Help with Beef Shortribs

Unknown

I screwed up pork ribs for years until I got clued in by the forum. I'm addicted to beef short ribs now, and just want to check with the experts. Does my time/temp sound right? I've been getting ribs with about a 4" long bone, and a big wad o'meat hangin'off one side of the rib.[p]I do 200 for about 4 hours, and then kick it up to 350 for the last 30 min or so. [p]More specfically.... rub ribs with BBQ rub (I almost always made my own, but have been experimrnting with Worldspice Bar-H Beef Rub).[p]200 for about 3 hours, then paint with BBQ sauce, and dust with a little more beef rub (using teh sauce like glue, to glue more spice on)... and do this a couple of more times in the next hour. [p]But with the last painting, dust a bit with rough ground star anise.[p]THX UR HELP! [p]Mike Flaherty

Unknown

Mike Flaherty,[p]Not on the Shortrib subject, but wondered about the ballpark amount of chili powder you used in your "Beale" sauce recipe. I have some very hot powder and some mild. Any info will be appreciated. [p]Pete

Spin

Mike Flaherty,[p]Your technique sounds like it will produce a well flavored rib. I bet they are still a bit tough though.[p]Beef ribs are some tough meat, with lots of tough fat, stuck to a bone. They benefit greatly from a long (6-7 hours), low temp (200-225°F) cook. The longer cook helps break down the collagen (toughness) in the meat and also renders some of the fat into great flavor.[p]Beef ribs can benefit from a soak in a tenderizing marinade and can take a strong tenderizer. I like to soak them in pineapple juice (a very strong tenderizer) for 6-8 hours and then cook. A hint of pineapple flavor remains, but we like it. Other marinades can be used with the time adjusted for the strength.[p]Just some ideas.
Spin

Unknown

Spin,[p]Excellent.Just the kind of help I ws looking for. I WILL COMPLY! THANKS![p]Mike