Please tell me how to do beef ribs.

sarth67 · Feb 22, 2020

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 · Feb 22, 2020

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 · Feb 22, 2020

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 · Feb 22, 2020

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.. :mrgreen:

BillN · Feb 22, 2020

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 · Feb 22, 2020

Stlsportster said:
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 :thumb:

ruger35 · Feb 22, 2020

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 · Feb 22, 2020

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

Stlsportster · Feb 22, 2020

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

LYU370 · Feb 22, 2020

Stlsportster said:
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 · Feb 22, 2020

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

cullenbranson · Feb 22, 2020

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 · Feb 22, 2020

cullenbranson said:
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 · Feb 22, 2020

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 · Feb 23, 2020

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.

wire-it-up · Feb 23, 2020

I follow the Malcom Reed method, and I have to stick to it in a detailed way. When I deviate from it, the food doesn't turn out right. But when I stay on script... Oh My Goodness. Beef plate ribs cooked right are out of this world good.

https://howtobbqright.com/2016/09/06/smoked-beef-ribs/

darita · Feb 23, 2020

My first try at beef ribs was a disaster. Gave up on them for a while, then my local store had some fresh ribs available that looked good, so I tried again. I used a simple S P rub and smoked at 275*, spritzing, till I liked the bark...about 3 hours. After that, I foiled and went another 2 hours before reaching very probe tender. They turned out awesome.
Recently, I tried another rack of the cryovaced beef ribs and following that same simple recipe, they turned out really good too. I don't know whether they were plate or chuck ribs. Good luck!

sarth67 · Feb 26, 2020

I may have to pay more attention to which cut I am getting. The ones I used are 5 short bones. They cook up pretty with great pullback. One batch was way too salty. I used my brisket rub in the same qunaities as I used for brisket. Second batch was just not real good. Probed perfectly tender. Sounds like I am getting the wrong ribs.

SwineAndBovine · Feb 26, 2020

I use equal parts kosher salt and black pepper. Smoke on post oak at 275 until probe tender (around 6.5-7 hours for a 6 pound plate). I do not wrap.

Please tell me how to do beef ribs.

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