First time for Beef Short Ribs

[sptrainnut]

Afternoon Everyone,
This is my first time to try beef short ribs. I'm using Mesquite pellets. I tried to upload a picture I took of them but I keep getting an error message telling me that the upload failed because the image didn't match the contents. Can anyone give me a pointer as to when they would be done? I'm shooting for a temp around 203 degrees or is that too long. I usually smoke my briskets to about 199 to 200. I'm using a probe so I can keep tabs on the temp. Any other pointers.

I'll keep trying to upload but not sure what is going on.

Cheers

[tbob4]

Go to @Brewmaster's post started on October 9th, 2016 entitled Short Ribs. He is using a PBC but talks about the temps and his method.

[tbob4]

See what I wrote below - it may fix your issue. I don't know if my advice was used, but it's how I upload the photos.

[sptrainnut]

Thanks tbob4, I'll look that up and check it out. Still can't get the picture of the ribs to upload.

[tbob4]

Are you using the computer or mobile device to try to upload?

[Mr. Bones]

What are you attempting to use to upload pics? iOS? PC?

There's been some topics re: this.

I'm busy playin' BBQ cook, or I would track them down for you. Hopefully others will chime in, and go for th' assist!

Sorry I'm not in a position to help much, at present...

BTW, you Like Southern Pacific trains some, or am I misinterpretin'? Maybe Steam Powered? </fishin'>

Best regards!

[MBMorgan]

Here's the post that tbob4 referred to: https://pitmaster.amazingribs.com/fo...808-short-ribs

[tbob4]

Thanks Mbmorgan.

[sptrainnut]

Thanks guys, mbmorgan, I'm glad you posted that link as I'm not sure where to look, this is my first day on the lists and its rather mind boggling trying to find my way around. tbob4 and Mr. Bones, I'm using an iMac, I took the pic with my phone and then e-mailed it to my Mac and saved it to photos. I deleted the photo and re-saved it again in photos but still was not able to upload it.

[fuzzydaddy]

Try re-saving it using Photos: File, export as a jpeg and see if that fixes the issue, or you can email the photo to me at [email protected] and I'll see if I can fix the issue and if so I'll add it to your post at the top.

[sptrainnut]

I looked at brewmasters post, he smoked them to and internal temp of 210 and then wrapped them in foil or did he wrap them in foil before they were done? Sorry, this is new territory to me, the ribs looked great. I can see I have a lot to learn and I'm sure I've found the right place to learn from. Once I can get the picture problem figured out then I'll post some more shots of previous smokes.

[tbob4]

Easy solution - drag it to the desktop and make sure it saves as a .jpg. Go to the symbol that says "upload attachments" on the site (first bar on left top). Make sure you chose desktop and scroll down to images. Select the image and then it will ask what size. Chose medium for best results. Hope this works.

[sptrainnut]

Thanks fuzzydaddy and tbob4 for the tips, I'll give them a shot. I'm getting ready to go check them again and see where we stand on them, boss is giving me the bizzness about being hungry. I told her good things come to those who wait. She didn't like my answer.

[Royeston]

One time recently, when my BBQ wasn't coming off the smoker quick enough one of my guests said: Don't worry about it, hunger is the best spice. Great line.

[sptrainnut]

I did as suggested, saved it to documents and it loaded just fine. Check out the previous post. What temp should I pull these off at? Thanks guys for all your help. It is very much appreciated.

[tbob4]

Brewmaster pulled his at 210. I'm glad you figured out the photo problem. They look really good!

[sptrainnut]

Thank you sir, they had a really good flavor. Boss lady didn't want to wait for another hour or so and said if they are cooked, then pull them so we can eat. I pulled them off at around 195 to 198. Next time I'll get them started earlier also. You guys have a great week and thanks again for all you help. I hope I can return the favors someday.

[smokinfatties]

They look good sptrainnut . From sight they look like they could have used a little more time (not sure how long down the road that pic was from), resting for an hour or so helps too. I usually take them to probe tender- if you can put a tooth pick in them and have it go through like a hot knife in butter, which is anywhere from 195-205. Wrapping depends on appearance and bark, i usually wrap once i get the bark i want, but for short ribs i usually don't wrap since that crust bark goes nice with the fatty part of the beef.