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smokinQ2
07-03-2011, 03:14 PM
What temp do I take a Beef Short Rib to??

landarc
07-03-2011, 03:22 PM
I treat it like brisket, which is to say, close to 200F, and I check by poking at it for that feel of the probe sliding in like a hot knife through butter. I do not pull just on temperature.

smokinQ2
07-03-2011, 03:37 PM
Thanks Landarc. That is my issue being a VA boy in North Kalacky and most of my cooks are Porkfest weekends.

Gore
07-03-2011, 03:48 PM
I don't check temp, but go by feel. I generally get meaty ones from my local Asian market and cook like pork ribs, but add about 20% more time.

landarc
07-03-2011, 03:49 PM
The final texture, in terms of feel is not a lot different than a properly done but, if you grab a bit of the meat and peel, it will come away fairly clean. Almost to pulling to pulling texture will both be good.

bigabyte
07-03-2011, 04:42 PM
Beef ribs can be tricky. Definitely go by feel as described above. They can take a longer longer than you expect, especially the first time.

boogiesnap
07-03-2011, 06:46 PM
short ribs, depending on their size can take a very, very, long time.

temp? i have no idea, but cook them till they seem done, tons of pullback/shrinkage, lots of tasty char on the outside, tender to the probe, then give them another 2 hours anyway.

i did for superbowl @ 10 UNCUT individual short ribs. cooked em @ 225* for 8 hours...they needed at least another 2.

El Ropo
07-03-2011, 07:27 PM
I'd poke 'em with a toothpick, bamboo skewer, or temp probe, when it slides in like butter..... it's ready.

*edit* my 500th post! I'm out of breath!

Wampus
07-03-2011, 07:39 PM
Yup.....like many things BBQ, it's about the feel, not the temp.

I probe mine and leave 'em until they get close (180-190) and then start stabbing them. Look for good pullback at the bone. They're done when probe tender, THEN they're YUMMY!!!