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tbag
11-11-2014, 12:56 PM
Tried to make beef short ribs two weeks ago but ended up dry and the fat had not melted. 275-300 Fahrenheit for about 4-5 hours.

What did I do wrong?

What's the best way to cook beef short ribs?

Brew n Que
11-11-2014, 01:05 PM
Sounds like they were not cooked enough. Beef ribs take quite a while. Just cook them until a probe or skewer goes in all the way to the bone with little to no resistance. I have only done them once, but they took more along the lines of 6-7 hours to finally finish.

aawa
11-11-2014, 01:06 PM
You didn't cook them long enough. When I cook full plate of beef short ribs it takes approx 6ish hours and thati s cooking at 300-325.

bvbull200
11-11-2014, 01:07 PM
I do a light rub, usually just salt & pepper, but sometimes some garlic powder added. Then I put them in the pit, unwrapped, at about 275* (only because that is a sweet spot for my UDS). When I get a decent color, they get wrapped and I take them until the meat probes tender.

After that, pull them, let them rest for 45 minutes or so wrapped up in a towel (I often put them in my Dutch oven), and feast away.

If undercooked, they will be dry, which is what I'm guessing you had happen. Especially if the fat didn't render.

Give them another go and be sure you get that probe tenderness.

tbag
11-11-2014, 01:32 PM
That's what I thought:( So beef short ribs is worth trying again? I have never tasted.

buffalotom
11-11-2014, 01:36 PM
I cook them similar to a brisket. Temp does not matter. It is done when it is done. Probe tender. And yes, it is worth it.

bvbull200
11-11-2014, 01:36 PM
That's what I thought:( So beef short ribs is worth trying again? I have never tasted.

VERY much worth it. Once you nail them, you'll be in beef heaven. I absolutely love them.

daninnewjersey
11-11-2014, 01:36 PM
So beef short ribs is worth trying again?

Oh yeah......

Enrico Brandizzi
11-11-2014, 01:47 PM
For me 3 h smoking @250F + 4 h in butcher paper @250F. Ended perfect, moist melting meat.
This was


https://farm4.staticflickr.com/3904/15038607020_4925841230.jpg (https://www.flickr.com/photos/bbqnessdotcom/15038607020/)

IMG_2475 (https://www.flickr.com/photos/bbqnessdotcom/15038607020/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

Last time went wrong cause I wrapped with TOO MUCH butcher paper and in 4 h it got only 8F. Almost a disaster at dinner time. I wrapped 4 times + the spare paper under.

This was the reason


https://farm8.staticflickr.com/7552/15755325475_ecc5145ff0_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/15755325475/)

IMG_3828 (https://www.flickr.com/photos/bbqnessdotcom/15755325475/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

Smokin in CT
11-11-2014, 01:47 PM
Franklin just posted a new YouTube video for beef short ribs. It may be worth checking out.

Enrico Brandizzi
11-11-2014, 01:50 PM
Franklin just posted a new YouTube video for beef short ribs. It may be worth checking out.

Great news! Thanks!

dadsr4
11-11-2014, 02:04 PM
On my kettle, they would have been about ready to be probed. How are you measuring the temp? Thermometer location can give a different temp than what the meat is experiencing at grate level. The more detail you give as to cooker, thermometer location, the more help we can offer.

tbag
11-11-2014, 02:20 PM
I used a weber kettle. Followed the temperature gauge that comes with the kettle.
Thinking about using the primo oval do the next time.

Watched the Franklin video and it seems easy. Do you guys use foil or not?

bvbull200
11-11-2014, 02:23 PM
I used a weber kettle. Followed the temperature gauge that comes with the kettle.
Thinking about using the primo oval do the next time.

Watched the Franklin video and it seems easy. Do you guys use foil or not?

Those ribs were probably cooking a good 50* lower than your kettle indicated. Heat rises and that built in thermo takes temps at the hottest part of the cooking chamber (save for the grate directly over the fire).

