Turbo beef short ribs method?

TheToast

I never have much luck when I cook low and slow at 110c / 230f - I've tried cooking things like lamb at 110c but it comes out a little dry. However, when cooking at 160c / 320f for about 6hrs, the 2.6kg lamb shoulders I've cooked have been a dream - easy to pull. And juicey. Pork I've cooked has been good but I think I'll turbo that in the future too. 

So im thinking I'd like to try and turbo some short ribs. Anyone have a method? I've searched the forum but most people seem to cut the ribs up first and put in a pot - I'm planning to rub them then cook indirect on the grill. Any thoughts welcome. Thanks 

lousubcap

Never have turbo'd beef or pork ribs.  Many times the already cut short robs are all you can find.  But even with those, I just run at around 250-280*F til they pass the tooth-pick test.  No foiling, no pot and expect anywhere from 5-7 hours til finished.  
If you plan to dial it up for turbo, make sure your rub doesn't have much sugar as it can burn once north of around 350*F.  
Hopefully someone will be along who has the turbo beef ribs process sorted out.

Hans61

Franklin says not to go too hot with beef ribs - can give an off flavor - something about the bone marrow I think?  

bgebrent

Beef ribs like low and slow.  Lamb should be hot and fast.  Run your ribs at 250 for 5 or so hours until they pass the toothpick test.  One of the best cooks.  Cooked indirect.

Hntnhrd

Cooked these beef ribs at 250 for 6 hours pulled at 180 internal temp. Fantastic !!

Hntnhrd

bucky925

I do the same as above, for both beef and pork ribs... Low and slow around 250 or so.  They always seem to turn out great like the pic above. 

bgebrent

Nice

Stormbringer

This is the account of my first attempt at turbo ribs:

http://eggheadforum.com/discussion/1201691/first-attempt-at-ribs-using-mickeys-turbo-method-with-pics

using @Mickey 's method. Lots of good advice in there from the collective.

TheToast

You've all been insanely helpful as always. I'll give them a go at 120c / 250f which is a little hotter than the 110c I've tried in the past. Good tip about sugar - I may just try salt and pepper because that works so well on the other beef I've cooked like picanha. 

I will of course report back. 

TheToast

Here's a previous cook btw - they took ages. I forget how long, but a lot longer than most sources stated which is why I'll go slightly hotter this next time 
http://eggheadforum.com/discussion/1191961/slow-smoked-short-ribs-pics#latest

Stormbringer

@TheToast where do you get your ribs from? All the places I have looked at in the UK do small, scrappy ribs.

TheToast

@Stormbringer I'm in London and use this guy http://www.markymarket.com

He visits Smithfield (meat) and Billingsgate (fish) markets twice a week and delivers amazing nosh at trade prices to your door (I email him and leave a cool box on the doorstep and he drops it off at about 5am). Those short ribs are about £22. Remind me where you are?

I've found good local butchers do short ribs too but only frozen. And I've not found anywhere that does decent babyback pork ribs - even Smithfield doesn't according to my market man. 

Stormbringer

I'm in the Midlands, I'll give that chap a call, cheers.

bboulier

 Always do them turbo.  Dust with  Dizzy Pig's Raisin' the Steaks rub.   Grill indirect at 325 for 2 hours, foil in pan for 45 minutes with 1/2 bottle of beer. and then finish direct for about 15 minutes.  Crusty exterior and very tender and juicy inside.  

TheToast

@stormbringer He only covers London I'm afraid