MMMM.. BRISKET..
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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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Old 02-22-2020, 10:46 AM   #1
sarth67
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Default 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
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Old 02-22-2020, 10:54 AM   #2
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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.



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Brisket is sacred, don't **** with brisket!

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Old 02-22-2020, 11:26 AM   #3
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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?
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Old 02-22-2020, 11:27 AM   #4
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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..



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Old 02-22-2020, 02:07 PM   #5
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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.
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Old 02-22-2020, 02:09 PM   #6
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Quote:
Originally Posted by Stlsportster View Post
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
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Old 02-22-2020, 02:12 PM   #7
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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.





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Old 02-22-2020, 03:08 PM   #8
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Ok, why the 3 bone, instead of the 4....??
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Old 02-22-2020, 04:00 PM   #9
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Plate rib vs chuck rib. The 4 bone tastes more like pot roast.
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Old 02-22-2020, 04:01 PM   #10
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Quote:
Originally Posted by Stlsportster View Post
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.

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Old 02-22-2020, 04:47 PM   #11
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I do a brisket rub and follow the 3-2-1 method used with pork ribs.

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Old 02-22-2020, 08:20 PM   #12
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It's okay to dislike like something. If you cook them again and find yourself in the same boat, cube-up and make chili!
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Old 02-22-2020, 08:26 PM   #13
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Quote:
Originally Posted by cullenbranson View Post
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.
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Old 02-22-2020, 09:20 PM   #14
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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.
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Old 02-23-2020, 05:11 AM   #15
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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.
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