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Beef short ribs, first time
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busmania
Posts: 414
I making my first beef short ribs tomorrow and am a little pressed for time. Ineed to serve at noon, on the smoker at 7am. Every recipe I find calls for 225 temp. Will it be bad if I "rush" them and cook at 275?
Comments
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I think you would be just fine cooking at that temp. If need be you could always foil them for a bit which speeds things up. Are you cooking a whole rack of shorties or the individual ribs?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:I think you would be just fine cooking at that temp. If need be you could always foil them for a bit which speeds things up. Are you cooking a whole rack of shorties or the individual ribs?
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As mentioned, you will be fine at the higher temp but those ribs can take some time so I would foil after around 3 hours (and may dial it up to about 300*F once in foil) to punch them home. Check with a toothpick for "doneness"-"like buttah". Great eats await.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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I think I would probably do a wrapped stage in order to speed things along to finish in 5 hours. I found this post from @Biggreenpharmacist and it sounds like these finished in about 5 hours.
http://eggheadforum.com/discussion/1174810/beef-short-ribs-lots-of-pics-sorry
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I would start at 5am personally. You are leaving no room for issues.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Not sure you can make it in that time. The last 5 lb. short rib plate I did took eight hours at 250* and they were foiled for two hours of that time.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I'm pretty sure those I cooked were done in less than 5 hours. 2-3 hours in smoke, hour in braise, 30-60 minutes to glaze and tighten up.
Little Rock, AR
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johnkitchens said:You are going to pics right?
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busmania said:johnkitchens said:You are going to pics right?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I've been cooking all my ribs a my 275 dome temp with great results. 2-3 hrs of smoke, then an hour or so in foil, and then the last 30min or so brushed with bbq sauce. Wife hates ribs. Never would eat them. I started cooking this way and she now loves ribs.
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SGH said:busmania said:johnkitchens said:You are going to pics right?
This rf smoker is the perfect size for a back yard smoker. It is an old craftsman compressor that was 33 gallons. It measures 18" x 32". Here is apic.
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Here is a link to the build. For my first, I am stoked with how it came out. My Egg feels neglected, although I still use it multiple times per week for higher temp stuff.
http://www.smokingmeatforums.com/t/181548/my-first-build-help-me-please-reverse-flow
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