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Short ribs need advice

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Hntnhrd
Hntnhrd Posts: 713
edited March 2017 in Beef
I have been wanting to cook beef ribs for awhile. But no one around here had them as a stock item. So I swung into the local
butcher shop last week and caught the owner in. He was getting ready to break down a whole steer so he said he would save me the plates. Got the call this morning and stopped in to take a look. I bought them all. 


Any recommendations ??? Should I vacum seal and wet age in the fridge? Looking forward to
what you all think I should do with these
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Cook it like a brisket!

    Actually I have zero clue. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Nice score! Cook'em some beaches ona far with a lil smoke wood! Great eats await my friend.
    Snellville, GA


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  • lousubcap
    lousubcap Posts: 32,396
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    No idea how many you have but when you cook-just run low&slow (around 250-260*F) til they probe like buttah (toothpick test). Plan on around 5-7 hours depending on the cow.  Brisket on a stick.  Great score.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bgebrent
    bgebrent Posts: 19,636
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    I agree with Cap.  I'd bet a good 6 hours on those babies.
    Sandy Springs & Dawsonville Ga
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  • Hntnhrd
    Hntnhrd Posts: 713
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    I picked up 4 racks. But am only going to cook one at a time. Should I just got with a Rub or baste them while they cook low and slow? Sauce at the end?
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  • bgebrent
    bgebrent Posts: 19,636
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    I just rub.  S&P and garlic is great too.  Generally no need for sauce.
    Sandy Springs & Dawsonville Ga
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  • Hntnhrd
    Hntnhrd Posts: 713
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    Put one rack on couple hours ago. Salt/pepper/ granulated garlic and cumin. Just took a peek bones are starting to come out. 

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  • lousubcap
    lousubcap Posts: 32,396
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    Tooth-pick and patience for the finish-you will enjoy some of the best beef you have tasted. Personal opinion-beef ribs beat their pork cousins every time.
    Great way to enjoy any evening-and to pull this off on a Tuesday- most eggcellent.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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