ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-01-2013, 02:43 AM   #1
kevine
Full Fledged Farker
 
kevine's Avatar
 
Join Date: 12-28-10
Location: Valencia, CA
Downloads: 0
Uploads: 0
Default Beef short ribs tips?

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 ribs...like 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.
Attached Images
File Type: jpg image.jpg (72.3 KB, 93 views)
__________________
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94
kevine is offline   Reply With Quote


Unread 09-01-2013, 10:54 AM   #2
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

About 4-6 hours. Cook till tender.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 09-01-2013, 01:03 PM   #3
kevine
Full Fledged Farker
 
kevine's Avatar
 
Join Date: 12-28-10
Location: Valencia, CA
Downloads: 0
Uploads: 0
Default

Big dog, u doing them at 225?
__________________
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94
kevine is offline   Reply With Quote


Unread 09-01-2013, 01:14 PM   #4
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

Cook them hotter...like 300. Will get them done much faster and the tenderness isn't affected....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Unread 09-01-2013, 01:34 PM   #5
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

kevine cook them flanken ribs @275-300 range till tender, will be delish. Good luck!
Zin is offline   Reply With Quote


Unread 09-01-2013, 01:55 PM   #6
kevine
Full Fledged Farker
 
kevine's Avatar
 
Join Date: 12-28-10
Location: Valencia, CA
Downloads: 0
Uploads: 0
Default

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?
__________________
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94
kevine is offline   Reply With Quote


Unread 09-01-2013, 03:33 PM   #7
mikemci
is One Chatty Farker

 
mikemci's Avatar
 
Join Date: 04-19-13
Location: Live Oak, Texas
Downloads: 0
Uploads: 0
Default

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.
mikemci is online now   Reply With Quote


Unread 09-01-2013, 06:45 PM   #8
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kevine View Post
Big dog, u doing them at 225?
Yes, I cook between 225-250.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:08 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.