Short ribs timing

jeffwit · January 2016

I'm cooking a butt and some baby backs tomorrow. I picked up some short ribs that are basically cross-sectioned and about 2" thick. About how long will these cook at around 250*? I know it varies, but I'm trying to figure out if I need to let them go about 5 hours like the baby backs, or if it will take the short ribs longer.
And what finishing temp? Or is it by feel?
TIA

theyolksonyou · January 2016

Like buttah! At least 5 plan for 6. Under cooked ribs are baaad

jeffwit · January 2016

theyolksonyou said:

Like buttah! At least 5 plan for 6. Under cooked ribs are baaad

Would buttah be around 190 or so, like a brisket?

theyolksonyou · January 2016

I start thinking about it in that range. Can be over 200.

jeffwit · January 2016

Thank you, sir.

Homebrewguy · January 2016

You folks actually measure the IT on ribs?

johnnyp · January 2016

Homebrewguy said:

You folks actually measure the IT on ribs?

On beef ribs, yes

Homebrewguy · January 2016

Ok...I could see that...I've only braised beef short ribs before...never smoked them.

NPHuskerFL · January 2016

jeffwit said:

theyolksonyou said:

Like buttah! At least 5 plan for 6. Under cooked ribs are baaad

Would buttah be around 190 or so, like a brisket?

Yes. But, finish by feel. Always by feel.

NPHuskerFL · January 2016

Always OAK on beef. It is its natural mate

Homebrewguy · January 2016

What about mesquite?

NPHuskerFL · January 2016

Sure you can use any wood to smoke with. I guess I just prefer oak on beef. Although I have used mesquite in the past. It "can be" overpowering for some palates. Beef and maybe a butt is about all I've done with that particular wood. Try it...why not.

Homebrewguy · January 2016

How did it work with the butt? I've only ever used hickory on my butts.

lousubcap · January 2016

A great test for doneness on any ribs is the toothpick test. Probe the rib meat with the toothpick and when "like buttah", you are there.
Regarding timing on the short ribs-with 250*F on the calibrated dome I generally see 6-7 hours...but as you note-they are finished when the cow declares victory. Beef ribs beat their pork cousins every time. Enjoy the cook.

NPHuskerFL · January 2016

Homebrewguy said:

How did it work with the butt? I've only ever used hickory on my butts.

Not bad. Haven't used mesquite in a LONG time now. It's definitely not my go to. Different strokes.

Short ribs timing

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