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hammb
10-09-2015, 11:26 PM
Well I'm making my first attempt at Beef Short Ribs. And naturally I cannot do anything easily, I choose to attempt doing it for a tailgate at a 2:00 kickoff football game. So the goal is to get them on the smoker, finish them up in the morning so that I can foil them, pack in the cooler, and be out to the tailgate lot by 9:00 AM. I'll be taking my kettle for cooking/reheating some other dishes, I can reheat these on there as well if needed, but if my experience is anything with other cuts of meat I shouldn't have a problem still having them plenty hot at noon or so when we're ready to eat.

I'll be smoking with pecan and the WSM is coming up to temp as we speak. I pulled. I went ahead and removed the membrane on the back of the bones and rubbed with just salt and fresh cracked pepper.

Can't wait to see how this cook goes...should make for an interesting night (morning?) if it's gonna be high maintenance. Usually not an issue on the WSM though.

hammb
10-09-2015, 11:29 PM
https://drive.google.com/file/d/1wuTJ9tAP8QhpjC2u7Z2h9F3xACgVvERQSQ/view?usp=sharing

https://drive.google.com/file/d/1nPY5-1W_IyEjKIO308CcZG0iNbPv1pg-Jw/view?usp=sharing

Apparently I need to figure out how to embed pics on this site...my usual forum tricks don't seem to work with pics on my Google Drive. How do ya'll get your pics from phone to a thread?
https://drive.google.com/file/d/1nPY5-1W_IyEjKIO308CcZG0iNbPv1pg-Jw/view?usp=sharing

dadsr4
10-09-2015, 11:31 PM
Start checking them around 5 AM.

hammb
10-09-2015, 11:35 PM
Start checking them around 5 AM.

Thanks for the tip!

BBQ Freak
10-09-2015, 11:46 PM
I cook some two weeks ago on a reverse flow cooker @ 250 degrees and they took 6 hours to cook if that helps you out any .

hammb
10-09-2015, 11:47 PM
I cook some two weeks ago on a reverse flow cooker @ 250 degrees and they took 6 hours to cook if that helps you out any .

Every piece of info helps, thanks. Mostly gonna cook by feel but there if always the fear with a $50 hunk of meat!

MikeWin
10-10-2015, 12:07 AM
Never have done short ribs but have really had the urge to try them. Just bought a full beef, so I am going bring that urge to reality. Good luck with yours..

BBQ Freak
10-10-2015, 12:26 AM
Every piece of info helps, thanks. Mostly gonna cook by feel but there if always the fear with a $50 hunk of meat!

here is a link to the post I did http://www.bbq-brethren.com/forum/showthread.php?t=218298 I said 6 hours because they fell off the bone when I did them for 7 hours but keep in mind how big the one you got are and can see my label on the package . smoke on buddy and let us know how they turned out .

Enrico Brandizzi
10-10-2015, 02:52 AM
Hammb
Don't decide to pull off only on cooking time!
You should use time just to identify the MINIMUM SAFE COOKING TIME.
For short beef ribs that big you need at minimum 6 hours at 250F
From that moment on, you start to check donedess by probe tender test.
When your probe goes in like knife in warm butter, they are ready to pull off and rest.