Short ribs 3-2-1 method

ajd

I make spare ribs using the 3-2-1 method all the time. Does this work for short ribs also?

bhedges1987

No Idea, never made them.

lousubcap

I have never used foil on any rib cook but don't see why not.  When last out of the foil, go til they pass the toothpick test.  Should be good eats-brisket on a stick.

ThrillSeeker

For beef ribs, my go-to method is 325 degrees.

Remove membrane and rub with Dizzy Pig Cow Lick. 

No no water in the drip pan. 

75 minutes on the grill. Remove and wrap in foil or butcher paper with about 2 oz of liquid. I normally add chopped onions and honey as well. 

75 more minutes on the Grill wrapped. 

Unwrap, sauce, and then back on the grill unwrapped for another 10-20 min. 

Shiff

I prefer my beef ribs to be made without a foil step.  It does take a little longer, but they come out really great.  I no longer make beef back ribs since they usually don't have enough meat on them and you have to remove the membranes. I now make either Beef Plate Ribs or Beef Chuck Short Ribs.  Membranes don't need to be removed, they cook for 5 or so hours (until tender) at 250-275 degrees.