Beef Short Ribs ???

Big George's BBQ · 04-26-2014, 09:09 AM

I have done them in the past but not for a while If I can find some nice ones how long should I figure @ 250-275 I know all of this depends on how meaty they are

campdude · 04-26-2014, 09:13 AM

Roughly 4 to 6 hours.

Just BS · 04-26-2014, 09:20 AM

I cooked mine between 225-250° (tried to keep it at 250). Went 8 hours and they were under done.

campdude · 04-26-2014, 09:25 AM

Were they monster sized ribs? I usually smoke at 275* to 300*. Never had them go more than 6 hours. At lower temps, I have had them take forever.

Quote:

Originally Posted by Just BS

I cooked mine between 225-250° (tried to keep it at 250). Went 8 hours and they were under done.

LMAJ · 04-26-2014, 10:24 AM

Brisket on a stick!

Zin · 04-26-2014, 12:26 PM

Short ribs 5-6 hrs 275 is the magic temp and time. Past 6 hrs you are just drying out the ribs. This is for a full rack. Cut up 4hrs max.

Just BS · 04-26-2014, 12:34 PM

Quote:

Originally Posted by campdude

Were they monster sized ribs? I usually smoke at 275* to 300*. Never had them go more than 6 hours. At lower temps, I have had them take forever.

Short rib "plate". Four bones. Close to a foot long. Had great pull back and looked good but they were tuff. Wood Ranch, a local restaurant advertises that they smoke theirs for 24 hours and they are awesome....like someone else sais, "brisket on a stick". I haven't tried it again.

sliding_billy · 04-26-2014, 02:30 PM

275-300 (wherever the pits settles) for me. Normally about 5 hours for a slab. When they are probe tender, you'll know it.

Big George's BBQ · 04-26-2014, 04:41 PM

Thanks everyone I was planning to these tomorrow but something has come up and may not have the time to do it Will keep all this great info and will definately put it to use

Big George's BBQ · 05-03-2014, 03:22 PM

Went to my favorite butcher today and got some beef short ribs These are huge 11 ribs about 4.8 lbs Plan to smoke tomorrow at about 250-260 for 5 to 6 hrs Will put either montreal steak seasoning or plowboys bovine bold

sliding_billy · 05-03-2014, 08:06 PM

Best of luck brother!

SmokinM · 05-03-2014, 08:27 PM

Whenever I make short ribs, it's usually 5-6 hours. What kind of liquid are you all using to braise your ribs?

mchar69 · 05-03-2014, 09:21 PM

The basic idea is to do salt and pepper only.

Big George's BBQ · 05-03-2014, 10:14 PM

I was not going to use any liquid

BBQArk · 05-03-2014, 10:30 PM

I got a slab from the butcher earlier this week (4 ribs, bones about 6" long, around 3.7 lbs. & 1.5" thick). I had a Tuscan herb combo leftover from another cook so coated the ribs with that last night (sage, rosemary, thyme, garlic, evoo), added salt & pepper. This morning, added some Texas BBQ Rub shortly before putting them on the smoker. I did a very basic cook - cooked at 225F, no wrap, no spritzing. I started checking for tenderness once they hit 190F. The two thinner ribs were tender at around 5 hours, 20 minutes. I cut them off and put the two thicker ribs back on. Those were tender about 35 minutes later. I just recently discovered BSR's and definitely plan on experimenting with them more.

The two "thin" ones:

04-26-2014, 09:09 AM	#1
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Beef Short Ribs ??? I have done them in the past but not for a while If I can find some nice ones how long should I figure @ 250-275 I know all of this depends on how meaty they are __________________ 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

04-26-2014, 09:13 AM	#2
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Roughly 4 to 6 hours. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

04-26-2014, 10:24 AM	#5
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Brisket on a stick! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

04-26-2014, 02:30 PM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	275-300 (wherever the pits settles) for me. Normally about 5 hours for a slab. When they are probe tender, you'll know it. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

04-26-2014, 04:41 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Thanks everyone I was planning to these tomorrow but something has come up and may not have the time to do it Will keep all this great info and will definately put it to use __________________ 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

04-26-2014, 09:20 AM	#3
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	I cooked mine between 225-250° (tried to keep it at 250). Went 8 hours and they were under done.

04-26-2014, 12:26 PM	#6
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Short ribs 5-6 hrs 275 is the magic temp and time. Past 6 hrs you are just drying out the ribs. This is for a full rack. Cut up 4hrs max.

05-03-2014, 03:22 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Went to my favorite butcher today and got some beef short ribs These are huge 11 ribs about 4.8 lbs Plan to smoke tomorrow at about 250-260 for 5 to 6 hrs Will put either montreal steak seasoning or plowboys bovine bold __________________ 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

05-03-2014, 08:06 PM	#11
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Best of luck brother! __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

05-03-2014, 08:27 PM	#12
SmokinM Full Fledged Farker Join Date: 04-20-13 Location: Tacoma, Washington	Whenever I make short ribs, it's usually 5-6 hours. What kind of liquid are you all using to braise your ribs? __________________ 22" Weber OTG w/ Craycort Grates, Jumbo Joe, 18" WSM, and 14" WSM Last edited by SmokinM; 05-03-2014 at 09:37 PM..

05-03-2014, 09:21 PM	#13
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	The basic idea is to do salt and pepper only.

05-03-2014, 10:14 PM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I was not going to use any liquid __________________ 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

05-03-2014, 10:30 PM	#15
BBQArk Is lookin for wood to cook with. Join Date: 07-02-12 Location: Little Rock, AR	I got a slab from the butcher earlier this week (4 ribs, bones about 6" long, around 3.7 lbs. & 1.5" thick). I had a Tuscan herb combo leftover from another cook so coated the ribs with that last night (sage, rosemary, thyme, garlic, evoo), added salt & pepper. This morning, added some Texas BBQ Rub shortly before putting them on the smoker. I did a very basic cook - cooked at 225F, no wrap, no spritzing. I started checking for tenderness once they hit 190F. The two thinner ribs were tender at around 5 hours, 20 minutes. I cut them off and put the two thicker ribs back on. Those were tender about 35 minutes later. I just recently discovered BSR's and definitely plan on experimenting with them more. The two "thin" ones: __________________ 18.5 WSM, 22.5 WSM, Weber 22.5 OTG, CyberQ WiFi