Which type of short ribs are these - and how long do you think they'll take

nick50

I'm doing my first short rib cook on the BGE tomorrow. Bought these ribs from my butcher - about 5 inches long and an inch thick.  Think they are the right sort, but I'm never sure:  I know the UK cuts are often different than you have in the US.  In the UK, they call these "Jacobs Ladder".   Am going to do them with the "Meathead Rub" recipe I use to rub on baby backs, and was planning to insert a probe and then do low and slow on 225-250 with some pecan chips and an occasional spray until they hit 200 (wasn't planning to foil them).  Does that sound like it would work to you?  Was thinking this could take 5-6 hours.

On another note, what do you recommend to serve them with - was thinking of doing mashed potatoes, but anything else you'd recommend?  Thanks for your help


 

lousubcap

The above sounds good-you can use a probe but definitely not needed-just go til they pass the tooth-pick test, probe with no resistance in the thick meat section.  Time-line should be close but they could run up to around 7 hours-"trust the feel."  Sides-anything you would go with beef on a stick-don't complicate it.  FWIW-

nick50

Thanks for that - looking forward to cooking them tomorrow.  Will get them on 7 hours before and can always rest them for longer if finished before

bhedges1987

Yep, anything you would normally eat with beef.  

Beans, Mashed Potatoes, Fries ect.

Eggcelsior

Heh. In the US, those are "English Style" when cut parallel to the bone. The cross-cut thin ones are "flanken style".

nick50

Thanks - that's interesting.  English style - I like it!  But I hope I manage to get a US smoked taste when I cook them!

Simcan

I like a simple chimichurri with rich meats like those beauties. http://www.seriouseats.com/recipes/2011/06/sauced-chimichurri-sauce-recipe.html 

nick50

Now that chimichurri looks really classic - very simple combinations.  I'm going to give that a go - thanks!