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Short Ribs Cook Time

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  • JPSurf
    Charter Member
    • Aug 2014
    • 22
    • Northern California
    • 18.5" WSM
      22.5" Weber one touch
      Maverick 732
      Weber Rapidfire Chimney start
      Kingsford Charcoal
      Favorite Beer: Lagunitas dog town pale ale
      Favorite 6am fishing beer: PBR

    Short Ribs Cook Time

    I got some Short Ribs that are abut 6 inches long and a little over 2 inches thick. Each one is about a 1.25 pounds. In meatheads recipe for Texas short ribs he says it will take about 10 hours for a 2 inch thick rib at 225 degrees but he doesn't mention how many pounds so I am not sure if he is talking about a whole rack or not. I only have 5 pounds worth cut individual(4 ribs) so will it still take 10 hours? I want them for dinner tomorrow night, not lunch.

    Thanks,
    Jim
    Last edited by JPSurf; September 6, 2014, 09:05 AM.
  • Huskee
    Administrator
    • May 2014
    • 15458
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    The time should be the same, whether one rack or ten. What signifies cook time is typically the thickness of the meat, not the total weight or volume that you're cooking. Now, if you loaded your cooker up with eighty pounds of ribs that might be a different story, since that would affect your cooker's heat and airflow, etc.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9942
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      From David on the main site referring to boneless short ribs

      At 225 they'll cook in 6 to 8 hours if they are similar to the ones my butcher sells which are about 2" thick. Let us know how it goes! I cook mine to 185F then put them in a covered pan to braise until they hit 203F and I get RAVE reviews every time

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15458
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Jim, to add to this I thought I'd post Meathead's words here. They're from this page

        Click image for larger version

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        Comment

        • JPSurf
          Charter Member
          • Aug 2014
          • 22
          • Northern California
          • 18.5" WSM
            22.5" Weber one touch
            Maverick 732
            Weber Rapidfire Chimney start
            Kingsford Charcoal
            Favorite Beer: Lagunitas dog town pale ale
            Favorite 6am fishing beer: PBR

          #5
          Thanks guy's. I actually thought about brasing them at the end of the smoke but being a newbie to the pit I want to go all the way in the pit the first time. Aaron, I did read that and kinda forgot about it but will keep it in mind. Thanks for the reminder. Since the meat in these are so thick do you think I can leave a meat probe from my Maverick in the entire time or will it end up being to close to the bone after the shrinkage?

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15458
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            I've never cooked short ribs, only beef back ribs. From what iunderstand short ribs have even thicker meat. Regardless yes, I would leave your probes in to monitor, a luxury we don't get with pork ribs...not that we need it there. Beef ribs din't have a bend test though, we need a temp and a hold, like brisket.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4905
              • Charlotte, NC

              #7
              How'd they turn out?

              Comment

              • JPSurf
                Charter Member
                • Aug 2014
                • 22
                • Northern California
                • 18.5" WSM
                  22.5" Weber one touch
                  Maverick 732
                  Weber Rapidfire Chimney start
                  Kingsford Charcoal
                  Favorite Beer: Lagunitas dog town pale ale
                  Favorite 6am fishing beer: PBR

                #8
                Mr Pit boss, I will let you know tomorrow. They have been dry brining while I was working today. About ready to hit them with a rub before bed time. I know the rub will not penetrate like the salt but the what the heck. Less to do in the morning.

                Comment

                • JPSurf
                  Charter Member
                  • Aug 2014
                  • 22
                  • Northern California
                  • 18.5" WSM
                    22.5" Weber one touch
                    Maverick 732
                    Weber Rapidfire Chimney start
                    Kingsford Charcoal
                    Favorite Beer: Lagunitas dog town pale ale
                    Favorite 6am fishing beer: PBR

                  #9
                  And I was worried that I might be eating these for lunch. Almost 8.5 hours and they are sitting at 180. Good call Aron. The meat is done when its done and not when I want it to be done.

