Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First Beef Short Ribs (I Think)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First Beef Short Ribs (I Think)

    Cooking my first beef short ribs this weekend. At least I think I am. I've really enjoyed finding a local butcher. He's had great product and I think its really helped up my bbq game. Unfortunately, he must not get much request for short ribs. The beef ribs he carries are cut into chunks instead of a plate. I was hoping for a plate because that is what I've seen photos of and could recognize it (riblets maybe). I will be cooking these tomorrow and would appreciate if anyone could tell me if these are short ribs and if I should cook them with the usual low and slow. I think they have some nice marbling, but a lot of fat too. I've got them dry brining now.

    Click image for larger version

Name:	20180616_205033.jpg
Views:	139
Size:	155.0 KB
ID:	517324

    #2
    Those are short ribs cut from a plate. I can’t tell if they are bone in or not but cook them low and slow until probe tender.

    Comment


      #3
      Thanks! I didn't see any bones. They were partially frozen still so it was hard to tell.

      Comment


        #4
        Looks like maybe they are boneless beef ribs. Very tasty, just not as impressive appearance wise. May cook faster, certainly faster than a 3 or 4 rib slab. Flavor should still be great. Good luck and enjoy!!!

        Comment


          #5
          Next time ask for plate short ribs. Then say you want them whole - not cut up.

          Comment


          • Geekandproud
            Geekandproud commented
            Editing a comment
            Unfortunately, these were the only beef ribs he carried. Perhaps I'll ask if he can special order them for next time.

          #6
          If you haven't already seen this, check out this post. Then give your butcher all the info you can:

          IMPS # (also called NAMP #)
          # of bones it should have
          Which # ribs you want

          Comment


          • Geekandproud
            Geekandproud commented
            Editing a comment
            Thanks for the link. It was that post that made me decide I wanted beef ribs this weekend!

          #7
          Those will taste great.

          Comment


            #8
            Those are beautiful Bone-In Beef Short Ribs. Wonderful marbling and all things great! The 3 bone plate is cut into 3 ribs, and those ribs look cut into long sections. No worries - they will cook perfectly!

            Dry brine, like you did, then add a generous coating of BBBR. Smoke at 250-275 for a good while, about 8 hours, until they probe like buttah. You will be reporting back to us it was the best thing you ever took off of your pit! #BishopApproved.

            Here is a pic of a pair of similar cut Shorties in front, St. Louis ribs behind, from my archive. So great!!!! Click image for larger version

Name:	1 - Beef Ribs for Crowder.jpg
Views:	108
Size:	481.7 KB
ID:	517789

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here