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Fall off bone beef ribs?

edited 5:55PM in EggHead Forum
Any suggestions to make beef ribs fall off the bone like pork ribs?
I've tried a 5 hour indirect cook, they turned out ok but I know I can do better. Would a 3-1-1 method work, or perhaps a variation?


  • MarvinMarvin Posts: 515
    Did you check the temp at the end of 5 hours? We do a rack of short ribs until the temp is 200. They are almost fall-off-the-bone. Another trick from a NYC Hell's Kitchen restaurant is to braise a rack of short ribs like a pot roast without the tomato until very done; pull out the bones and then grill the boneless rack over a hot grill for 2-3 minutes a side with whatever sauce you like. These are really outstanding: fork tender and delicious. Enjoy

  • Marvin,
    Didn't check the temp but I'm guessing it was probably below 200. I'll get out my Polder next time!

  • StogieStogie Posts: 279
    BobM,[p]You will need to cook a little longer. They should cook exactly the same as pork spares. It takes me 6-7 hours at 225º and using foil. I use my own foiling times...3hours out, 3 hours in, then 1 hour out....I guess that would be 3-3-1 Play around with it until you reach your personal nirvana..[p]I quit measuring temps in ribs..not enough meat to get accurate reading. Just look at the bones and sample. OR use a toothpick and poke between the bones.[p]
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