Short rib advice needed

Davekatz

When I ordered our last half of a beef, the butcher asked me if I wanted the ribs - sure thing. I was expecting a bundle of dino-ribs, but when I packed the meat away in the freezer I discovered 6 small (4x4x7) packages labeled "ribs."

I guessing they are short ribs? If so, I'd kindly take some advice on preparing them.

I'm thinking about hitting them with a good brisket rub and then doing them low & slow until they hit 160°F internal, then wrapping with foil and stashing in a cooler for another hour or so.

Thoughts?

Thanks in advance,

Dave

SWOkla-Jerry

I've done em low and slow, about 7hrs for an internal temp of 195, slather with mustard and your favorite rub. They came out mighty tasty.

FearlessGrill

I love Adam Perry Lang's short rib recipe from his book Serious BBQ. I've made this several times and it comes out great. The recipe looks a bit complicated, but if you follow all the steps it's pretty easy.

Here's a write-up of my 1st attempt, including the recipe and techniques, from our blog. Note that I did this the 1st time with boneless short ribs, but I've since done it a couple of times with them on the bone, and it comes out great either way.
http://www.fearlesskitchen.com/2010/03/recipe-smoked-beef-short-ribs-guest-post-from-fearless-grill.html



Enjoy!

-John

gdenby

I've had really mixed results with short ribs. Sometimes they comes out nice and tender, other times, way too tough even with an internal of 200. My last batch was of the tough variety. I'm resolved to foil the next batch.

Davekatz

I tried John's version of the Adam Perry Lang recipe and they turned out pretty well.



Very tasty, but they didn't render and "melt" as much as I would have liked, but that's my fault.

More pics and full recipe to come soon.

Thanks again to everybody who chimed in on this!