BBQ short ribs, feedback please!

[wssrstrm]

photo added!

[wssrstrm]

Def used the water reservoir but did not spritz. Will do that next time. You just using a standard spray bottle for that?

[wssrstrm]

The standard probe does have an inherent problem of collecting and conducting heat into the meat end and affecting the reading. This will be especially true if a large portion of the probe is exposed. It is basically a heat (energy) antennae. I have switched over to these Thermoworks probes to use with my Smoke-

https://www.thermoworks.com/TX-1002X-NP

They are much smaller in length and diameter. Great for burgers, ribs, steaks, chicken compared to the big standard probe. The probes have a lower temperature range but still plenty good for low&slow cooking.

THANK YOU! This is a great tip.

[wssrstrm]

This is the only picture I took! I will add to the initial post as well. I didn't have this photo reference when I was writing the initial post from work

The four littlest ones wouldn't fit on my grill so I braised them and they were delicious.

[wssrstrm]

I just read through this entire post twice and I am still not sure what kind of ribs are being discussed by the poster. I guess I don't know what 12 x2 rib means. I'm seeing people comment on short ribs, chuck ribs and back ribs. They are all kind of different animals. What exactly did you cook wssrstrm ?

haha, great point! I did not know about the difference between plate and chuck short ribs until this thread. Armed with this new information and having google image searched, I believe I cooked plate short ribs. However, I believe most of the pictures that have been posted thus far have been chuck short ribs.

I detect a preference for chuck short ribs on this forum. Do you guys tend to like those better than plate?

[RAGBBQ]

Someone may have already mentioned this, but in addition to probing for tenderness, I fill the Slow N Sear reservoir with water, plus I spritz the short ribs as well.

[Sfdrew28]

Troutman I think this is a late April fools joke to make us crazy with no photos lol

[Sfdrew28]

HorseDoctor Yeah...good point. Maybe there was only a very thin slab of meat on the bones? That would explain the extremely light weight of 7.5#s on 12 ribs. Could've ended up like leather on a bone. It's a great mystery without any photos.

[Troutman]

Similar but chucks are a lot thicker so take a bit longer in my experience. Both cook to 200+ and probe tender however, so in that regard they are very much alike. The thinner back ribs are a different story. I'm just trying to find out what he cooked.

[HorseDoctor]

Tough might be undercooked but tough AND dry???

[HorseDoctor]

Agree that back ribs are different but "chuck" short ribs and "plate"short ribs are both short ribs and are quite similar.

[Sfdrew28]

Ok...I cook these pretty often. They come out juicy and flavorful. I almost always use grass fed and they shouldn’t suffer from the lack of fat on this cut. I follow meathead’s directions and use the beef rub. I cook at 225 and sometimes 250. It can take a LONG time to get to 200 area. I started using the crutch from about 160 on and then take out off the foil about 190.
Im sensing you may have pulled them off too early due to a temp probe issue. Tough meat on this cut usually means undercooked as opposed to over cooked. Almost every time I’ve cooked these I ate dinner way later than planned. I now start them at 7am for dinner. Hope this helps

[Sfdrew28]

The cook mentioned short ribs and I am taking it as 12 sections of short rib with two bones in them. Although that usually would weigh more than 7.5 pounds hmmmm

[Troutman]

I just read through this entire post twice and I am still not sure what kind of ribs are being discussed by the poster. I guess I don't know what 12 x2 rib means. I'm seeing people comment on short ribs, chuck ribs and back ribs. They are all kind of different animals. What exactly did you cook wssrstrm ?

[Ozzie]

The standard probe does have an inherent problem of collecting and conducting heat into the meat end and affecting the reading. This will be especially true if a large portion of the probe is exposed. It is basically a heat (energy) antennae. I have switched over to these Thermoworks probes to use with my Smoke-

https://www.thermoworks.com/TX-1002X-NP

They are much smaller in length and diameter. Great for burgers, ribs, steaks, chicken compared to the big standard probe. The probes have a lower temperature range but still plenty good for low&slow cooking.