Beef short ribs

brandonh1987 · 10-01-2013, 05:52 PM

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 · 10-01-2013, 06:47 PM

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.

captmoby · 10-01-2013, 07:07 PM

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

Fwismoker · 10-01-2013, 07:39 PM

Quote:

Originally Posted by captmoby

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!

Gary in Va · 10-01-2013, 07:40 PM

Quote:

Originally Posted by captmoby

Can we see a picture of your rack?

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

Tonybel · 10-01-2013, 09:45 PM

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

luke duke · 10-02-2013, 09:08 AM

Quote:

Originally Posted by brandonh1987

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 · 10-02-2013, 09:18 AM

This is how they can turn out.

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

aawa · 10-02-2013, 09:27 AM

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 · 10-02-2013, 09:33 AM

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 · 10-02-2013, 01:35 PM

I would be happy with any of those

Mdboatbum · 10-02-2013, 04:32 PM

Quote:

Originally Posted by luke duke

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 · 10-02-2013, 04:33 PM

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 · 10-02-2013, 04:35 PM

Quote:

Originally Posted by Mdboatbum

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!!!

luke duke · 10-03-2013, 08:45 AM

Quote:

Originally Posted by Mdboatbum

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.

10-01-2013, 05:52 PM	#1
brandonh1987 Full Fledged Farker Join Date: 01-21-13 Location: AZ	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?

10-01-2013, 06:47 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-01-2013, 09:45 PM	#6
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	3-2-1 should work with salt,pepper,onion,garlic with hickory or oak for smoke. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

10-02-2013, 09:27 AM	#9
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

10-02-2013, 09:33 AM	#10
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	They're kinda like brisket....season with salt and pepper and cook hot (like 300-325) until probe tender. No need to wrap... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:46 AM..

10-01-2013, 07:07 PM	#3
captmoby On the road to being a farker Join Date: 09-28-10 Location: Pretty Prarie, Kansas	Can we see a picture of your rack? That might help us help you.

10-02-2013, 09:18 AM	#8
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	This is how they can turn out. *This isn't my pic. Those ribs were cooked by John Mueller.

10-02-2013, 01:35 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would be happy with any of those __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-02-2013, 04:33 PM	#13
dobdabomb Full Fledged Farker Join Date: 06-01-13 Location: Huntsville, AL	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. __________________ Team Smokin' Hot Racks, Assassin 28, 2 L BGE's/Weber 26.75/Guru DX2 & Wifi/Thermapen Orange!