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Short ribs question

I'm gonna cook some beef short ribs tomorrow along with a rack of beef spare ribs. I've never cooked short ribs at all, so some advice would be greatly appreciated.

Should I braise them beforehand?
Will they take longer, shorter, or about the same amount of time as the spare ribs?
Whats the best way to tell when they're done?
What's a good temp to aim for?
Foil? not foil? foil after a couple hours?

On a side note I have some raspberry chipotle sauce...would that be good on the spare ribs in your opinion, or should I use it on pork ribs instead?

Thanks in advance! 


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    Still looking for advice from fellow Eggheads!

    There's still time...
  • Ive only ever braised so they were fall off the b I bone. the ladt recipe I looked at braised first tthn tossed them on a grill. but that was from people who finish butts and briskets and the like in the oven
    Near San Francisco in California
  • THIS is how I do fall-off-the-bone spare ribs -- maybe that will help?  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • I hate posting from my phone ><.  My previous post looks horrid.  Perhaps these forums could get tapatalk enabled?
    Near San Francisco in California
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