Bought a side of beef last month. 8 Packs of these came with the side. This one will be will go into a crock pot this weekend. What can we do in smokers with the rest? Thanks, Larry
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Beef short ribs help
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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There is a great article here about beef ribs. Follow it. Use the Big Bad Beef Rub (I prefer using ancho for the regular chili powder and chipotle for the cayenne plus a bit more black pepper) and dry brine as explained. I DO crutch my beef ribs, and add in a bit of home made a jus (from the drippings of brisket mixed with a stock made from boiling the left over beef rib bones...think recycling since I use it as the base for my brisket injection as well). 3 hours in the smoker at about 245, 1.5 hours crutched, and then finally 1 hour back on the grates to firm up the bark. Oh and I use an oak/mesquite mix on my wood. Think steak on a stick!!!!!one of my favorites.
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All the above advice is right on the money. I don't crutch mine, and they take longer (Usually whole slabs). I also trim off the hard fat before the dry brine. It's hard to tell how they are cut, from the pic above, still being in a bag. It looks like I can see some marrow in the cut bones, looking at the top side of the bag. Pretty short bones then? Maybe an inch+? Kind of an odd cut, if so. At least to me. Looks like a few have a lot of meat, and some have very little.Last edited by TheCountofQ; August 16, 2017, 08:05 PM.
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I cook beef back ribs, plate ribs, short ribs, and spare ribs all the same way. I just vary the time in the crutch. looking for probe tender. When the probe pierces the internal membrane with little to no resistance... PLATE IT UP!!! Cowboy pinto beans, smoked corn on the cob, and a little hot and spicy slaw.... make your tongue slap your forehead!
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