I have done them in the past but not for a while If I can find some nice ones how long should I figure @ 250-275 I know all of this depends on how meaty they are
Beef Short Ribs ???
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campdude
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Roughly 4 to 6 hours.
Just BS
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I cooked mine between 225-250° (tried to keep it at 250). Went 8 hours and they were under done.
campdude
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Were they monster sized ribs? I usually smoke at 275* to 300*. Never had them go more than 6 hours. At lower temps, I have had them take forever.
Brisket on a stick!
Zin
is Blowin Smoke!
Short ribs 5-6 hrs 275 is the magic temp and time. Past 6 hrs you are just drying out the ribs. This is for a full rack. Cut up 4hrs max.
Just BS
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Short rib "plate". Four bones. Close to a foot long. Had great pull back and looked good but they were tuff. Wood Ranch, a local restaurant advertises that they smoke theirs for 24 hours and they are awesome....like someone else sais, "brisket on a stick". I haven't tried it again.
sliding_billy
somebody shut me the fark up.
275-300 (wherever the pits settles) for me. Normally about 5 hours for a slab. When they are probe tender, you'll know it.
Thanks everyone I was planning to these tomorrow but something has come up and may not have the time to do it Will keep all this great info and will definately put it to use :-D
Went to my favorite butcher today and got some beef short ribs These are huge 11 ribs about 4.8 lbs Plan to smoke tomorrow at about 250-260 for 5 to 6 hrs Will put either montreal steak seasoning or plowboys bovine bold
sliding_billy
somebody shut me the fark up.
Best of luck brother!
SmokinM
Full Fledged Farker
Whenever I make short ribs, it's usually 5-6 hours. What kind of liquid are you all using to braise your ribs?
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mchar69
Quintessential Chatty Farker
The basic idea is to do salt and pepper only.
I was not going to use any liquid
BBQArk
Well-known member
I got a slab from the butcher earlier this week (4 ribs, bones about 6" long, around 3.7 lbs. & 1.5" thick). I had a Tuscan herb combo leftover from another cook so coated the ribs with that last night (sage, rosemary, thyme, garlic, evoo), added salt & pepper. This morning, added some Texas BBQ Rub shortly before putting them on the smoker. I did a very basic cook - cooked at 225F, no wrap, no spritzing. I started checking for tenderness once they hit 190F. The two thinner ribs were tender at around 5 hours, 20 minutes. I cut them off and put the two thicker ribs back on. Those were tender about 35 minutes later. I just recently discovered BSR's and definitely plan on experimenting with them more.
The two "thin" ones:
The two "thin" ones:
landarc
somebody shut me the fark up.
I always allow for a 6 hour cook and 2 hour rest. Usually works out, I like to cook plate and shortribs until they fully render, until they are super probe tender, and squeeze more than pinch
