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smokinQ2
07-04-2011, 09:19 PM
Ok Beef Rib boys and girls,

I smoked these ribs for 6 and half hours around 225-275 with a water pan. They look great as per pics below but were not tender at all and didn't tasted that great. Only one guest ate theirs and that was a 6'2" 16 year who ate his plate as well.

Any suggestions on what I did wrong are much appreciated?

http://i1114.photobucket.com/albums/k539/Btomey2/July%204th%20cook/P2070120.jpg

http://i1114.photobucket.com/albums/k539/Btomey2/July%204th%20cook/P2070124.jpg

landarc
07-04-2011, 09:29 PM
I suggest feed more 16 year old boys, they make you feel good about almost any meat you cook. :becky:

In that second photo, upper left hand corner of the far left rib, I still see some connective tissue, suggests to me that you did not cook it long enough, they can be a lot like brisket and take a while to get done. If you have leftovers, you have the great makings for some pot roast.

bigabyte
07-04-2011, 09:43 PM
Yeah, I'm seeing what looks like some tough stuff in there too if I'm seeing it right. Those things always seem to take forever to get done.

smokinQ2
07-04-2011, 09:49 PM
Thanks guys!! I thought maybe I overcooked them. Lower and slower sounds like the solution. I had plenty of time I just thought 6-7 hours would do it.

smokinQ2
07-04-2011, 09:51 PM
I find mistakes like this make a great Ragu sauce...:redface: