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Beef short ribs

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clintmiller
clintmiller Posts: 147
in EggHead Forum
I found this rack of beef short ribs at the local Randall's. It's 3.65 pounds, 4 bones. If I'm smoking it at 250, am I looking at roughly a 6-8 hour cook to get it up to probing like butter? Am I correct in assuming I can FTC these for a couple hours (and probably a lot longer) once they're done?

I'm looking at a late dinner tonight, but I'm thinking it will be worth it!


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  • Budgeezer
    Budgeezer Posts: 669
    edited March 2016
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    Doing the exact same  cook right now.  I think my post went up 2 minutes before yours    Good luck with your cook. 
    Edina, MN

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  • SciAggie
    SciAggie Posts: 6,481
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    Those are great looking ribs.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 32,344
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    Your estimates are good-I use the toothpick test for the finish. Never have FTC'd but if you give them around 10-15 minutes on a cooling rack then you should be good to FTC while preserving the bark.  Enjoy the eats, "Brisket on a stick."
    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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  • logchief
    logchief Posts: 1,415
    edited March 2016
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    One of my favorite cooks, mine are usually done in 5 hrs or so at 250-275.  Don't forget the finish pics.  I've FTC'd a double batch and traveled 4 hrs with them to the kids and they did fine although they do loose a little bark.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • clintmiller
    clintmiller Posts: 147
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    Here are the finished pictures. Definitely doing this again.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Banquet meal right there!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    The ribs are nice - but that cutting board is really nice.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • clintmiller
    clintmiller Posts: 147
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    We splurged a bit last year on knives and on that cutting board from The Boardsmith. He does great work. 
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  • SGH
    SGH Posts: 28,791
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    Looks like a home run to me.  

    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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  • lousubcap
    lousubcap Posts: 32,344
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    Great result right there-congrats.
    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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  • Shiff
    Shiff Posts: 1,835
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    Those look great. Time to defrost some from the freezer
    Large BGE
    Barry, Lancaster, PA
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