I've used both foil and paper to wrap short ribs and both work well.

dadsr4
11-11-2014, 02:40 PM
Here is a cook I did on my kettle, for what it is worth.
http://www.bbq-brethren.com/forum/showthread.php?t=173895

Untraceable
11-11-2014, 02:48 PM
Ive gone close to 7hrs at 250. They take a really long time to break down. I seem to remember them probing nice way before they were actually done.

I have followed with a meat probe and the last time it was showing about 212.

THoey1963
11-11-2014, 05:40 PM
Yeah, a plate of beef ribs are delicious, they take about 6 hours to cook on my WSM running around 280* where she likes to run. I don't usually foil or wrap, just let them ride until a toothpick slides easily between the bones.

Hint: Check between each bone on the rack. Made one plate that was tender all the way across until the last (4th) bone.

See my most recent short rib plate cook HERE (http://www.bbq-brethren.com/forum/showthread.php?t=199397&highlight=short+ribs).

Zin
11-11-2014, 06:53 PM
The easiest way to cook short ribs or any type of rib is cook to tender. If you wrap i would use butcher paper instead of foil, foil braises the ribs and kills the bark. Wrapping is not necessary. Patience is key to delicious ribs.

madmike
11-12-2014, 02:43 AM
The first time I cooked them I hit em with S&P like they stole something and smoked at around 230-250 for about 6-8 hrs until the probe slid in like butter (thanks to the posts on this site). They came out fantastic. On the ones after I only changed the rub to something a little sweeter (orders from the BOSS) and is my favorite thing to cook on my mini-WSM! I never wrap, but thats just me. Please try them again and you will not be disappointed!

tbag
11-12-2014, 02:46 PM
Thanks for all the replies. I have more last question. I didn't buy a whole rack of ribs like last time I tried so I'm wondering how long this piece should cook? It's about 2 pounds (1 kilogram) and looks like this but bigger:

http://4.bp.blogspot.com/_FZ_ZvqwjtxE/TMsR64dMNXI/AAAAAAAAAbM/gZPskx5-i5M/s1600/flanken2.jpg

PekingPorker
11-12-2014, 03:11 PM
Thanks for all the replies. I have more last question. I didn't buy a whole rack of ribs like last time I tried so I'm wondering how long this piece should cook? It's about 2 pounds (1 kilogram) and looks like this but bigger:

http://4.bp.blogspot.com/_FZ_ZvqwjtxE/TMsR64dMNXI/AAAAAAAAAbM/gZPskx5-i5M/s1600/flanken2.jpg

The typical racks I get have 4 ribs in them. They still will take 7 hours at 250.

Enrico Brandizzi
11-13-2014, 05:05 AM
4 bones rack for me.


https://farm4.staticflickr.com/3953/15757613562_bdb3c3b127_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/15757613562/)

IMG_3845 (https://www.flickr.com/photos/bbqnessdotcom/15757613562/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

castlepines
11-13-2014, 05:13 AM
Can you explain further, tbag? A standard plate of short ribs is four bones but is going to weigh considerably more than two pounds. But regardless of the weight, you cook the, the same: cook until probe tender.

lantern
11-13-2014, 05:36 AM
Just to be sure. The pic you posted looks to be thin sliced short ribs. If so then those are best grilled fast for Korean style bbq.

If I'm mistaken then I apologize. The advice given already is great and will point you in the direction of a VERY good meal soon!!

Duckboats
11-13-2014, 10:44 AM
When I get a cow butchered the butcher cuts the ribs individually and vacuum seals them in packs of 3 or 4. The first cow I got I put off making them because of that reason. I decided to make them one weekend and i'll tell you what, i now prefer them that way! More ability to get rub on all sides and they cook a tad faster. I still wrapped them in foil, most because I didn't want the crunchy bark on beef ribs. Melt in your mouth satisfaction. Only beef ribs that are better are the Crown ribs at Jack Stack in KC.
They are definitely worth a cook if you can find a good butcher that doesn't scrape the meat off the rib bones for the prime rib. You can see a big difference in taste.