Originally Posted by jeffturnerjr
Great looking ribs! I haven't cooked many beef ribs. I see that you cooked 5 hours at 280. Is that a pretty typical cook time/and temp for beef back ribs?
Not sure if beef back ribs are the same as the short ribs I cooked. I've never done beef back ribs before, so I don't know.
This was my first time cooking short ribs, and I scoured the internet looking for different methods. The most common I've come across is cooking at 275. I was actually planning on doing a 3-2-1 (3 hours unwrapped, 2 hours wrapped in foil, and 1 hour wrapped), but I noticed that after the first 3 hours, the ribs were actually probing pretty tender. So I switched the timing and cooked it covered for another 45 minutes (per Harry Soo of Slap Yo Daddy) and checked for tenderness after. It was probing really well, so I unwrapped it and set it back on for another half hour to try and get a better texture for the bark. Also, I checked to see how easily the meat was separating from the bone when I stuck my probe in there. So I pulled it when I felt the ribs were indicating that they were done. I was aiming for 275, but the cooker kind of settled around 280 on its own, and I didn't fight it. So the cook ended up being about 3 hours unwrapped, 45 minutes wrapped, and 30 minutes unwrapped.
I try to use times as mere guidelines, but ultimately, the feel and look of the ribs helps me to decide whether it's done or not. Hope that helps!