Beef Ribs
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- Pilgrim
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Beef Ribs
My favorite cut of bbq is a plate of beef short ribs, but I find they can be hit or miss. But when they hit, it is a home run. I’ve been told to cook for 8-9 hrs at 285 degrees until internal meet temp hits 203 degrees. Today, I got to 203 internal temp after only 5 hrs, the meat was incredibly tender, but a lot of the fat had not yet rendered. Made for some unappetizing moments when slicing the beef off the bone. Should I be cooking beyond 203 internal temp if I find that the cook has gone by too quick? I can’t explain why this cook only took 5 hours, was very odd. Thanks.
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- Cowboy
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Re: Beef Ribs
I haven't made many beef ribs before but with Pork as Spares, country style I have always wrapped after about the first 2 hours, maybe 3 depending on how meaty they are. Did you wrap these at any time ? Sounds like you cooked them too fast and didn't give enough time to break down the fat and that's why they were too fatty. Also, we're they indirect heat with some type of heat deflector or just on the grate ? That will make a difference as well.
Again, I'm far from an expert but I myself ALWAYS make sure to wrap ribs in butcher paper for a few hours in between the unwrapped stages.
Hang tight, there are aot of cooks on here that will see this and give you their thoughts.
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Again, I'm far from an expert but I myself ALWAYS make sure to wrap ribs in butcher paper for a few hours in between the unwrapped stages.
Hang tight, there are aot of cooks on here that will see this and give you their thoughts.
Sent from my SM-A135U using Tapatalk
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- Cowboy
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Re: Beef Ribs
I'll just add to my above post 2 things.
You might want to try 225/250 even tho it may not make a huge difference but it's worth a try.
Also, was your 285 temp at " grate " level near the food? I'm wondering if your thermometer is too far away from where you had your ribs.
Just throwing some ideas out there.
Sent from my SM-A135U using Tapatalk
You might want to try 225/250 even tho it may not make a huge difference but it's worth a try.
Also, was your 285 temp at " grate " level near the food? I'm wondering if your thermometer is too far away from where you had your ribs.
Just throwing some ideas out there.
Sent from my SM-A135U using Tapatalk
- Smoking Piney
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Re: Beef Ribs
I like to smoke them at 250 until they are around 170 IT. I then put them in a pan with a shallow bath of beef broth and a little butter, cover, and let them braise for a few more hours in the smoker to tenderness.
They're Heaven on a bone.
They're Heaven on a bone.
Last edited by Smoking Piney on Fri Dec 16, 2022 4:59 pm, edited 1 time in total.
John - Hopelessly addicted to smoking and grilling.
- Rambo
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Re: Beef Ribs
Those look great Piney
- Smoking Piney
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Re: Beef Ribs
Thanks, Rambo!
I need to cook these again sometime soon.
I need to cook these again sometime soon.
John - Hopelessly addicted to smoking and grilling.
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- Wrangler
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Re: Beef Ribs
Wowwwwzzeeerrrrr!
nailed it!
nailed it!
- Smoking Piney
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- spacetrucker
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Re: Beef Ribs
great looking bones, good on the method of how to, cook them.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
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Webber genesis
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Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Smoking Piney
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Re: Beef Ribs
spacetrucker wrote:great looking bones, good on the method of how to, cook them.
Thanks!
Trial and error.......
I do this method with ox tails and figured why not try it with short ribs. It worked out well.
It's an all day cook, but well worth the patience.
John - Hopelessly addicted to smoking and grilling.
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