Short Rib help

[Thomassen]

I was given some beef short ribs for my PBC. My wife loves them and I said I'd cook them tomorrow. The ribs I've been given are cut into individual ribs (four), and then each rib has the meat cut down to just above the bone in three places.

Last time I cooked short ribs the ribs were all together so I put salt and cracked pepper on them and hung them. This is different. Am thinking of using salt and pepper again and cooking them on the grate for an 1 - 1 1/2 hours, then putting them in covered foil pan until the temp gets up, and then throwing them on the grate for a few minutes after saucing them.

My big unknown is cooking time seeing that I'm using individual ribs.

Thanks, in advance.

[ecowper]

I’ve cooked individual ribs .... not shorties, and not full plates .... on the WSM. I find that if you just cook them like you would shorties or a full plate, they take about an hour less than a full plate would. Something on the order of 5 hours, or so. I just use kosher salt and coarse ground pepper. Maybe some granulated garlic, if you feel like it.

[JeffJ]

They don’t stall for very long when individually cut. Consider cooking them on the grate for the entire cook. They will end up like succulent brisket.

[Spinaker]

I would cook them, unwrapped, for the whole cook. They will cook faster, as JeffJ mentioned. I like to use a simple salt and pepper rub for my beef ribs. I really like to let the rich beef flavor stand alone with the smoke. It is even better when they are boosted with a little salt and pepper.

Let us know how it goes!

[Thomassen]

Hi Spinaker, Had to put my cook on hold. Will let you all know how it goes.

[Spinaker]

Bummer, but life happens! Fill us in when the cook goes down. Thomassen