I finally scored some short ribs.

[RonB]

Someone here suggest some time ago that a local grocery that is 45 min from home might have short ribs. (I would thank them if I could remember who it was... ) I called the other day and they had short ribs in stock. I went to the store, and picked up a 4 rib slab. With further investigation, I believe that what I actually got was chuck short ribs. I am only slightly disappointed because I think Huskee said he preferred chuck short ribs.

AT any rate, they are dry brining now. I had planned to cook them for superbowl Sunday, but with the weather guesser calling for rain all day Sunday, I think I will smoke 'em tomorrow.

BTW - the butcher and I got to talking and it turns out he lives 5 minutes from me. He said he would be happy to bring them to me if I want more. I think I will have to give him a bone or two...

I'm assuming this will be a 4 or 5 hour cook at ~ 250*. Is that correct?

[DWCowles]

Congrats on the score

[Jerod Broussard]

Wow, I almost pre-ordered some from Lobel's the other day. I'll wait to cook some in June for my burfday.

[bardsleyque]

Nice score! my bday is Sunday, maybe I'll look for some of those!

[Jerod Broussard]

So you had to beat me to a burfday short rib treat.....

[Spinaker]

Nice! I would plan on about 6-8 hours. I find that they cook similar to brisket, as far as time goes.

[texastweeter]

6hours if you crutch, 8+ if you don't.

[Steve B]

Very nice Ron. You’re gonna love those bad boys.

[Huskee]

I'm gonna shoot in the middle of you and Spinaker and say 5-7 😁. Make sure to give them a good 1-2hr cambro hold like you would brisket.

[DWCowles]

I have never had short beef ribs be done in less than 8 hrs.

[HorseDoctor]

I'm agreeing with the 5-7 hours cooking at 250-260! Love chuck ribs! As do a lot of people who don't even know that's what they are cooking. Commercially butchered slabs of 4 bones are usually chuck ribs, while 3 bone slabs are plate ribs.

[RonB]

Pirate Scott - sure - if you can get here before they are gone.

[Pirate Scott]

Those are Huge compared to the Short Ribs I Have done, can’t wait to see the results.

[RonB]

Thanx all for the comments and replies. I thought I would cook them today, but my wife's car wouldn't start. So I had to take her somewhere, and now I'm charging her battery. I just hope I can remember where I took her...

[JGrana]

Nice! There is a lot of meat on those bones. With just me and my wife, beef ribs are beginning to be my goto since they taste every bit as good as a fine brisket - and are just the right size.
I usually dry brine for a day then some BBBR. As Huskee says, an hour or two in the cambro do wonders!

[HawkerXP]

7 hours is my cook time but I've never had a slab like that before. Just individual ribs.

[Troutman]

Hey Huskee I like your new mug shot

[Huskee]

Thank you

[Dadof3Illinois]

Have you thought about cutting them into 2 bone pieces? More bark and they would cook a little faster.
There was a video someone posted the other day showing a butcher cutting up a front 1/4 and he made those awesome looking rib lollipops...😍😍