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Beef short Ribs first time......
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Charter Member
- Nov 2014
- 3063
- Chico, CA
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I think your plan is good. My upright smoker likes 225. My Kamado doesn’t like anything below 250. Both turn out great beef ribs. The key is to keep an eye on them when they reach temp. I’ve never undercooked them but I have let them stay on too long. The difference is subtle but when you get them to temp, pull and rest, there is nothing more succulent. Let them go a bit too long, they are delicious but a bit dry.
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Two things to consider.
1 As others have stated 250 produces a great rib and it is done quicker.
2. I personally like to cut them into single ribs like the Texas places do. That also gives more surfaces for crust to form.
However, any way you prepare them they are going to be great!
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Club Member
- Mar 2020
- 4092
- Muskego, WI
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Current cookers:
Recteq RT-700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss Ultimate 3 burner griddle
Joule Sous Vide circulator
Thermopen original.
Too many miscellaneous accessories (grill pans, baskets, tools, gloves, etc.) to keep track of. 🤦♂️
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I do mine at 275. No wrap while on the smoker. When they probe like butter, I pull them and then wrap in butcher paper to rest. I preheat my kitchen oven to its lowest setting, 170 degrees, turn it OFF, and place the meat in there to rest for a couple hours. Yum.Last edited by Jfrosty27; December 22, 2021, 10:50 AM.
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Club Member
- Nov 2021
- 4524
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
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