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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-01-2013, 05:52 PM | #1 |
Full Fledged Farker
Join Date: 01-21-13
Location: AZ
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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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10-01-2013, 06:47 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"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 |
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10-01-2013, 07:07 PM | #3 |
On the road to being a farker
Join Date: 09-28-10
Location: Pretty Prarie, Kansas
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Can we see a picture of your rack?
That might help us help you. |
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10-01-2013, 07:39 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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It's amazing how with Q talk you can get away with more things. This used to get me slapped!
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10-01-2013, 07:40 PM | #5 |
Knows what a fatty is.
Join Date: 01-09-08
Location: McGaheysville, VA
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Now THAT is a question you have to be careful who you ask.....
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Gary Cline Gary's Barbeque McGahyesville, VA "You can't drink all day unless you start in the morning" |
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10-01-2013, 09:45 PM | #6 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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3-2-1 should work with salt,pepper,onion,garlic with hickory or oak for smoke.
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10-02-2013, 09:08 AM | #7 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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10-02-2013, 09:18 AM | #8 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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10-02-2013, 09:27 AM | #9 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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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~Ren~ Fat Kids Club Founding Member |
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10-02-2013, 09:33 AM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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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...
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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.. |
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10-02-2013, 01:35 PM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I would be happy with any of those
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10-02-2013, 04:32 PM | #12 | |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Quote:
I'm sure they tasted good though. |
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10-02-2013, 04:33 PM | #13 |
Full Fledged Farker
Join Date: 06-01-13
Location: Huntsville, AL
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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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10-02-2013, 04:35 PM | #14 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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10-03-2013, 08:45 AM | #15 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
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