Short ribs going on for Friday. help plzz-z

AUCE

First time cooking shorties.
Looking for suggestions.
Temps, times, closely guarded secrets and preps from the masters would be appreciated. 
2 good looking racks on the xl

johnmitchell

I think DMW is one of the short rib experts I am sure he will chime in soon..Good luck.

AUCE

Thx.....curious as to cutting or keeping racks whole as well...also best wood smoke for them....I'm an apple luvva....but thinking another...

DMW

If you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.

These are some of my favorite things to smoke, they turn out great, just don't pull them before they are happy. Judge happiness by probing like butter, just like a butt. This is will happen +/- 200* IT. Can take 6 to 8 hours depending on how thick they are and marbling, etc.

For seasoning, think brisket style. I've gone just salt & pepper with good results. Mickey's Coffee Rub is good, as well DP Cow Lick, Montreal Steak, etc.

As far as wood for smoke, I'd go oak. You could mix in pecan, cherry, or even a bit of hickory with the oak, but you want oak smoke on those.

Enjoy, good eats await.

AUCE

DMW said:

If you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.

These are some of my favorite things to smoke, they turn out great, just don't pull them before they are happy. Judge happiness by probing like butter, just like a butt. This is will happen +/- 200* IT. Can take 6 to 8 hours depending on how thick they are and marbling, etc.

For seasoning, think brisket style. I've gone just salt & pepper with good results. Mickey's Coffee Rub is good, as well DP Cow Lick, Montreal Steak, etc.

As far as wood for smoke, I'd go oak. You could mix in pecan, cherry, or even a bit of hickory with the oak, but you want oak smoke on those.

Enjoy, good eats await.

Thanks Brother...Mucho mucho...Stay tuned..cook progress will be posted....beginning tomorrow at 9-10am..

Jeepster47

DMW said:

If you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.
...

@DMW ... different locations cut the meat differently, so I hate to question your call.  But, the Chuck short ribs in our area (NAMP 130) are made up of ribs two thru five ... so four ribs with a slight taper across the bottom ends.  The plate/rib beef short ribs start at rib six and end wherever ... usually one, two, or three ribs in the cut.

Keeping them as a slab is definitely the way to go though.

DMW

I just repeat what @cazzy says...

Jeepster47

DMW said:

I just repeat what @cazzy says...

That's a perfect setup, but I'll be a good boy and not swing at it!  

AUCE

225°?

DMW

AUCE said:

225°?

225* grid/250* dome, thereabouts.

cazzy

DMW said:

I just repeat what @cazzy says...

Except you got it backwards.  Chuck Beef Ribs (IMPS #130) have 4 bones and Plate Short Ribs (IMPS #123A) have 3 bones.   

DMW

cazzy said:

DMW said:

I just repeat what @cazzy says...

Except you got it backwards.  Chuck Beef Ribs (IMPS #130) have 4 bones and Plate Short Ribs (IMPS #123A) have 3 bones.   

You're right (of course). Not sure how I switched that up. It was kind of early...

Phatchris

I've done them a few times and left them intact or as long singular bones, smoked at 250 dome for 7 hrs or so, when I get the cut shorties I smoke then braise. Like @DMWI season like a brisket. I also like to throw a little worcestshire, then salt, pepper, and a little Montreal steak seasoning... Good eats await

AUCE

Thanks guys...these say chuck...think there 4 boners....hehe....I'll keep you all posted....

DoubleEgger

http://www.biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf

THEBuckeye

SIngle Bones are ok too. 

5 1/2 hours, raised indirect at 250-275. Rub of choice, hickory

Pull and sauce for 30 minutes. 

Easy Peasy

DMW

Post pics

AUCE

Will do..can't wait

Shiff

Good luck on your beef ribs. I love short ribs. Here is my last cook with how I did them:

http://eggheadforum.com/discussion/1178629/chuck-short-ribs?new=1

AUCE

To room temp. 
Contrary to what many think it takes quite a while to achieve. ...2 hrs on these...

Shiff

If you like the way the ribs come out, look around for your nearest Restaurant Depot store to buy more.  Last time I bought some they were $3.99/pound. It was good to see, though, that Publix sells them uncut.

AUCE

 On.....

AUCE

Ok here we go

AUCE

johnmitchell

Do you have any room under your veg/drip pan to get a little air flow going..Or maybe thats the way you want it..Just an observation..You are in for a treat with those ribs.

AUCE

AUCE

Got shanghai ' by momma on a shopping expedition. ..went on 2 hrs late..damnit

AUCE

AUCE said:

Need that water hot to get the vegs cooked in time....been spot on in the past...fingers crossed

AUCE

160°   lil bit to go til 200ish

nolaegghead

Did you check the internal temp on those greenbeans?  They're done at 210F.  

AUCE

nolaegghead said:

Did you check the internal temp on those greenbeans?  They're done at 210F.  

Lol....yes probed..lol