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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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09-01-2013, 02:43 AM
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#1 |
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Full Fledged Farker
Join Date: 12-28-10
Location: Valencia, CA
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Beef short ribs tips?
I made these a couple months ago and just don't remember what I did. They were for a friend, and I was in a super rush (sold a car that morning, and had to go to the dealership that afternoon to buy my new truck).
BUT, they were so good, I wanted to try it again. The only thing I could find were strips of short ribs, almost like 1 1/2" thick Korean galbi ribs. So, I had the butcher cut them into individual short ribs...like large beef cubes with the rib bone attached. A little smaller than the ones I got the first time, but anyone have any tips on temp and length of cook? I think the last ones I did were at 250, but I honestly don't remember how long it took.
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Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94 |
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09-01-2013, 10:54 AM
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#2 |
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somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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About 4-6 hours. Cook till tender.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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09-01-2013, 01:03 PM
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#3 |
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Full Fledged Farker
Join Date: 12-28-10
Location: Valencia, CA
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Big dog, u doing them at 225?
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Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94 |
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09-01-2013, 01:14 PM
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#4 |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Cook them hotter...like 300. Will get them done much faster and the tenderness isn't affected....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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09-01-2013, 01:34 PM
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#5 |
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is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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kevine cook them flanken ribs @275-300 range till tender, will be delish. Good luck!
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09-01-2013, 01:55 PM
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#6 |
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Full Fledged Farker
Join Date: 12-28-10
Location: Valencia, CA
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ok, so at275-300, i'm thinking a couple hours at most, right? I'm gonna lightly dust with rub, spray with juice (?), and coat them in sauce for the last half hour to carmelize. Any thoughts?
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Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94 |
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09-01-2013, 03:33 PM
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#7 |
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Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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I did 2 racks with 4 bones each yesterday at 275-300. Took 4 hrs. 45 min. till probe tender. You will need to allow more than 2 hrs.
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09-01-2013, 06:45 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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