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Catfish Charlie
03-04-2012, 10:32 AM
After eating about every type of BBQ in about every major BBQ market, my personal favorite are Long Bone Beef Short Ribs. I've not smoked any yet, but barring really crappy weather I'll be firing up the pit next weekend, and hopefully becoming reasonably proficient in smoking them over the next couple of weeks leading up to our Final Four party on April 31st where our friends are going to enjoy some fine dining!

I'm looking for tips on smoking these. From the quick looks around, it seems that many folks find this awesome cut of meat at a reasonable price at Restaurant Depot. I believe they are labeled as "Beef Chuck Short Ribs" - is that correct?

And from the posts I've seen, it appears most people are smoking as 3 bone connected rack, and then separating after the cook. But I'm wondering if it is also common to separate to individual bones before smoking? When I've had them in some of my favorite BBQ joints (like GC Barbecue in Marietta GA), it appears they were cooked as individual bones.

And lastly, what about optimum pit temperatures and finished meat internal temperature? I've done flanken cut (~ 3/8" thick, cut across the bone) short ribs at 225 and they were great. But it seems a number of posts I've read state 250 is proper pit temperate. To test for doneness, what is the best method - toothpick, bone pull-out/rack twist, or wired temperature probe thermometer? What is the optimal internal temperature - 190?

Appreciate any and all feedback, tips, etc.

Q-Dat
03-04-2012, 04:19 PM
I don't have an answer, but I will bump your question up for you.

MilitantSquatter
03-04-2012, 04:26 PM
Beef Chuck Short ribs have the most meat on top of the bone. Beef Back ribs have most meat in between bones.

you can cook individually or whole.. I prefer whole.

You can/should cook them similar to how you cook a brisket. This may be low & slow to some or hot & fast to others.. It all works, just a matter of how you adapt.

I prefer a slightly hotter cook.

To test for doneness, a probe is ideal.. look for minimal resistance.

Donnie once suggested to me that short ribs are the only meat he likes to cook in a pan as when cooked hot with the meat/fat side down so it cooks in it's own fat... Haven't tried that yet, but I might.

Good luck

Here's a few pics of my last beef short rib cook



http://i700.photobucket.com/albums/ww8/MilitantSquatter/wsm/beefrib.jpg

landarc
03-04-2012, 04:26 PM
I often cook chuck and plate ribs, which are adjacent cuts on the front end of the steer's rib cage. I am a fan of this cut, which I tend to cook as individual ribs, since that is how my butcher sells them. Here is one of my last cooks of these that I blogged.

I found some beef chuck ribs at the butcher shop the other day. The butcher had kept them untrimmed so that they could cut them to order for whoever might buy them. For those unfamiliar with these, they are often cut into short ribs, flanken ribs and gal-bi style butterflied ribs. These were about 12" long and from Niman Ranch, good quality beef. Here they are fresh from the butcher wrap.

http://i166.photobucket.com/albums/u105/landarc/chuckribs.jpg?t=1275526614 (http://i166.photobucket.com/albums/u105/landarc/chuckribs.jpg?t=1275526614)
As you can see, they are loaded with fat, connective tissue and meat, probably a meal for 5 there. Anyways, ignoring the fact I was cooking these for myself, I rubbed them down with a rub based upon my pork rub, heavy on the chile and savory components and without the sugar I would normally add to this rub. The reason for this later. I then used my usual 'Top Rub' as a second rub after 10 minutes of letting the first rub cure up. I had the kettle rolling along at 250F, or so I thought! Anyway, here are the ribs on the kettle.

http://i166.photobucket.com/albums/u105/landarc/kettleshot.jpg?t=1275526590 (http://i166.photobucket.com/albums/u105/landarc/kettleshot.jpg?t=1275526590)
Now, it has been a while since I was on the kettle and much to my surprise, I did not set the vents correctly and had the kettle rocking at 400F after letting it run for 60 minutes or so. Bummer! Still, set the vents for 225F and get the cook under control, this can still be saved. And, indeed, it was. Here they are out of the kettle along with an ear of corn that I cooked on the coals. I had unwrapped the corn, rubbed with a little butter and some BBQ rub. Then wrap and place on the coals. Yes, on them.

http://i166.photobucket.com/albums/u105/landarc/closeup.jpg?t=1275526620 (http://i166.photobucket.com/albums/u105/landarc/closeup.jpg?t=1275526620)
Look at that color, that is from the sauce. I dug out the cherry syrup I made for the cake and decided, why not, it was good on cake. I know, flawless, next week I BBQ with buttercream! Anyway, I glazed with the cherry syrup for the last 15 minutes, at 225F and got this lovely red color. The flavor was excellent on the beef, you get the spice from the aromatics in both the rub and the sauce and then the top note of cherry sweetness and fruit profile. This would totally kill with Simply Marvelous Cherry Rub, if I had any left. I go through more of that stuff... So here is a cut shot, showing the meat grain, smoke ring and just how juicy these were. I really could not be happier with these. I also feel that the full length of the rib made it easier to cook and much more moist than the smaller cuts, this is defnieietly that way to cook this part of the chuck.

http://i166.photobucket.com/albums/u105/landarc/chuckcut.jpg?t=1275526595 (http://i166.photobucket.com/albums/u105/landarc/chuckcut.jpg?t=1275526595)

NorthwestBBQ
03-04-2012, 04:30 PM
That is amazing looking beef.

http://i166.photobucket.com/albums/u105/landarc/chuckcut.jpg?t=1275526595

daninnewjersey
03-04-2012, 04:32 PM
http://i166.photobucket.com/albums/u105/landarc/chuckcut.jpg?t=1275526595 (http://i166.photobucket.com/albums/u105/landarc/chuckcut.jpg?t=1275526595)


WOW......beautiful.....

Zin
03-04-2012, 04:41 PM
Short ribs are fantastic, best bang for your buck imo, more meat than any other rib. Flanken or Crosscut ribs are also awesome to smoke.