                  Comment

                  • JPSurf
                    Charter Member
                    • Aug 2014
                    • 22
                    • Northern California
                    • 18.5" WSM
                      22.5" Weber one touch
                      Maverick 732
                      Weber Rapidfire Chimney start
                      Kingsford Charcoal
                      Favorite Beer: Lagunitas dog town pale ale
                      Favorite 6am fishing beer: PBR

                    #10
                    Ok, the meat turned out fantastic. The bark was tasty with a little kick from the spice. The meat was tender, moist, nice hint of smoke and a great after taste. Made a pot of beans for the side dish. Had some left over pull pork in the freezer from a smoke a couple of weeks ago so I thawed it out toss some in the beans at the end. That by itself was a meal.
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                    Comment

                    • Christobol
                      Charter Member
                      • Aug 2014
                      • 18
                      • OC, CA
                      • Vision Grills Classic B Kamado Gril w/mods to limit leaks
                        Weber Genesis S-330
                        Custom Built Sous Vide Machine
                        Sansaire Sous Vide
                        ------
                        CyberQ Wifi mounted to Vision Kamado
                        iCelsius Dual BBQ Probes - soon to arrive
                        Epica ES432 Fast Pen Thermometer
                        Actron CP876 Infrared
                        -----
                        Beer: any double IPA, Reds, or unfiltered wheat for hotter days
                        Wine: Big Red Cabernets
                        Texan stuck in Socal

                      #11
                      Looks good to me. I'm curious, did you cut them up or were they cut up before you bought them? I've been doing racks of short ribs lately and they turn out fantastic. Missing the rub on one side is a bit of a bummer, but not the end of the world. The only downfall has been it's hard to get a bite top to bottom because they thicken while cooking going from 2" thick to 3" (they shrink on the X and Y axis and grow on the Z).

                      Comment

                      • Huskee
                        Administrator
                        • May 2014
                        • 15458
                        • central MI, USA
                        • Follow me on Instagram, huskeesbarbecue

                          Smokers / Grills
                          • Yoder loaded Wichita offset smoker
                          • PBC
                          • Grilla Silverbac pellet grill
                          • Slow 'N Sear Deluxe Kamado (SnSK)
                          • Masterbuilt Gravity 560
                          • Weber 22" Original Kettle Premium (copper)
                          • Weber 26" Original Kettle Premium (black)
                          • Weber 26" Original Kettle Premium (light blue)
                          • Weber Jumbo Joe Gold (18.5")
                          • Weber Smokey Joe Silver (14.5")
                          • Brinkmann cabinet charcoal smoker (repurposed)

                          Thermometers
                          • (3) Maverick XR-50: 4-probe Wireless Thermometers
                          • (7) Maverick ET-732s
                          • (1) Maverick ET-735 Bluetooth (in box)
                          • (1) Smoke X4 by ThermoWorks
                          • Thermapen MkII, orange
                          • ThermoPop, yellow
                          • ThermoWorks ChefAlarm
                          • Morpilot 6-probe wireless
                          • ThermoWorks Infrared IRK2
                          • ThermoWorks fridge & freezer therms as well

                          Accessories
                          • Instant Pot 6qt
                          • Anova Bluetooth SV
                          • Kitchen Aide mixer & meat grinder attachment
                          • Kindling Cracker King (XL)
                          • BBQ Dragon
                          • Weber full & half chimneys, Char-Broil Half Time chimney
                          • Weber grill topper
                          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                          • Pittsburgh Digital Moisture Meter

                          Beverages
                          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                          • Most favorite beer: The one in your fridge
                          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                          About me
                          Real name: Aaron
                          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                          Occupation:
                          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                        #12
                        Looks great, that beans & pork thing looks awesome too. That seems like it'd be a great cold weather food, like say in the hunting blind or ice fishing.

                        Comment

                        • JPSurf
                          Charter Member
                          • Aug 2014
                          • 22
                          • Northern California
                          • 18.5" WSM
                            22.5" Weber one touch
                            Maverick 732
                            Weber Rapidfire Chimney start
                            Kingsford Charcoal
                            Favorite Beer: Lagunitas dog town pale ale
                            Favorite 6am fishing beer: PBR

                          #13
                          Christobol, They were so thick I had the butcher cut them into singles so I could get the bark to form on all three sides, turned out to be a good call. Aaron, I will soon be doing another porkbutt and freezing most of the pulled pork so I can take the pork and beans with me on those cold cold cold steelhead fishing trips.

                          Comment


                          • Christobol
                            Christobol commented
                            Editing a comment
                            I agree, that is a great call for the extra bark, I found the bark was lacking when I cooked mine whole.

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                        See more
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