Beef Short Ribs

Jameson19

I'm currently smoking these at 275, had to crank up the heat. Had them in the egg for the past 7 hours at 250 and the stall has stuck at 177 for the past 2.5 hours.

Advice?

Should I give them the brisket treatment and take them all the way up to 195-200?

Chris8938

I don't usually cook these to temp.  I cook to tenderness.  Should prove like buttah.  I reluctantly wrapped mine tonight as my boys were hounding me.  So you could wrap in foil and let it ride for a little while.

Jameson19

I stuck the thermometer in. The near side in the pic is still a little tough. The far side, which is smaller is noticeably more tender

Jameson19

Finished them at 191° internal temp. Some parts were melt in your mouth juicy and tender. Others were a bit chewy

platypusrex

Nice!

Stormbringer

/drooling

johnmitchell

From where I am sitting your ribs and pics look off the charts.. WOW!!! So much meat on those ribs.. Great post.

Shiff

Those look great. I've never had mine take that long, so have you calibrated your thermometer recently?  Perhaps it was cooler than you thought. 

Jameson19

Shiff said:

Those look great. I've never had mine take that long, so have you calibrated your thermometer recently?  Perhaps it was cooler than you thought. 

I set the BBQ Guru to 250 pit temp. The BGE dome thermometer was sitting around 225. The 191 was the BBQ Guru food probe temp and I confirmed it with the Lavatool instant read thermometer. 


johnmitchell said:

From where I am sitting your ribs and pics look off the charts.. WOW!!! So much meat on those ribs.. Great post.

Thank you. You can definitely see there are three different parts of meat attached to these bones. The dark section along the bone was melt in your mouth tender. The opposite side of the bone has meat similar in appearance to a brisket point, which was the best part. The remaining middle section had a chuck roast taste to it. 


I actually tossed a large chunk of mesquite on top of the lump. It was around 1.5" in diameter and at least 6" long. The smoke smell was stronger than I usually start with, but the end result was not as smoky as I thought it would be.