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I give up on Short Ribs
jbenny
Posts: 147
I tried for the third time today to smoke beef short ribs and have finally decided it is something I just can't smoke.
I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do.
Thanks for letting me whine!
I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do.
Thanks for letting me whine!
Comments
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FWIW, I've had beef roasts go to 210 before it got tender.Bx - > NJ ->TX!!!All to get cheaper brisket!
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jbenny said:I tried for the third time today to smoke beef short ribs and have finally decided it is something I just can't smoke.
I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do.
Thanks for letting me whine!
Large BGE
Barry, Lancaster, PA -
tazcrash said:
FWIW, I've had beef roasts go to 210 before it got tender.
+1. I mainly do BB because of this
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Ever wondered why pork ribs are more popular than beef ribs....by a margin of 1,000,000,000,000,000,000,000,000 to 1?:<)SpringramSpring, TexasLBGE and Mini
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Short ribs need a little smoke and a lot of the bubble bubble simmer pop of a good braise. But that's just me.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Im with mike.Braised is where its at with those.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
jbenny said:I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do.
How long did they cook? I think you need more time on the smoker
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@crimsongator... Isn't that like government intelligence?Green egg, dead animal and alcohol. The "Boro".. TN
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Braise here. Come out great. I sear mine on the BGE first and then braise in a Dutch Oven on the Egg. You do get some smoke flavor that way.Clarendon Hills, IL
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@tazcrash has it right. I had my 3rd try at chuck roast this weekend and finally had the patience to take it to 210 (hard for a New Yorker). Perfect. I followed the Clay's Pit BBQ technique on the dizzy pig website, which is basically a five hour smoke followed by a two hour braise in DO, followed by sauce and another hour of smoke. Will try Ropa Vieja style next time...
Mamaroneck -
Smoke 'em for a bit and then braise them. So tender and juicy that way.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I've had excellent luck smoking beef short ribs. I just put on the egg at 325* and smoke until 200+ degrees and tender. Not tough at all. Maybe I've just been lucky.
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I'll give them one more shot and smoke to 200+ or until tender. I had figured 6 hours and 190 was enough to be tender
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jbenny said:I'll give them one more shot and smoke to 200+ or until tender. I had figured 6 hours and 190 was enough to be tender
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