Beef short ribs
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I’m out of time and sure I’m gonna fail miserably but what IT temp do you all take your short ribs to? I should have started this at probably 10am not 3 pm. What I’m reading it takes 6 hours to cook.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to twilliams on last edited by
twilliams treat it like brisket for the most part.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Tex_77 on last edited by
Tex_77 said in Beef short ribs:
twilliams treat it like brisket for the most part.
Agree. You are dealing with a cut that has a lot of tough connective tissue between the meat and the bones that needs to be cooked down.
I would even consider some moist heat or wrapping during part of the cook cycle so they don’t dry out too much. -
twilliams Power User PK100 Regular Contributors Team Greyreplied to processhead on last edited by twilliams
processhead it hit 155* so I whipped up some butter bath solution and wrapped. Will take it to 204* I guess if it doesn’t get too late. It is cooking faster than I planned so that’s good for my time crunch. And I did have a hot water pan inside.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
They look great. What time should we stop over?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to twilliams on last edited by
twilliams those who ribs are looking good
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Short ribs over polenta is one of my favorite meals.
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I smoked two planks off short ribs on Sunday. Started off at 225 for about 4 hrs, then wrapped in butcher paper and a little bbq sauce and put back in the smoker. At around 8 hrs they were around 195 but I was in a time crunch (I know) and pulled them to rest for an hour in a cooler. Turned out really good but not great. Mistake was listening to the 6 hr YouTube wizards, lucky that I covered my butt and started them 3 hrs earlier than planned. I am convinced the best friend to a smoker meal is a good cooler-wrap-temp probe. Start early and let it rest longer if it needs it!!
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
Sorry I got my feet under the table after the dogs have already licked the floors clean.
I’m unsure about a probe temp. I’m more into a look of pull back from the (like pork ribs) then a probing feel like brisket.
