Short Beef Ribs - First time

Kmm

Greetings from the UK

Im looking to ….. see below pic !smoke a couple of 4 rib racks of short beef rib 

I’m assuming 230f until 195c cooked temperature with a salt and pepper rub

Question: Do I need to foil them ?

Either way, what kind of cooking time am I looking at 

lousubcap

Welcome from the Yank side.  Your cook temp (230*f) will work but I prefer to run them in the 260-280*F range.  S&P works well.  I use worstershire as a binder but clearly optional.
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones.  No resistance and you are there-likely around 200*F+/-.  Cook time can roll from around 4 1/2 to over 6 hrs. 
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30.  That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate.  FWIW-

lkapigian

Listen to @lousubcap , unless I a
m misunderstanding your temps 195c cooked temp is , well, way overdone…think you meant 195 f….. welcome 

Kmm

lkapigian said:

Listen to @lousubcap , unless I a
m misunderstanding your temps 195c cooked temp is , well, way overdone…think you meant 195 f….. welcome 

Indeed I do 😂😂😂

when are you guys gonna get with the metric system !

Kmm

lousubcap said:

Welcome from the Yank side.  Your cook temp (230*f) will work but I prefer to run them in the 260-280*F range.  S&P works well.  I use worstershire as a binder but clearly optional.
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones.  No resistance and you are there-likely around 200*F+/-.  Cook time can roll from around 4 1/2 to over 6 hrs. 
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30.  That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate.  FWIW-

Thanks so no foil then ?

I meant 195f as a cooked temp 

lkapigian

Kmm said:

lkapigian said:

Listen to @lousubcap , unless I a
m misunderstanding your temps 195c cooked temp is , well, way overdone…think you meant 195 f….. welcome 

Indeed I do 😂😂😂

when are you guys gonna get with the metric system !

Lol, I’m 100% metric when it comes to charcuterie 

6baluts

@Kmm
- Understand your plight concerning metric but what about this?
- Not wanting to start anything and understand you are in the UK but my wife was sniffing around a Buche De Noel recipe online today and this table appeared.  

shtgunal3

I agree with everything Lou says above. I will add, I like to pull the membrane off of the bone side before rubbing. Salt & pepper or any good brisket rub will do. I also trim off any hard fat pre rub. I have never wrapped in foil. Let them ride until roughly 200 degrees or probe tender. 

Kmm

lousubcap said:n

Welcome from the Yank side.  Your cook temp (230*f) will work but I prefer to run them in the 260-280*F range.  S&P works well.  I use worstershire as a binder but clearly optional.
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones.  No resistance and you are there-likely around 200*F+/-.  Cook time can roll from around 4 1/2 to over 6 hrs. 
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30.  That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate.  FWIW-

Love to here Americans try to say Worcestershire Sauce 😂😂😂😂

Kmm

Hear!

Photo Egg

Kmm said:j

lkapigian said:

Listen to @lousubcap , unless I a
m misunderstanding your temps 195c cooked temp is , well, way overdone…think you meant 195 f….. welcome 

Indeed I do 😂😂😂

when are you guys gonna get with the metric system !

Right after we dump “Daylight Savings Time”…lol

TechsasJim

Kmm said:

when are you guys gonna get with the metric system !

—————-—————-

We have been told for decades we would migrate to the metric system.   Most of us get the metric system but just don’t want to live in it.  But I hear where you are coming from.   

lousubcap

You mean Worcestershire is not pronounced Wor cester shire...? Who knew! 

And in keeping with the "learn something new dang near every day here"...
Here you go-
https://www.youtube.com/watch?v=oPerqGHwj3k

Stormbringer

Welcome! I’m also a UK based Egger. That picture is from Turner and George’s website, great butchers. I’ve bought from them before. I don’t wrap them when I cook them. I’ve got a post on my food blog describing the cook https://thecooksdigest.co.uk/2018/01/12/slow-cooked-beef-short-ribs/

6baluts

@Stormbringer
Nice blogspot.

Kmm

Stormbringer said:

Welcome! I’m also a UK based Egger. That picture is from Turner and George’s website, great butchers. I’ve bought from them before. I don’t wrap them when I cook them. I’ve got a post on my food blog describing the cook https://thecooksdigest.co.uk/2018/01/12/slow-cooked-beef-short-ribs/

Well spotted 

someone me great meat on there 

Kmm

Should say “Some great meat on there !”

Kmm

lousubcap said:

You mean Worcestershire is not pronounced Wor cester shire...? Who knew! 

And in keeping with the "learn something new dang near every day here"...
Here you go-
https://www.youtube.com/watch?v=oPerqGHwj3k

Actually people in the UK just say “Wooster” when it’s the sauce, the “oo” sounding like the “ou” in would.

Next ! Leicester !

Acn

Kmm said:

lousubcap said:

You mean Worcestershire is not pronounced Wor cester shire...? Who knew! 

And in keeping with the "learn something new dang near every day here"...
Here you go-
https://www.youtube.com/watch?v=oPerqGHwj3k

Actually people in the UK just say “Wooster” when it’s the sauce, the “oo” sounding like the “ou” in would.

Next ! Leicester !

Just like the city in Massachusetts then?

Langner91

Kmm said:

lousubcap said:n

Welcome from the Yank side.  Your cook temp (230*f) will work but I prefer to run them in the 260-280*F range.  S&P works well.  I use worstershire as a binder but clearly optional.
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones.  No resistance and you are there-likely around 200*F+/-.  Cook time can roll from around 4 1/2 to over 6 hrs. 
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30.  That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate.  FWIW-

Love to hear Americans try to say Worcestershire Sauce 😂😂😂😂

I like to say "Worcestershire sauce" immediately following my annual July 4th reading of the Declaration of Independence.

All good advice about beef ribs!  Especially the part about pulling them before 383°F!

Some good eating awaits!  Let us know what you think!

johnmitchell

^^^😂😂😂

Corv

Don't use that ounce-gram conversion chart if you value accuracy. An ounce is 28.350 grams, 2 ounces are 56.50 grams, etc.

Mark_B_Good

lousubcap said:

Welcome from the Yank side.  Your cook temp (230*f) will work but I prefer to run them in the 260-280*F range.  S&P works well.  I use worstershire as a binder but clearly optional.
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones.  No resistance and you are there-likely around 200*F+/-.  Cook time can roll from around 4 1/2 to over 6 hrs. 
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30.  That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate.  FWIW-

Uhmmm, I couldn't have said it better myself.  Except that I use mayonnaise as a binder when I cook a plate of beef ribs to avoid them getting too salty ... worstershire sounds good though!