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Three little ribs

Legume
Legume Posts: 15,936
in EggHead Forum
I have never cooked beef short ribs or St. Louis pork ribs.  I've always stuck to baby backs except for a few fails with beef finger ribs.

Today I'm trying a few beef shorties, a rack of St. Louis and a rack of baby backs.  Playing around with rubs also, so I cut the two racks in half.


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Comments

  • Legume
    Legume Posts: 15,936


    Shorties on at 225.  Discovered a big crack down the middle of my PS, that sucks.

    Anyone have advice on how much longer these will take than the pork ribs?  Shooting for 6 hours on the pork ribs give or take 30.  Also, do the St. Louis cook faster than baby backs?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • gdenby
    gdenby Posts: 6,239
    There are a couple of different beef parts sold as short ribs. The plate short ribs are more tender, and I can usually get them done in about 4 hours. The chuck short ribs can be very tough, and usually need 5 hours, w. 1 hour in foil. Most of the boneless short ribs I've had were probably plate short ribs. .

    Spares take longer than BBs. I don't think I've ever had spares done quicker than 5 hours w. dome 250-ish. 6 hours more common, and some folks have written that 7+ hours makes really good results.
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  • Legume
    Legume Posts: 15,936
    Excellent @gdenby thanks.  I believe these are plate.  We'll see.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Jeepster47
    Jeepster47 Posts: 3,827
    The Chuck short ribs take six hours @250 for me ... same as the spare rigs.  Baby backs seem to finish in five hours at @250.  That's with the ribs naked all the way ... no foil, no spritzing, and no moisture in the drip pan.

    Looking forward to hearing how you rank the three ribs for taste.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Legume
    Legume Posts: 15,936
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • johnmitchell
    johnmitchell Posts: 7,366
    Awesome looking..Interested what you thought
    Greensboro North Carolina
    When in doubt Accelerate....
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  • loveTheEgg
    loveTheEgg Posts: 573
    Awesome!! 
    Brandon, MS
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  • stv8r
    stv8r Posts: 1,127
    Yumm!!   Must try short ribs
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  • bboulier
    bboulier Posts: 558
    Beautiful!  How long did you cook them and how do they taste?
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • johnkitchens
    johnkitchens Posts: 5,234
    They look good to me.

    Louisville, GA - 2 Large BGE's
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Bend It Like Beckham! Outstanding Sir! 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • DMW
    DMW Posts: 13,836
    Looks great!
    Seems this is a rib weekend.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    Great job. Bet you loved the short ribs
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  • Legume
    Legume Posts: 15,936
    Man, I'm full.  Had some friends over, so I've been offline.

    First the shorties, they were tough, not dry but the flavor was great, but tough.  I have work to do with these still.

    The baby backs and at St Louis were great.  I cooked all of these at 230 ish with some peach and cherry wood for 7 hours.  Just a quick coat of sauce the last 15 minutes, Trader Joe's Sriracha BBQ on half and Blues Hog cut with some cider vinegar on the other half.  Great flavor, but the St Louis won hands down - flavor and texture.  I have no idea why I've avoided these for so long, my choice from now on.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • stemc33
    stemc33 Posts: 3,567
     Excellent job...Very nice. Thanks for sharing. My last few rib cooks have been St. Louis. They're becoming my favorite.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Legume
    Legume Posts: 15,936
    Thanks @stemc33 and everyone else.  I really enjoyed this, still have to crack the code on the shorties, but I'm keeping it simple with pork ribs from now on, just straight, slow cooks, no foil, no water pan, no spritz, no look.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Thanks for the feedback.

    Tough for shorties usually means a bad piece of meat or too short of a cook time.  Your pictures showed good pull back, so you might try a different store next time for your meat.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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