beef short ribs

Jimbob

a friend of mine gave me some beef short ribs. anyone cooked these before with good results? care to share time, temp, rubs, mops, sauces?[p]thanks in advance[p]jimbob

Unknown

jimbob,
I have only cooked them a few times, so I aint no expert but here is what I remember.[p]The prep was like pork in the fact that there is a membrane that needs to be removed. I found that rubs that have a little more kick to them worked well, for me anyways.[p]I would cook them indirect at around 225° - 240°. The thing that stands out the most in my mind about them is that they seemed to have taken a lot longer than pork babay backs. I can't remember times right now but it was a several hours. [p]As long as they are cooked long enough they will be tender and flavorful. I never found a need for a mop or sauce.[p]HTH,
Matt.

Marvin

jimbob,
I agree. Cook them indirect at 225-250. They are usually thick enough to use a thermometer. They are cooked like pork spares plus about an hour. With a thermometer, they are cooked to 190-200. I use Dizzy Pig's Cowlick rub. Theya re a favorite around here. Have fun.