Beef Rib Shrinkage?

[QN]

Finally got my hands on some beef short ribs. First pic is after about 3 hours of low and slow. Wrapped with some butter and beef base at 165 - 170. When they were probe tender (around 200) vented steam and put them in a cooler to rest. When time to eat, took out of foil and put back on Traeger to tighten up some. Is this much shrinkage normal? Meat was moist and tender. Used Cash Cow on one slab and Peppered Cow on the other. Both tasted great.

 

[sudsandswine]

That is normal in my experience...usually a lot of bone protruding when they're done.

 

[ArnieTex]

Pretty normal with beef ribs yes. Both of those rubs are great and the beef rib flavor is always amazing.

 

[Big George's BBQ]

That looks GREAT

 

[sickhick]

Happens every time, very much the norm.

 

[RemoGaggi]

Reminds me of this:

 

[electron_si]

Yeah that looks normal to me also

 

[Bucknekked]

I just did beef plate ribs yesterday for the first time. I think yours look in the ballpark with how mine turned out. There is a lot of shrinkage from the ends of the bones.

 

[Happy Hapgood]

Maybe time to call in silverfinger!

 

[Stlsportster]

Sheesh. Silverfinger is a rookie.

View attachment 171971

 

[QN]

Dayum! Mine didn't have anywhere near that much meat on them. Must be a different cut of ribs. Mine just said beef short ribs. The ones I got came from Restaurant Depot in Memphis. No where around here to get anything like that.

 

[Stlsportster]

Same cut. Different cow. Different section of ribs. I got mine from Costco.