Beef short ribs

brandonh1987 · Oct 1, 2013

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 · Oct 1, 2013

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/showthread.php?t=167301

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

Pictures should be fixed.

captmoby · Oct 1, 2013

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

Fwismoker · Oct 1, 2013

captmoby said:
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 · Oct 1, 2013

captmoby said:
Can we see a picture of your rack?

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

Tonybel · Oct 1, 2013

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

luke duke · Oct 2, 2013

brandonh1987 said:
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 · Oct 2, 2013

This is how they can turn out.

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

aawa · Oct 2, 2013

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.

daninnewjersey · Oct 2, 2013

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 · Oct 2, 2013

I would be happy with any of those

Mdboatbum · Oct 2, 2013

luke duke said:
This is how they can turn out.

*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 · Oct 2, 2013

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 · Oct 2, 2013

Mdboatbum said:
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 · Oct 3, 2013

Mdboatbum said:
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.

V-wiz · Oct 3, 2013

^thats a great photo id be all over that any day

Beef short ribs

brandonh1987

Full Fledged Farker

Ron_L

Administrator

captmoby

Knows what a fatty is.

Fwismoker

somebody shut me the fark up.

Gary in Va

Knows what a fatty is.

Tonybel

Babbling Farker

luke duke

is Blowin Smoke!

luke duke

is Blowin Smoke!

aawa

Babbling Farker

daninnewjersey

Babbling Farker

Big George's BBQ

somebody shut me the fark up.

Mdboatbum

Full Fledged Farker

dobdabomb

Full Fledged Farker

peeps

somebody shut me the fark up.

luke duke

is Blowin Smoke!

V-wiz

is Blowin Smoke!

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