Planning to smoke my first Beef short ribs tomorrow

johnnyp

Any fool proof methods out there?  I've read a few (sometimes conflicting) recipe ideas on the interwebs and am looking for something foolproof for my first time. any suggestions?

someone mentioned in another thread that Scottie was a pro at these. @SGH 

chrisc133

I just did a cook last weekend. I followed Aaron Franklin's method. I rubbed it with hot sauce and then equal parts salt and pepper. Did it low and slow at around a 250 grate temp until it probed like butter. 

johnnyp

chrisc133 said:

I just did a cook last weekend. I followed Aaron Franklin's method. I rubbed it with hot sauce and then equal parts salt and pepper. Did it low and slow at around a 250 grate temp until it probed like butter. 

Approx time?

Tinyfish

Time would be dependent on the size of the short ribs if its a whole slab or thick sliced or cut into golf ball chunks.

logchief

Here's some I did a while back and have done lots more, one of my favs.  4-4.5 hrs. @ 250 until IT 195-200

Thatgrimguy

250-275 at the grate. Indirect.  Salt and pepper and a little hot sauce for the for rub.  And cook them till they probe like butter. (it's like brisket in that the time it takes is different for every rack)

Shiff

Here's one I did a while back

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

johnnyp

I got a 4 bone rack from the plate.  Used DP cow lick.  been on for about 2 hours now.

johnnyp

3 hours in

johnnyp

They turned out ok.  I'm looking forward to a second try.

Ladeback69

@johnnyp, they look good, what didn't you like?  

Thatgrimguy

Looks like you may have given up just a little too soon. These things can be boogers about letting go of the connective tissue.  How was the texture?

johnnyp

Thatgrimguy said:

Looks like you may have given up just a little too soon. These things can be boogers about letting go of the connective tissue.  How was the texture?

Bingo.  Pulled them off a little too soon.  Texture was fork tender, but a little chewy

I was following franklins video, where he uses a relatively small rack and pulls after 6 hours at 275.  He does mention that larger ones can go upwards of 8, but I didn't have a reference point as to what was big or small as it was my first attempt.

For me, 6 hours got me to an IT of about 165.  After 8.5 hours the thinner half was done an IT of ~195 and probing like butta'.  The thicker half was still probing tough and had an IT closer to 185.  

Mrs. P and I ate the pictures half with some roasted potatoes while the rest finished for another hour or so.  

Next time, I'll know to give them more time and plan on giving myself 8-10 hours to cook instead of banking on 6-7

lousubcap

Cow always wins-but now you know the right feel and that will always define the finish-line.

hoofaloos

I know this doesn't answer your question but if you've got the means, sous vide short ribs EVERY time.  You'll never eat them any other way ever again.  72 hours at 125-130 and then a sear on the egg at 500.  Fall apart and medium rare at the same time.  Impossible to accomplish any other way

busmania

hoofaloos said:

I know this doesn't answer your question but if you've got the means, sous vide short ribs EVERY time.  You'll never eat them any other way ever again.  72 hours at 125-130 and then a sear on the egg at 500.  Fall apart and medium rare at the same time.  Impossible to accomplish any other way

Sou vide has peaked my curiosity lately. One question (probably a dumb one), how do they not "go bad" at that temp for that long? Because they are sealed in plastic?

Ladeback69

busmania said:

hoofaloos said:

I know this doesn't answer your question but if you've got the means, sous vide short ribs EVERY time.  You'll never eat them any other way ever again.  72 hours at 125-130 and then a sear on the egg at 500.  Fall apart and medium rare at the same time.  Impossible to accomplish any other way

Sou vide has peaked my curiosity lately. One question (probably a dumb one), how do they not "go bad" at that temp for that long? Because they are sealed in plastic?

My question is where do you keep it for 72 hours, just on the counter?  I would like to taste the food from this before buying one.  To me seems like to me the food would be mush after 72 hours.  Guess I need to see the concept in action to understand it better.