Beef Short Ribs

ceeejay57

Got some Beef Short Ribs last week and will attempt these for the 1st time.  Had them cut into separate bones and about 3 inches long.  It looks like an awful lot of fat on the meat side.  Should I trim some of this?  Also, many recipes call for putting them in a foil pan after 2 hours and upping the heat along with adding some juices.  I got this one from BGE site.  I am open to any ideas on how to wow my wife with these on my 1st try.

bhedges1987

I will be following this as I will be attempting some next week. I want to smoke them and have some sort of Asian juice or sauce on them

SmokingPiney

I cooked shorties a couple of days ago. I rubbed them and cooked at 250 indirect over pecan chunks. I pulled them at 185 IT and put them in a covered pan with a shallow bath of beef broth, butter, and Worcestershire sauce to steam until probe tender - about 45 minutes. The bath made a great sauce.

They rocked! 

Shiff

I prefer them left uncut and cook them as a slab.  I never use foil anymore because it comes out more like pot roast than "brisket on a stick". Just cook them longer (4-6 hours) at 250 until they test tender.

pgprescott

Unless the fat is very hard fat that will not render, I would probably leave it all or at least most of it. Good luck. I like oak on my beef cooks, but it's a personal preference. It pairs great for me.