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Beef short ribs, first time

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busmania
busmania Posts: 414
in EggHead Forum
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?
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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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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  • busmania
    busmania Posts: 414
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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?  
    They are the full ribs (like 6 or 7" long) and cut in twos.
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  • lousubcap
    lousubcap Posts: 32,341
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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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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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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. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,043
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    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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  • BOWHUNR
    BOWHUNR Posts: 1,487
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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
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    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
    johnkitchens Posts: 5,227
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    You are going to pics right? 

    Louisville, GA - 2 Large BGE's
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  • busmania
    busmania Posts: 414
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    johnkitchens said:
    You are going to pics right? 
    Confession. I might not use the egg...GASP!!!  I just built a side firebox reverse flow smoker so I might try that out. Trying to get it dialed in. Haven't decided yet. 
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  • SGH
    SGH Posts: 28,791
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    busmania said:
    johnkitchens said:
    You are going to pics right? 
    Confession. I might not use the egg...GASP!!!  I just built a side firebox reverse flow smoker so I might try that out. Trying to get it dialed in. Haven't decided yet. 
    If I may ask, what diameter and length is your RFOS? The reason that I ask is because I'm kind of a smoker nut. Love tinkering and toying with them myself when time allows. 

    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. 

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  • mjk412
    mjk412 Posts: 113
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    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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  • busmania
    busmania Posts: 414
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    SGH said:
    busmania said:
    johnkitchens said:
    You are going to pics right? 
    Confession. I might not use the egg...GASP!!!  I just built a side firebox reverse flow smoker so I might try that out. Trying to get it dialed in. Haven't decided yet. 
    If I may ask, what diameter and length is your RFOS? The reason that I ask is because I'm kind of a smoker nut. Love tinkering and toying with them myself when time allows. 

    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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  • busmania
    busmania Posts: 414
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  • busmania
    busmania Posts: 414
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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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