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short beef ribs need help

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Marvelous
Marvelous Posts: 70
edited November -1 in EggHead Forum
I sent a message prior today for help on cooking short beef ribs got no response maybe someone can help never cooked them before[p]Thanks
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  • Ottawa_egger
    Ottawa_egger Posts: 236
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    IMG_0307.jpg
    <p />Marvelous,[p]I replied an hour ago.[p]In the above pic there are three beef ribs I did on my mini earlier this summer. I threw them on at 1 am, sauced at 6:30 and removed at 7 am. Consumed by noon.[p]Ottawa_egger
    [ul][li]My response[/ul]
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  • schwatk
    schwatk Posts: 11
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    Ottawa_egger,[p]What temps do you cook them at?[p]How does one know when they are done?[p]THANKS for the help![p]Joe

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  • Ottawa_egger
    Ottawa_egger Posts: 236
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    Alpine Angler,[p]No different than pork ribs - I set the egg to the 200-225 degree range, and let 'er rip. They will be done when you see the meat begin to separate from the bone, about 5-6 hrs. If you want you canadd a foil stage at about the 4 hr mark to get extra-pull-apart ribs, but not always necessary.[p]Ottawa_egger
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