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First Post/Prime Beef Short Ribs

RustyBeavers
RustyBeavers Posts: 39
in EggHead Forum
Hi everyone,

Picked up from short ribs from Costco and made them today. Tried to keep the dome temp around 250. One rack took about 7 hours and the other took about 8 to reach probe tenderness. Both reached an IT of over 200. They didn’t look very moist after I sliced them, but ended up being very tasty and tender. Open to any suggestions on improving.


Dallas, TX

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Comments

  • SGH
    SGH Posts: 28,989
    This should say it all my friend:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    And welcome aboard.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 10,227
    Welcome aboard.  Great first post.  Starting of with the SGH seal is quite an honor.  But I'll be honest.  He's biased in favor of beef ribs so that's way to get to him.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,798
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Your results look top-shelf so the question about improving is tough to answer as you nailed the cook.  Just go again and enjoy.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • etherdome
    etherdome Posts: 471
    Those look great! One of my favorites and pictures don't usually do mine justice either. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • RustyBeavers
    RustyBeavers Posts: 39
    etherdome said:
    Those look great! One of my favorites and pictures don't usually do mine justice either. 
    Thank you... the picture felt so weak 
    Dallas, TX

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  • blind99
    blind99 Posts: 4,974
    they look awesome from here.  welcome!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Quit soft-selling it. Those look great! Nice work and welcome aboard.
    Stillwater, MN
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  • 20stone
    20stone Posts: 1,961
    Welcome in, and thanks for the post. 

    I do a fair amount of beef ribs, and have my suspicions on what might have gone awry on your cook. 
    1) 200F sounds like a pretty high temp for prime. I suspect they got jiggly closer to 190.  Like brisket, they're done when they're done.  
    2) I am a fan of using a water pan on longer cooks (though others will disagree)
    3) I tend to trim off more of the surface fat before I rub them. Plenty on intramuscular fat on primes. 
    4) You might check your dome thermometer (boiling water). Those look like they may have run a little hot. That being said, I normally shoot for 275 grid, and use a different thermometer. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theeggcellentchef
    theeggcellentchef Posts: 138
    These look great!  Well done. I’m in PA and have never seen prime bone in short ribs at cost co. All they ever have put on the floor are choice boneless. Did they have these in the back and would I have to ask for them?
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  • RustyBeavers
    RustyBeavers Posts: 39
    20stone said:
    Welcome in, and thanks for the post. 

    I do a fair amount of beef ribs, and have my suspicions on what might have gone awry on your cook. 
    1) 200F sounds like a pretty high temp for prime. I suspect they got jiggly closer to 190.  Like brisket, they're done when they're done.  
    2) I am a fan of using a water pan on longer cooks (though others will disagree)
    3) I tend to trim off more of the surface fat before I rub them. Plenty on intramuscular fat on primes. 
    4) You might check your dome thermometer (boiling water). Those look like they may have run a little hot. That being said, I normally shoot for 275 grid, and use a different thermometer. 


    I appreciate  the tips. I hardly did any trimming, didn’t really know what to take off. I tried scoring the membrane on the bone side and would like to get rid of it next time if possible, it kind of got in the way. My dome and grate thermos ran at 250 for the first few hours. The dome ended up reading about 30-40 degrees hotter at the end, I get these variances frequently and I’m not sure why. I have calibrated the dome thermo
    Dallas, TX

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  • 20stone
    20stone Posts: 1,961
    Good work on calibrating the dome temp.  They can be off by a mile, and it’s good to eliminate that possibility. 

    On he trimming, I just cut off what doesnt look like a good bite to me, and that varies person to person. A real fat fiend (* cough * @caliking * cough *) would be mad if you cut that off. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • RustyBeavers
    RustyBeavers Posts: 39
    theeggcellentchef said:
    These look great!  Well done. I’m in PA and have never seen prime bone in short ribs at cost co. All they ever have put on the floor are choice boneless. Did they have these in the back and would I have to ask for them?
    At my Costco they had single short ribs in the case , I asked the butcher if they had full racks in the back and he went and grabbed em for me. 
    Dallas, TX

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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice cook right there. Welcome
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Nice first post. Welcome aboard!
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • logchief
    logchief Posts: 1,431
    Hey Welcome, those look damn tasty.  I love those brisket on a stick, wish Costco here in CA carried them
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • pgprescott
    pgprescott Posts: 14,544
    Hell of an entrance. Bravo!
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  • CPFC1905
    CPFC1905 Posts: 2,126
    Ok, my first time - too.  1kg total weight (cost £9).  Some French mustard on the top, then coarse sea salt and black pepper all around.  Been on one hour and smell marvellous already.   Not sure what time they'll be ready,  will probe on the hour.  If they plateau I'll go Texas Crutch. 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • CPFC1905
    CPFC1905 Posts: 2,126
    A promising first go.   No plateau and a bit over-done,  about 90 degree internal temp.   Next time,  less crust - too as the the seasoning overwhelmed the meat flavour.  But enough to encourage me to go again.
    .

    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • lousubcap
    lousubcap Posts: 36,798
    Great outcome right there.  Congrats.  And before we all get worried on this side of the pond- that's 90*C =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RustyBeavers
    RustyBeavers Posts: 39
    Yum! Good job 
    Dallas, TX

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Welcome, those look great. I found it funny that I could look just at the rub you put on them and immediately I could tell you are from Texas. Keep it up and have fun!


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Great cook - my first post on this site was a beef Rib cook also.  I love beef ribs.  I always remove the membrane then trim most of the visible fat, especially the hard fat.

    A little salt and a lot of pepper and cook at 275 till the cow gives in and they probe tender ala @lousubcap.   

    Welcome aboard!!

    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • CPFC1905
    CPFC1905 Posts: 2,126
    TEXASBGE2018 said:
    Welcome, those look great. I found it funny that I could look just at the rub you put on them and immediately I could tell you are from Texas. Keep it up and have fun!
    Thanks,  I'll take that as a compliment.  I actually live just outside Brighton in the UK.  Maybe I need to get myself over to Texas, then?
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    oh, I was referring to @RustyBeavers on the Texas Comment. But yours look great as well.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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