-01-2013 09:45 PM

3-2-1 should work with salt,pepper,onion,garlic with hickory or oak for smoke.

luke duke 10-02-2013 09:08 AM

Quote:

Originally Posted by brandonh1987 (Post 2643755)
Should I start out my first attempt at beef short ribs by doing a 3-2-1?

I would definitely NOT do them that way if it were me.

Season with Kosher salt and coarse black pepper
Cook at 300F
Don't wrap
Should be done in ~4+ hours

luke duke 10-02-2013 09:18 AM

This is how they can turn out.

http://www.fedmanwalking.com/sites/d...ellerrib1w.jpg

*This isn't my pic. Those ribs were cooked by John Mueller.

aawa 10-02-2013 09:27 AM

I treat with 1 part salt, 1 part pepper, 1/4 part granulated garlic by volume.

Smoke at 300-325 degrees till probe tender.

Here are a couple of my short rib cooks.
http://i.imgur.com/iGU1Gc4.jpg
http://i.imgur.com/ssq2zhq.jpg
http://i.imgur.com/07am9UQ.jpg
http://i.imgur.com/3DVJEKn.jpg
http://i.imgur.com/C3I0kth.jpg

daninnewjersey 10-02-2013 09:33 AM

2 Attachment(s)
They're kinda like brisket....season with salt and pepper and cook hot (like 300-325) until probe tender. No need to wrap...

Big George's BBQ 10-02-2013 01:35 PM

I would be happy with any of those

Mdboatbum 10-02-2013 04:32 PM

Quote:

Originally Posted by luke duke (Post 2644308)
This is how they can turn out.

http://www.fedmanwalking.com/sites/d...ellerrib1w.jpg

*This isn't my pic. Those ribs were cooked by John Mueller.

Since that's not your pic, I can tell you that's one of the most disgusting things I've ever seen. Looks like a file photo from a surgical procedure. I love food, and photography, but this is just too brutally sharp and clinical.
I'm sure they tasted good though.

dobdabomb 10-02-2013 04:33 PM

Yeah totally against the 3-2-1 method. As mentioned cook like brisket, and probe temp normally good to go around 4hrs. I cook hot and fast, 300ish.

peeps 10-02-2013 04:35 PM

Quote:

Originally Posted by Mdboatbum (Post 2644805)
Since that's not your pic, I can tell you that's one of the most disgusting things I've ever seen. Looks like a file photo from a surgical procedure. I love food, and photography, but this is just too brutally sharp and clinical.
I'm sure they tasted good though.

Then give me some surgical procedure spare parts!!! :biggrin1: :crazy:

luke duke 10-03-2013 08:45 AM

Quote:

Originally Posted by Mdboatbum (Post 2644805)
Since that's not your pic, I can tell you that's one of the most disgusting things I've ever seen. Looks like a file photo from a surgical procedure. I love food, and photography, but this is just too brutally sharp and clinical.
I'm sure they tasted good though.

lol.


All times are GMT -5. The time now is 07:43 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.