I know, it's hard to believe, but I've never really tried beef short ribs before, if only because as a kid I can't remember ever having any good ones. So ... as one of my goals for this summer ...
After reading up a bit I decided to get a slab of plate ribs and cook it whole, treating it like brisket with bones. Dry-brined for almost 24 hours, rubbed with Montreal Steak seasoning (almost identical to what I would make from scratch). Unfortunately I woke up late so these didn't hit the smoke until about 12:30 (I had planned on 9AM).
They hit a stall at about 165 or so for about 2 hours. Even after that they didn't want to come up all that fast, and eventually I pulled them after 7 hours total at 180 because they were probing tender and we were all starving. I felt they were pretty tender already just judging from the bone pull-back. It probably wouldn't have hurt to get another hour or so on them, but they were tender as they were.
Next time I'll start on time, and also do a full slab that gets crutched and one that gets cut in half and cooked naked the whole way to see what the differences are.
After reading up a bit I decided to get a slab of plate ribs and cook it whole, treating it like brisket with bones. Dry-brined for almost 24 hours, rubbed with Montreal Steak seasoning (almost identical to what I would make from scratch). Unfortunately I woke up late so these didn't hit the smoke until about 12:30 (I had planned on 9AM).
They hit a stall at about 165 or so for about 2 hours. Even after that they didn't want to come up all that fast, and eventually I pulled them after 7 hours total at 180 because they were probing tender and we were all starving. I felt they were pretty tender already just judging from the bone pull-back. It probably wouldn't have hurt to get another hour or so on them, but they were tender as they were.
Next time I'll start on time, and also do a full slab that gets crutched and one that gets cut in half and cooked naked the whole way to see what the differences are.
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