View Full Version : Birthday short ribs

12-06-2015, 08:47 PM
Long time lurker. Love the forum. For my first post thought I'd share these. Cooked on a Weber Kettle with a smokenator and oak for smoke. Sorry don't know why pics are upside down.

12-06-2015, 08:52 PM
nice! those didn't shrink up much at all.

12-06-2015, 08:58 PM
Beef ribs are my favorite. Yours look excellent, nice job!!

12-06-2015, 09:39 PM
Happy Birthday, Ribs look great...

12-07-2015, 09:30 AM
nice! those didn't shrink up much at all.

Yeah I was a little surprised by that. It was my first time cooking them. It was one whole 3 rib plate cut in half horizontally about 5 pounds total. At 250-275 it took about 5.5 hours. A couple of temp spikes up to 300 but not for long. I wasn't relying on temp for doneness, but when they probed tender the IT was around 185 I was thinking it was supposed to get closer to 200 like brisket. So maybe they were slightly undercooked, but they tasted awesome. I used Meathead's Big Bad Beef Rub and they had really great bark. No wrap and rested for only about 10 minutes. On his site, Meathead says not to removed the membrane, so I didn't. But I wondered if people here do and whether it helps the fat render more.

12-07-2015, 09:40 AM
Flipped them for you. I hate when it does that. They look great...

When I make beef ribs, I always remove the membrane. Things like leather any ways, and it allows me to get some more rub on.

12-07-2015, 10:02 AM
Great job on those succulent, beefy, amazing ribs. I've got some dino's in the freezer that I may have to pull out this weekend. Thanks for the inspiration Jay!

BBQ Freak
12-07-2015, 10:15 AM
they look yummy and I love beef ribs . I always pull the membrane because the ones I seem to get have a lot of fat underneath and there is enough of that through the meat .

12-07-2015, 11:50 AM
I smoked some of these for the first time recently and now I hooked. Yours look great. Good work.

12-07-2015, 12:18 PM
Awesome! Love it and happy belated birthday!

Enrico Brandizzi
12-07-2015, 12:30 PM
IMO, membrane is super thick and hides a lot of fat that should be scrapped off. I usually rub the bone side too.
Apart the tenderness, if you stop cooking too early You find a lot of fat/collagen unmelted.
Personally I don't like that kind of "moistness" in the meat so I cook a little bit longer to dry out a bit the ribs.