Please tell me how to do beef ribs.

sarth67 · 02-22-2020, 10:46 AM

I have watched all the video's I have cooked hundreds of pounds of Que I have cooked competitions I have had people try to finance me opening a restaurant. .
I have not yet cooked a rack of beef shortribs that I liked.
Does anyone have the idolts pitmasters guide to beef ribs.
PLEASE and thank you

Stlsportster · 02-22-2020, 10:54 AM

Oakridge Black Ops. Make sure you get plate short ribs. The 3 bone section not the 4 bone. Trim the hard fat. Don’t mess with the membrane.

275-300 for about 5 hours till they probe like butta. No wrap just naked the entire way. When you pull them, wrap in foil or butcher paper and let em rest a bit.

rwalters · 02-22-2020, 11:26 AM

Can to describe what was undesirable in the short ribs you have cooked? What would you like to change up or have come out different?

thirdeye · 02-22-2020, 11:27 AM

I inject, season and smoke mine at 250°ish for 4 to 5 hours, spraying a couple of times until they get this kind of color.

Then I wrap with some jazzed up beefy broth and cook another 3 or 4 hours until they probe tender.

Then I hold in a hot box at least 2 hours, but usually 3. They will re-absorb some of the foil juice and the fats will be nicely rendered. They are like brisket point on a stick..

BillN · 02-22-2020, 02:07 PM

Beef short ribs either 4 bone or 3 bone are very forgiving and IMO the best tasting of the low and slow beef cuts.. I trim the excess fat leaving about 1/8" slather with yellow mustard and use a 50/50 mix by weight of course ground pepper and kosher salt for the rub. 275 to 300 and typically done on 5 hours (probe tender) then wrap in foil and place in a cooler packed with towels a minimum of 1 hour and as long as 6 hours.

BillN · 02-22-2020, 02:09 PM

Quote:

Originally Posted by Stlsportster

Oakridge Black Ops. Make sure you get plate short ribs. The 3 bone section not the 4 bone. Trim the hard fat. Don’t mess with the membrane.

275-300 for about 5 hours till they probe like butta. No wrap just naked the entire way. When you pull them, wrap in foil or butcher paper and let em rest a bit.

Great example of perfectly rendered short ribs, the fat is liquefied and the connective tissue completely broke down. Great job Joel

ruger35 · 02-22-2020, 02:12 PM

Pretty close to the others, I use Kosher salt and certain Jacobsen sea salts then CBP. On at 275 until a smooth probe then loose in foil for at least 30 minutes.

gcs · 02-22-2020, 03:08 PM

Ok, why the 3 bone, instead of the 4....??

Stlsportster · 02-22-2020, 04:00 PM

Plate rib vs chuck rib. The 4 bone tastes more like pot roast.

LYU370 · 02-22-2020, 04:01 PM

Quote:

Originally Posted by Stlsportster

Make sure you get plate short ribs. The 3 bone section not the 4 bone.

Why the 3 bone plate ribs? I can't get 3 bone ribs. Only 4 bone available and they cook up just fine.

keeperofsecrets · 02-22-2020, 04:47 PM

I do a brisket rub and follow the 3-2-1 method used with pork ribs.

cullenbranson · 02-22-2020, 08:20 PM

It's okay to dislike like something. If you cook them again and find yourself in the same boat, cube-up and make chili!

Baychilla · 02-22-2020, 08:26 PM

Quote:

Originally Posted by cullenbranson

It's okay to dislike like something. If you cook them again and find yourself in the same boat, cube-up and make chili!

Or smokey beef Burgandy.

morningwoodbbq · 02-22-2020, 09:20 PM

I didn’t read anything above.

1. Trim most of the fat off. Not all.
2. Morton’s kosher salt and coarse ground pepper.
3. Don’t remove membrane, just diagonally score it.
4. Smoke 275° till probe tender.
5. Rest for an hour
6. Eat.

mjpmap · 02-23-2020, 05:11 AM

My personal preference is a home made dry rub of course ground black pepper, sea salt & garlic powder and a scoop of espresso coffee grounds. The coffee seems to add another level of richness to an already great cut of beef.

