MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-17-2019, 07:25 AM   #1
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Default 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
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Old 04-17-2019, 07:28 AM   #2
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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.
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Old 04-17-2019, 07:31 AM   #3
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Originally Posted by nsantole View Post
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)
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Old 04-17-2019, 07:35 AM   #4
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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
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Old 04-17-2019, 07:41 AM   #5
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Quote:
Originally Posted by Ron_L View Post
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
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Old 04-17-2019, 07:47 AM   #6
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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.
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Old 04-17-2019, 08:48 AM   #7
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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.
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Old 04-17-2019, 10:15 AM   #8
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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.
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Old 04-17-2019, 10:42 AM   #9
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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
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Old 04-17-2019, 11:09 AM   #10
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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.
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Old 04-17-2019, 05:43 PM   #11
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Quote:
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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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