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-   -   Individual cut beef short ribs. Recommendations? (https://www.bbq-brethren.com/forum/showthread.php?t=271214)

nsantole 04-17-2019 07:25 AM

Individual cut beef short ribs. Recommendations?
 
I am doing some beef short ribs and have only done them a few times. came out ok both times but I know they can be better tenderness wise. any suggestions on cooking method? temp, wrap? dont wrap? I will be using a WSM

Ron_L 04-17-2019 07:28 AM

I did some in the PK360 a while back. I cooked at 250 and put them in a covered pan once they got to the color that I liked and cooked until tender. It’s been a while but it think it was about a 4-5 hour total cook.

PnkPanther 04-17-2019 07:31 AM

Quote:

Originally Posted by nsantole (Post 4165949)
I am doing some beef short ribs and have only done them a few times. came out ok both times but I know they can be better tenderness wise. any suggestions on cooking method? temp, wrap? dont wrap? I will be using a WSM




What do you mean by individual cut?



Flanken? English? Just the plate cut into individual bones (one long rib)

PnkPanther 04-17-2019 07:35 AM

Assuming full plate cut into individual long slices, I smoke them 250-275 for 5-6 hours. I like to wrap in butcher paper most of the time.



I've also not wrapped and mopped with brisket style sauce towards end, those were some of the better ones I did. Sadly, I don't remember the mop, but it was largely cider vinegar, paprika, cayenne, s&p, and cumin

sudsandswine 04-17-2019 07:41 AM

Quote:

Originally Posted by Ron_L (Post 4165950)
I did some in the PK360 a while back. I cooked at 250 and put them in a covered pan once they got to the color that I liked and cooked until tender. Itís been a while but it think it was about a 4-5 hour total cook.

This :clap2:

nsantole 04-17-2019 07:47 AM

they are plate bones cut into individual ribs.

I like the idea of smoking until nice color and wrapping. I think last time I didn't wrap them and they may have dried out some.

TxQGuy 04-17-2019 08:48 AM

I actually prefer to smoke them individually...it allows for more surface area for bark and for better rendering in my experience. I just rub them like usual and smoke them 5-7 hours at 275. Might foil them for an hour or so at the end but it depends on timing. They usually turn out pretty darn tender.

nsantole 04-17-2019 10:15 AM

anything go in the foil wrap or pan when the time comes?

usually with my brisket I do a little beef broth and I was thinking about treating the beef ribs the same.

PnkPanther 04-17-2019 10:42 AM

Quote:

Originally Posted by nsantole (Post 4166011)
anything go in the foil wrap or pan when the time comes?

usually with my brisket I do a little beef broth and I was thinking about treating the beef ribs the same.


I've only wrapped with butcher paper and turned out tender and moist


Treating it like brisket would work

TxQGuy 04-17-2019 11:09 AM

Quote:

Originally Posted by nsantole (Post 4166011)
anything go in the foil wrap or pan when the time comes?

usually with my brisket I do a little beef broth and I was thinking about treating the beef ribs the same.

I'll usually give it a couple of sprays of the beef spritz I use, which is just a highly variable mixture of beer,louisiana hot sauce, and a dash of canola oil. Spray it a couple of times before closing the foil wrap.

pjtexas1 04-17-2019 05:43 PM

Quote:

Originally Posted by nsantole (Post 4166011)
anything go in the foil wrap or pan when the time comes?



usually with my brisket I do a little beef broth and I was thinking about treating the beef ribs the same.

Nope. It has plenty of its own juices. You may prefer to layer on more flavor though...

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