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Marathon beef rib cook

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bweekes
bweekes Posts: 725
in EggHead Forum
Picked up a rack of beef short ribs as well as a rack of back ribs. Texas post oak and peach chunks for smoke. Started these things at noon and they JUST finished. Man, beef ribs have a mind of their own - every cook is different. 
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • lousubcap
    lousubcap Posts: 32,385
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    Great result right there.  A banquet for sure.
    I have been of two minds with beef ribs-presently the back ribs are the cut of choice.  Regardless, they beat their pork cousins every time.  
    For me (LBGE) running around 250-270*F on the dome I see around 4.5-5 hours for the back ribs and 6-7 for the short ribs, FYI.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bweekes
    bweekes Posts: 725
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    lousubcap said:
    Great result right there.  A banquet for sure.
    I have been of two minds with beef ribs-presently the back ribs are the cut of choice.  Regardless, they beat their pork cousins every time.  
    For me (LBGE) running around 250-270*F on the dome I see around 4.5-5 hours for the back ribs and 6-7 for the short ribs, FYI.
    Yeah I'm normally 7 hours for short ribs, but these ones were stubborn.  I even wrapped in paper for 2 hours because the bark was right where I wanted it. Still took almost 9 hours. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • lousubcap
    lousubcap Posts: 32,385
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    Way to stay the course and punch it home.  Friggin cow always wins!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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