Lucked Out! Short Ribs tomorrow!!!

A31unit

Wow!  It's funny how complicated I can make some things. I have been dying reading all the posts on short ribs. Well I called a few butchers that told me they sell them cut and 2 in a pack.  I wanted the "plate" of short ribs and today I was with my wife at shop rite and saw the cut version and 2 to a pack...  I figured it's a long shot but I'm gonna ask the butcher in a supermarket??!!  The butcher walks out from the back holding this massive slab that appeared cryovaced and said he could package up half of what appeared to be about a 10lb package.  Well here you have it!  5 lbs short rib plate. 
I want them to turn out well and I'm aiming for a 5:30 dinner time. Give me your opinion on a good temp in my LBGE and cook time. I have read to expect anywhere from 5-7 hours.  When should I start checking for buttah?  I assume this will be all by feel at the finish line because there isn't gonna be any meat temp probe used on these.

Chris8938

I'll be honest...I'm jealous!  Good luck, I won't be much help on this.

djbade

I just did some this weekend... delicious!  

I cooked mine at 250 to 275 and it took about 7 hours to reach 195 and probing like butter.  Give yourself plenty of time, don't rush them.  Had mine finished early, I would have FTC'ed them like most smoked meats but they happened to finish a few minutes before dinner time (Pure luck).

Jcacavias

Agree with @djbade 's comments.  Make sure you give yourself plenty of time.  I cooked some on Sunday at about 250 for a little over 7 hours and they still weren't done.  I had to pull them because the wife was getting cranky.  

Shiff

Looks like they are going to make a great dinner.  I usually cook mine at around 250 at the grid for 5 hours. Sometimes it takes a little longer, so leave yourself some time.

It sounds like you live near some Restaurant Depot stores which always have chuck short ribs, plate short ribs, and beef back ribs.  They usually come 4 slabs to a cryovac package.  The chuck short ribs are about $3.75/pound. The Plate ribs are about $6/pound. I no longer buy beef back ribs snce I like the other 2 types better.  They also usually have cryovaced packages of boneless chuck short ribs for about $5/pound.

You can get a free day pass to Restaurant Depot if you join the Kansas City BBQ Society. You can get your own card if you have any business papers to show.

See their web page at http://www.restaurantdepot.com/ for more info

Legume

Those are gonna be good.  In my experience, once ready, they hold really well on the egg, so shoot to have them done a little early.  There is so much fat marbling in those and that big bone to protect them that they just don't dry out easily.  I was cooking them with some spares once that I put on later and the spares weren't done, so instead of FTC, I just moved the plate ribs to the front of the egg and let 'em ride there while the spares finished up - maybe an hour after they were done and they were still spot on.  Forgiving, but you have to get them to the finish line first or they'll be tough(er).

A31unit

@Shiff it appears by your post that there are several types of beef short ribs. Also looks like I paid much more that the $3.75/lb since it clearly says mine are chuck short ribs. I thought "plate" ribs referred to just the configuration of 4 ribs together without being cut separate.  I guess I'm wrong.  
What are plate ribs compared to what I bought?
thanks

i also did some checking and there is a restaurant depot near me.  Never been there before

Shiff

@A31unit,

Plate ribs usually have 3 bones and come from the Short Plate portion of the cow.  This is near the area where the Chuck Short ribs come from, but Chuck short ribs usually have 4 bones.

There was a good article about them here
http://www.texasmonthly.com/food/you-may-love-beef-short-ribs-but-pitmasters-dont/

It is quite common for butchers and supermarkets to charge almost $7/pound for chuck short ribs, but RD only charges around $4 +/-.  Most butchers and supermarkets don't even carry plate ribs.

Check out Restaurant Depot for a great selection of meat (and fish).

