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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 11-11-2014, 12:56 PM   #1
tbag
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Default How to cook beef short ribs?

Tried to make beef short ribs two weeks ago but ended up dry and the fat had not melted. 275-300 Fahrenheit for about 4-5 hours.

What did I do wrong?

What's the best way to cook beef short ribs?
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Old 11-11-2014, 01:05 PM   #2
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Sounds like they were not cooked enough. Beef ribs take quite a while. Just cook them until a probe or skewer goes in all the way to the bone with little to no resistance. I have only done them once, but they took more along the lines of 6-7 hours to finally finish.
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Old 11-11-2014, 01:06 PM   #3
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You didn't cook them long enough. When I cook full plate of beef short ribs it takes approx 6ish hours and thati s cooking at 300-325.
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Old 11-11-2014, 01:07 PM   #4
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I do a light rub, usually just salt & pepper, but sometimes some garlic powder added. Then I put them in the pit, unwrapped, at about 275* (only because that is a sweet spot for my UDS). When I get a decent color, they get wrapped and I take them until the meat probes tender.

After that, pull them, let them rest for 45 minutes or so wrapped up in a towel (I often put them in my Dutch oven), and feast away.

If undercooked, they will be dry, which is what I'm guessing you had happen. Especially if the fat didn't render.

Give them another go and be sure you get that probe tenderness.
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Old 11-11-2014, 01:32 PM   #5
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That's what I thought:( So beef short ribs is worth trying again? I have never tasted.
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Old 11-11-2014, 01:36 PM   #6
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I cook them similar to a brisket. Temp does not matter. It is done when it is done. Probe tender. And yes, it is worth it.
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Old 11-11-2014, 01:36 PM   #7
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Quote:
Originally Posted by tbag View Post
That's what I thought:( So beef short ribs is worth trying again? I have never tasted.
VERY much worth it. Once you nail them, you'll be in beef heaven. I absolutely love them.
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Old 11-11-2014, 01:36 PM   #8
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Quote:
Originally Posted by tbag View Post
So beef short ribs is worth trying again?
Oh yeah......
Attached Images
File Type: jpg Beef ribs.jpg (167.5 KB, 345 views)
File Type: jpg Beef ribs 2.jpg (162.0 KB, 345 views)
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Old 11-11-2014, 01:47 PM   #9
Enrico Brandizzi
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For me 3 h smoking @250F + 4 h in butcher paper @250F. Ended perfect, moist melting meat.
This was




IMG_2475 di BBQness, su Flickr

Last time went wrong cause I wrapped with TOO MUCH butcher paper and in 4 h it got only 8F. Almost a disaster at dinner time. I wrapped 4 times + the spare paper under.

This was the reason




IMG_3828 di BBQness, su Flickr
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Old 11-11-2014, 01:47 PM   #10
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Franklin just posted a new YouTube video for beef short ribs. It may be worth checking out.
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Old 11-11-2014, 01:50 PM   #11
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Quote:
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Franklin just posted a new YouTube video for beef short ribs. It may be worth checking out.
Great news! Thanks!
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Old 11-11-2014, 02:04 PM   #12
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On my kettle, they would have been about ready to be probed. How are you measuring the temp? Thermometer location can give a different temp than what the meat is experiencing at grate level. The more detail you give as to cooker, thermometer location, the more help we can offer.
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Last edited by dadsr4; 11-11-2014 at 02:58 PM..
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Old 11-11-2014, 02:20 PM   #13
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I used a weber kettle. Followed the temperature gauge that comes with the kettle.
Thinking about using the primo oval do the next time.

Watched the Franklin video and it seems easy. Do you guys use foil or not?
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Old 11-11-2014, 02:23 PM   #14
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Quote:
Originally Posted by tbag View Post
I used a weber kettle. Followed the temperature gauge that comes with the kettle.
Thinking about using the primo oval do the next time.

Watched the Franklin video and it seems easy. Do you guys use foil or not?
Those ribs were probably cooking a good 50* lower than your kettle indicated. Heat rises and that built in thermo takes temps at the hottest part of the cooking chamber (save for the grate directly over the fire).

I've used both foil and paper to wrap short ribs and both work well.
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Old 11-11-2014, 02:40 PM   #15
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Here is a cook I did on my kettle, for what it is worth.
http://www.bbq-brethren.com/forum/sh...d.php?t=173895
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