View Full Version : Short Rib Question

07-04-2011, 01:53 PM
I got a question about Beef Short Ribs.I'm doing 4 rib sections that I got at Restaurant Depot.This is the 1st time that I've done these and I pulled the membrane like I do on St Louis Style pork ribs. Was I right to that or should I have left the membrane on?

07-04-2011, 01:59 PM
You did good. Just make sure you cook them until they are done and tender. It always seems to take longer than you think for some reason.

07-04-2011, 02:12 PM
What he said. Especially the longer than expected part

07-04-2011, 02:16 PM
Thanks bigabyte. Can you give a guide line? I'm 3 hours in at 250 on the UDS right now the temp probe reads 163, do I foil and at what temp? Also is this like a brisket, cook to some where around 200 and probing tender. This is my 1st try and doing a practice cook to see if I want to use as a Chefs Choice entry for a contest I'm doing later this month. Thanks for your help.

07-04-2011, 02:19 PM
Yeah, cook it like brisket, but temp could go higher than 200 before it's done. Be prepared for 6 hours, but it's done when it's done. I've never foiled them so have no advice there.