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Unread 10-01-2013, 05:52 PM   #1
brandonh1987
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Default 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?
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Unread 10-01-2013, 06:47 PM   #2
Ron_L
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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.
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Unread 10-01-2013, 07:07 PM   #3
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Can we see a picture of your rack?
That might help us help you.
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Unread 10-01-2013, 07:39 PM   #4
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Quote:
Originally Posted by captmoby View Post
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!
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Unread 10-01-2013, 07:40 PM   #5
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Quote:
Originally Posted by captmoby View Post
Can we see a picture of your rack?

Now THAT is a question you have to be careful who you ask.....
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Unread 10-01-2013, 09:45 PM   #6
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3-2-1 should work with salt,pepper,onion,garlic with hickory or oak for smoke.
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Unread 10-02-2013, 09:08 AM   #7
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Quote:
Originally Posted by brandonh1987 View Post
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
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Unread 10-02-2013, 09:18 AM   #8
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This is how they can turn out.



*This isn't my pic. Those ribs were cooked by John Mueller.
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Unread 10-02-2013, 09:27 AM   #9
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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.




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Unread 10-02-2013, 09:33 AM   #10
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They're kinda like brisket....season with salt and pepper and cook hot (like 300-325) until probe tender. No need to wrap...
Attached Images
File Type: jpg Beef ribs 2.jpg (162.0 KB, 153 views)
File Type: jpg #9.jpg (55.4 KB, 151 views)
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Unread 10-02-2013, 01:35 PM   #11
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I would be happy with any of those
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Unread 10-02-2013, 04:32 PM   #12
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Quote:
Originally Posted by luke duke View Post
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.
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Unread 10-02-2013, 04:33 PM   #13
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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.
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Unread 10-02-2013, 04:35 PM   #14
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Quote:
Originally Posted by Mdboatbum View Post
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!!!
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Unread 10-03-2013, 08:45 AM   #15
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Quote:
Originally Posted by Mdboatbum View Post
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.
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