Short ribs - lo and slo?

Unknown

I grilled some short ribs, pulled them at 130º. Neighbors said they were too tuff. ppfffttt

If cooked lo and slo, should they be pulled at 130º, or take them to 195º like brisket?

Thanks.

Celtic Wolf

Ribs are done when you can pick them up with tongs and the rack bends 90 degs. Another test is to poke them with toothpick. If the toothpick comes out without resistance they are done.

As I said before trying to get an accurate temp is darn near impossible because the meat is thin and too close to the bones.

But if they did not take 5+ hours to cook at 250 dome they weren't done.

Rascal

I often do them in a crock pot and they usually take at least 6 hours on the low setting. Rather than using a thermometer, I just deem them done when they're about falling off the bone. I'm guessing they would be approximately 190-200F at that point. Just like a pot roast, they have to break through the plateau and then some in order to be tender.

Rascal

Popsicle

Short ribs are a very difficult cook. It seems that they are all different depending on the amount of fat on them. I always low and slow them to around 200, about 5 hrs of cooking. Keep plenty of liquid in your drip pan. Even doing that, some tend to be a little tough but the flavor is great. Good luck with them next time. Popsicle

WooDoggies

Short ribs need time to break down and unless the meat is sliced wafer thin, pulling at 130 is too soon.
I think short ribs are best braised (and Mark Bittman has a killer recipe) but have tried them on the egg a few time and they've turned out pretty good.
Here's one way on the egg... cook 4 or 5 hours indirect at 250-270 dome. Pull and wrap in foil with a touch of liquid and back on the egg for another hour. Remove from foil and back on the egg indirect reserving foil liquid to make a pan sauce. Allow the meat to firm up .... you can increase the temp at this time to get a little color on the meat. Check internal temp and pull when it reaches 200 or a little more or check for tenderness with a fork.... the meat should want to fall apart.
If you give this a try, let us know how they turned out... good luck!

John

WooDoggies

Short ribs bending 90 degrees with tongs?
mmmmmmmmmmmmmmmmmm.

john

Cpt'n Cook

I do them just like babybacks, 250 dome, drip pan with liquid, 5-6 hours. Spritz for the lasst couple of hours. They are great! The only ones I have cooked have been cut into single ribs.

I did these a couple of months ago, they are ready to pull in the photo.

WooDoggies

Those look great! I've only bbq'd short ribs in single cuts, too. Your's look meaty and delicious....
Your post is one of the things I like about this forum... it shows there is always more than one way to cook a particular cut and everyone has their own cooking style.... thanks!

john

egret

Hey Pete! How about showing me next week how you bend a short rib 90 degrees! :woohoo:

Rascal

Found a number of his short rib recipes with a Google search. Here's one for starters: http://video.on.nytimes.com/?fr_story=b864e7ab2f2c7ed5ba373917696c67b14555cc2f

Unknown

Thanks guys for the tips.

I don't have any short ribs presently but I just threw on a tri-tip since they're......sorta close. My target - 6 hrs @ 250º dome.

I'll report back after dinner.

Jeffersonian

I did these just like pork spares (3-1-1) and they came out literally falling off the bone:

Celtic Wolf

What I get for posting at 1:30 am and in the middle of updating a firewall.

Celtic Wolf

OK I will bend you.. Your short!!

ShortRIb

Braise them.
Put them in a crock pot with a can beef broth for 4 to 6 hours.
Use the juice to make a pan sauce.

Doing them on the egg is very, very hard. I have been throwing a few on during long cooks for testing purposes. Nothing I have done has been better than average.

Unknown

Well.....the tri-tip wasn't very good. I went 4-1-2 to hit 190º, it was dried out.

Maybe I'll try a crock pot on the short ribs, then when they are near done I'll throw them on a hot Egg to sear the outside and add some smoke.

uuuggghhhh