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 ?
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BBQ short ribs, feedback please!
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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
Last edited by Sfdrew28; April 10, 2018, 09:49 AM.
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Tough might be undercooked but tough AND dry???
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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.
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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.
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Originally posted by Troutman View PostI 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 ?
I detect a preference for chuck short ribs on this forum. Do you guys tend to like those better than plate?
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wssrstrm Interesting observation! I certainly prefer chuck short ribs myself but thought I was very much in the minority. Mostly I prefer them because that's what's easiest for my to get. Even then I have to buy them a case at a time. I suspect a lot of people don't really know the difference.
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Originally posted by Ozzie View PostThe 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-
Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.
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.
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Originally posted by HorseDoctor View PostReally good primer on beef ribs by Aaron Franklin at https://www.youtube.com/watch?v=nFVu_XwLrew&t=103s He's using plate short ribs. If you get chuck short ribs, they are usually a little thicker and take a little longer to cook.
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grassfed is almost never higher than the lower choice, not enough fat. I always cook the plates whole, and cut to size after. my process is as follows:
Two days before launch, dry brine and then hit with a jiccard or fork all over the meaty side. Wrap in plastic wrap and stick in fridge.
Just before lighting the grill, pull them out and generously coat with your favorite brisket rub. I have a pepper and chili heavy rub i use that I call BEVO Bark
smoke at 225 bone side down for 3 hours over oak/mesquite (only hit with the smoke for about the first 1.5 hours or so)
Pull and crutch in foil with 1/8 cup beef broth
return to smoker meat side down and foil side up and cook at 225 for 2 hours
remove from cooker, and unwrap. Reserve juices for a fantastic beef stock in brisket injections later.
return to cooker at 225 until they probe tender all the way through to the bottom membrane, and bark has tightened up; usually 1-2 hours
Wrap in butcher paper and rest in preheated cooler or warming drawer for about an hour or so.
Cut, devour, catch the meat sweats, and then pass out....
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Trying this again today. Using much thicker ribs, btwn 1.5" to 2" thick time around. They're on the grill now and have been on for about 4 hours. The avg temp up to now has been about 230°. Shockingly, a couple of the ribs are now probe tender, tho the meat temp is only at about 175°. So are these probe tender ones ready to eat, despite the fact the meat temp is nowhere near where I would expect it to be?
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