Beef Short Ribs - First Try

Ozzie_Isaac

Giving beef short ribs a try.

235, salt, pepper, garlic .... slight modification from my brisket rub.  Interested to see how they turn out.

MRbge

Look great.  

blukat

Looks good, I'm also cooking short ribs for the first time, uncut though.  

Ozzie_Isaac

They are cooking fast?  I just checked them and have a lot of pullback and are tender.

They have only been on for 3.5 hrs.  @SGH ; @nolaegghead , any other beef rib masters do I let them ride longer or pull when tender?

Ozzie_Isaac

@blukat uncut is what I wanted, but none available.  Yours look awesome.

lousubcap

@Ozzie_Isaac - as with most BGE cooks, it's all about the feel.  If you have the probe "like buttah" feel then time to declare victory.  I have an uncut rack of short ribs on now and am about to see where I am.  As with any cow cut, you only manage the process  

blukat

@Ozzie_Isaac this is my first attemp, seems to be cooking fast, dome at 250 though.

Ozzie_Isaac

@lousubcap thanks for the info.  I will pull of a "cooks" piece and try it.  Will go from there.  It is probing like butter.

bgebrent

They look awesome!!

Ozzie_Isaac

OMG, these things are so good.  Gonna let a few of the bigger ribs ride longer, but the cooks piece was melt in your mouth good.  Seriosly beefy.  I am a believer in these!

XC242

Nail'd it!

bgebrent

Wow!  There's the beef!!

SGH

Ozzie_Isaac said:

 do I let them ride longer or pull when tender?

Ozzie, sorry but I just saw this. I'm working the 3rd shift and am only on the forum here and there. But to answer the question at hand, when they probe tender they are done my friend. The ribs look great brother. Enjoy.  

Mattman3969

Good looking cow ribs right there!

lousubcap

@SGH- Dang, I guessed right when I replied.   

Ozzie_Isaac

@SGH and @lousubcap thanks guys!  Appreciate the help.

Funny when time doesn't matter cooks go fast.  If people are waiting then its like watching a pot boil.

SGH

lousubcap said:

@SGH- Dang, I guessed right when I replied.   

I have a feeling that it wasn't a lucky guess my friend. You always give sound advice. 

Ozzie_Isaac

Well these will be regular rotation.  They remind me of the brisket flat to point transition.  Even Mrs. Isaac gave the approval.

pgprescott

Wow! Flippin awesome. Those ribs you got look great. Huge meat on them. Nice job front to back. 

bluebird66

Very nice!

lousubcap

@Ozzie_Isaac - you now realize that any beef rib beats their pork cousins every time.  I even manage to get the uncut short ribs at a main-line grocer, Kroger.  Game on and congrats on the cook.

Legume

Oh yeah, those look great.

THEBuckeye

Ah, winning! 

THEBuckeye

But NO FORKS! 

SciAggie

Those look great. I'll have to make these soon. About how long do they take to cook? I saw a mention of 3.5 hours, but I'm assuming 5-6 to finish - that a good ballpark guess?

Ozzie_Isaac

SciAggie said:

Those look great. I'll have to make these soon. About how long do they take to cook? I saw a mention of 3.5 hours, but I'm assuming 5-6 to finish - that a good ballpark guess?

These were done fast.  Smaller two ribs were done in 3.75 hours, larger four were done in 4.5hrs.  I could have gone 5.5hrs on the thickest rib.

When doing the cut ribs careful placement in the dome seems important.  I cooked at 235+.

This was straight with no wrapping.  Really pleased with the outcome and ease of the cook.

Ozzie_Isaac

THEBuckeye said:

But NO FORKS! 

Fork shot was just for you

hapster

Bravo... Looks like you nailed them! Enjoy!

pgprescott

I wonder if the fact they were parted out made them cook faster? Makes sense. Nice cook @Ozzie_Isaac

Ozzie_Isaac

pgprescott said:

I wonder if the fact they were parted out made them cook faster? Makes sense. Nice cook @Ozzie_Isaac

I bet that is what did it.  I liked all the extra surface for bark too.

Judy Mayberry

I never had a beef rib before a couple of years ago at an Adam Perry Lang cooking event. Honestly, I thought I'd died and gone to heaven! It is the best piece of beef I've ever had.