Picked up 6.6LB of short rib, now what?

BigBlackV

I've been reading on here and online and it seems most like to smoke the entire rack like I got. I've read most use just salt, pepper and other light seasonings. Some say cook to 185-190 and others say until the bones are loose and or when they shrink. I plan on cooking these low and slow at about 225-250 max. 

Who here does the 3-2-1 method? This is my second smoke so I don't want too complicated however I'm open to suggestions. 

After I remove the membrane, coat with mustard, season with salt, pepper and a little rub what do you guys suggest? 




Jay 

StillSmoken

I just did some for the first time with the advice from some of the eggheads.  Went indirect with a little oak smoke at 250. About 5 hrs.  The meat will start to pull back from the bones. Hope you enjoy. 

Mattman3969

Beef ribs can one of the easiest things to smoke.  Just keep it simple.  Heavy dose of what ever rub you like, 250-285 dome temp, indirect with an elevated dry drip pan and a couple of fist size chunks oak.  Pull em when the probe like buttah, usually 5-7hrs.  The enjoy 

Foghorn

They are done when they probe like "buttah".  Use a toothpick or a thermometer.  Enjoy the journey. How you get to the finish line (foil/no foil, mustard/no mustard, what rub you use, cook temp, etc) is part of the process.  Have a good beverage or two along the way. 

BigBlackV

Thanks a lot guys just trying to control the temp now as its up near 350. I wana get it down to 250 before I put the ribs on. 

JMCXL

One of my favorite cooks, the results make me look like I know what I am doing.

NonaScott

On my large to maintain 250 the bottom vent is open about the width of the thickness of a credit card and the Daisy wheel about the same. Doesn't take much

BigBlackV

I'm at about 250 now and the meat has been on for about 30 min. I'm gonna go to the gym and I'll report back later 

Mattman3969

With the egg only being @250 for 30mins I would hold off on leaving for another 45-1hr.  I'd hate for you to come back to a fire that went out or one that is too hot. That's just me though.  

lousubcap

Stable is a relative term but for me on the L&S cooks, I want to see no temperature movement for at least 45 mins before declaring "stable".  If I'm gonna be around to eye-ball the cook then I may cut that number.  FWIW-

BigBlackV

Almost done, temp is at 180!!

JohnInCarolina

Glorious!

Mattman3969

Looks like you are in for a banquet!!

BigBlackV

Jstroke

Full heal clicking salute. Yesireebob

The Cen-Tex Smoker

Brisket on a stick. Looks awesome

BigBlackV

The Cen-Tex Smoker said:

Brisket on a stick. Looks awesome

Is that all brisket is? Sorry I'm not cowducated 

The Cen-Tex Smoker

BigBlackV said:

The Cen-Tex Smoker said:

Brisket on a stick. Looks awesome

Is that all brisket is? Sorry I'm not cowducated 

No- was kidding a little. It's is a similar texture of meat but from a different area of the cow. Brisket is actually the breastplate of the cow and The chuck or short ribs are from the first 4 ribs behind that. Think of brisket as the pectoral and the ribs are behind that muscle. The first 4 are the chuck ribs (the chuck is the shoulder area like a pork butt), also called short ribs because the bones are actually shorter than the bones going back from there. They also have more meat on top of the bone. As the ribs go back to the loins (rib, strip, sirloin) they are longer but the meat is more in between the bones and there is hardly any at all on top of the bones. Pretty meager as far as rib meat goes. 

StillSmoken

Looks like you nailed it. Enjoy!