A31unit

Thanks!  I am very excited to cook these tomorrow.  I am gonna put em on at about 9:15-9:30am. That should give me plenty of time. Seems from the comments here that it is better to cook em a little longer vs not long enough

logchief

I did four of those weekend before last to take up to the kids for dinner.  I put them on at 0600 and they were done by 1030 at 250-275.  I FTC'd them and hauled them 3 hours in the car for a 1700 dinner and they were excellent.  I bought my last cryovac pac at Restaurant Depot for 4.29 lb.  You'll love them, brisket on a stick and now my favorite cook.

A31unit

Alright. Short ribs went on at about 0900. Prep was yellow mustard and holy cow rub.  I'm about to open the lid for the first time.  It's been 4 hours.  Rockwood and the Flame Boss have been doing all the work.

A31unit

Here's the progress after 4 hrs at 265 dome. They need more time! I'm going to give em another hour and check again!

lousubcap

Banquet waiting to happen right there.  And patience is the watch-word with them.  Probes like buttah-regardless of meat temp or cook time as has been mentioned.  Enjoy.

A31unit

@lousubcap I was patiently waiting for you.  Lol. I hear your words in my head every time I open the lid and check for the finish line!

lousubcap

Sorry I was late to the thread-but you have it all sorted out 

NPHuskerFL

Looks like a winner from here. 

A31unit

Almost probing like buttahhh but well I don't know.... There are just a wee bit o' resistance between bones 3 and 4. Been on 6 hours now. This is the moment of truth. My head tells me it's about time to pull them but my gut tells me to leave em another 1/2 to hour...  The thickest part is like 3.5 inches!!  The thermapen probe is almost buried to the handle when I probe all the way through. There seems like a lot of fat in there and with the bones protecting the meat.  Hmmmm???
(love the bark from tha Holy Cow rub)

lousubcap

Based on the above, I would let them ride for a while longer.  With all the fat you mention they won't dry out.  Wee bit of resistance is hard to judge but go with your gut I would say.  However, not my cook or $$ so if you pull know and find one rib needs more time then toss it back on as a stand-alone cook. 

A31unit

8 hours. Home Run. Enough said.  I wish I could have all of you here to enjoy this with us!  Sides were good ol mashers and string beans & shallots in a balsamic reduction (my wife gets the credit for the sides).

EggSmokeVa

Nice! Looks great

Gamecockeggman

Very nice, I did some over the weekend so I'm feelin ya brother.  Nice job.

captjamie

Pure comfort food. One of my favorite cooks. 

NPHuskerFL

Nice!!!  

Cookbook_Chip

Those look freakin incredible!  I'm asking the Kroger butcher to see if he can do me like that. Good job!

A31unit

I wanted to pull em at 6-7 hours but I decided to ride it out to 8 hours. I'm certain it made the difference.  As others said:  there is so much fat marbalized in there they are pretty much guaranteed moist and greasy!!  Love it. 
Good call @Legume

Mattman3969

You nailed em!!!   I did my first plate last weekend and damn those things were good.  I know your meal is kickin it tonight!

Shiff

Great job.  I think you'll be doing this one again real soon.

Check out Restaurant Depot. If you run a business of any kind or have a friend who will add you to his business, you can get a free membership. If not, join KCBS and you will be able to get a day pass any day you wish.

I was at the Philadelphia location today and bought a brisket and a NY Strip primal.  They had choice briskets for about $2.80/pound and Select Angus Choice for $3.00/pound.  Also lots of Chuck Short ribs with or without bones.

JoeA

Awesome!!  Can't wait to cook some short ribs.  They look very big.  When planning a cook is it safe to figure one rib per person?

slovelad

Looks like it was worth every but of the wait ! 

shucker

looks great!  i was following your post earlier today and it made me stop by the butcher shop on the way home.  ready for the weekend now!

A31unit

@Shiff does restaurant depot have full packer briskets?  There is one close to me in Pennsauken, NJ.  From what I understand there is no need for a membership.  If you are saying there is I am getting conflicting info. Thanks