Individual cut beef short ribs. Recommendations?

nsantole · Apr 17, 2019

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 · Apr 17, 2019

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 · Apr 17, 2019

nsantole said:
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 · Apr 17, 2019

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 · Apr 17, 2019

Ron_L said:
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.

This :clap2:

nsantole · Apr 17, 2019

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 · Apr 17, 2019

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 · Apr 17, 2019

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 · Apr 17, 2019

nsantole said:
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 · Apr 17, 2019

nsantole said:
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 · Apr 17, 2019

nsantole said:
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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Individual cut beef short ribs. Recommendations?

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