Need help with Beef Short Ribs

StillSmoken · May 2016

I've never cooked short ribs. Tomorrow night I'm going for it! Set up, temp, time, and rub/ marinate ideas would be much appreciated. Haven't posted in a long time! Plan on posting pics of the cook. Thanks in advance!

Brisket_Fanatic · May 2016

Indirect at 250-275 for like 5-6 hours until tender around 205 degrees. Rub you can use anything for beef.

Cookbook_Chip · May 2016

+1 @Brisket_Fanatic that'll do it!

lousubcap · May 2016

Go til they probe tender and could be 210*F or more. Temp is only a guide. Great eats await-brisket on a stick.

THEBuckeye · May 2016

Indirect, 250, 4.5 hours then sauce for an additional 30 minutes. Rub/smoke of choice. Like Butt, it's hard to screw up.

I had some grass fed short ribs recently that were absolute melt in your mouth candy.

Just don't get why they're as expensive as they are. I've cooked 4 bones at a time (for two) and always have one or more leftover

THEBuckeye · May 2016

Another idea. Rathbun owns a well known steakhouse in Atlanta and used Eggs at his restaurant:

http://biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf?8a1400

StillSmoken · May 2016

Thanks for the help guys! Big fan of Rathbuns! My wife's old place was right around the corner. We use to treat ourselves occasionally.

StillSmoken · May 2016

@THEBuckeye will short ribs "pull back and show bone" like pork ribs when getting close to done?

Phatchris · May 2016

StillSmoken said:

@THEBuckeye will short ribs "pull back and show bone" like pork ribs when getting close to done?

Yup

jtcBoynton · May 2016

Do you mean like this?

Image: https://us.v-cdn.net/5017260/uploads/editor/r3/rh9sm40ex310.jpg

TB_KD · May 2016

Here is some pics of before and after to show the pull-back I did a while ago. I ran the smoker at 275° and took them off at 200°.

Need help with Beef Short Ribs

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