02-22-2020, 10:46 AM	#1
sarth67 Full Fledged Farker Join Date: 02-17-18 Location: Perdido Beach Al Name/Nickname : Sarth67	Please tell me how to do beef ribs. I have watched all the video's I have cooked hundreds of pounds of Que I have cooked competitions I have had people try to finance me opening a restaurant. . I have not yet cooked a rack of beef shortribs that I liked. Does anyone have the idolts pitmasters guide to beef ribs. PLEASE and thank you

02-22-2020, 11:26 AM	#3
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Can to describe what was undesirable in the short ribs you have cooked? What would you like to change up or have come out different? __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

02-22-2020, 11:27 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I inject, season and smoke mine at 250°ish for 4 to 5 hours, spraying a couple of times until they get this kind of color. Then I wrap with some jazzed up beefy broth and cook another 3 or 4 hours until they probe tender. Then I hold in a hot box at least 2 hours, but usually 3. They will re-absorb some of the foil juice and the fats will be nicely rendered. They are like brisket point on a stick.. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-22-2020, 02:07 PM	#5
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Beef short ribs either 4 bone or 3 bone are very forgiving and IMO the best tasting of the low and slow beef cuts.. I trim the excess fat leaving about 1/8" slather with yellow mustard and use a 50/50 mix by weight of course ground pepper and kosher salt for the rub. 275 to 300 and typically done on 5 hours (probe tender) then wrap in foil and place in a cooler packed with towels a minimum of 1 hour and as long as 6 hours. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

02-22-2020, 02:12 PM	#7
ruger35 is one Smokin' Farker Join Date: 08-25-17 Location: Baton Rouge, LA Name/Nickname : Nope	Pretty close to the others, I use Kosher salt and certain Jacobsen sea salts then CBP. On at 275 until a smooth probe then loose in foil for at least 30 minutes. __________________ Geaux Tigers! Insta @whoyalovebbq

02-22-2020, 10:54 AM	#2
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Oakridge Black Ops. Make sure you get plate short ribs. The 3 bone section not the 4 bone. Trim the hard fat. Don’t mess with the membrane. 275-300 for about 5 hours till they probe like butta. No wrap just naked the entire way. When you pull them, wrap in foil or butcher paper and let em rest a bit.

02-22-2020, 03:08 PM	#8
gcs is one Smokin' Farker Join Date: 08-14-13 Location: NY	Ok, why the 3 bone, instead of the 4....??

02-22-2020, 04:00 PM	#9
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Plate rib vs chuck rib. The 4 bone tastes more like pot roast.

02-22-2020, 04:47 PM	#11
keeperofsecrets Full Fledged Farker Join Date: 05-14-16 Location: monroe, ga Name/Nickname : ringo	I do a brisket rub and follow the 3-2-1 method used with pork ribs. __________________ May your wood stay dry and your smoke stay blue. A-1 Competition Smoker 48x48 open wood grill 72x48 open wood grill/smoker/pig roaster Sam's 8-burner gas Event Grill w/griddle drop-in Blackstone Range Top Combo Grill

02-22-2020, 08:20 PM	#12
cullenbranson Full Fledged Farker Join Date: 02-12-15 Location: Wentzville, MO Name/Nickname : Cullen	It's okay to dislike like something. If you cook them again and find yourself in the same boat, cube-up and make chili! __________________ 22" & 14" WSMs & OTS

02-22-2020, 09:20 PM	#14
morningwoodbbq Full Fledged Farker Join Date: 11-16-18 Location: Brockton MA, Name/Nickname : Pete	I didn’t read anything above. 1. Trim most of the fat off. Not all. 2. Morton’s kosher salt and coarse ground pepper. 3. Don’t remove membrane, just diagonally score it. 4. Smoke 275° till probe tender. 5. Rest for an hour 6. Eat. __________________ MMS G20 --- 18" WSM --- Oklahoma Joe Highland Reverse Flow

02-23-2020, 05:11 AM	#15
mjpmap is one Smokin' Farker Join Date: 03-31-15 Location: Wakefield, Va Name/Nickname : Mike	My personal preference is a home made dry rub of course ground black pepper, sea salt & garlic powder and a scoop of espresso coffee grounds. The coffee seems to add another level of richness to an already great cut of beef. __________________ Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike