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Short Ribs parts

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    Short Ribs parts

    In a past BBQ I had cut one rib off of a a couple of short ribs racks and froze them. I'm cooking them today - 2 solo 2" thick bone-in ribs. I'm now trying to guess how long to cook. The recipe for Texas short ribs says 10 hours for 2" thick. But that's a rack.

    My single bones have heat entering on all four sides - not two.

    How do I guess the cook time?

    #2
    I found this on the web......5-7 hours

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      #3
      6-7 hours is a good target, but definitely go by the IT of 200-210*. I usually wrap with some broth if the ribs hit the stall which can definitely happen with 2" thick ones.

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        #4
        I cooked a 4 bone "rack" recently....enough meat my wife and I ate one bone each with sides and saved the other two for a couple of nights later. I have pics somewhere but not handy.....anyway I cooked them on an 18" Weber jumbo Joe for just shy of 8 hours until they reached approx 205*. Never wrapped. They stalled at 170* and again at 190*. Had plenty of time so just let it go. Wonderful bark and great and juicy meat. Rested for a little over an hour. Lesson: start early and give yourself plenty of time.

        Edited to add: These ribs were approx 2" thick.
        Last edited by Alabama Smoke; June 21, 2020, 07:50 AM.

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          #5
          Happy Father’s Day, guys!!!

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          • Alabama Smoke
            Alabama Smoke commented
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            And to you AI S. !

          #6
          Originally posted by dlaslo View Post
          In a past BBQ I had cut one rib off of a a couple of short ribs racks and froze them. I'm cooking them today - 2 solo 2" thick bone-in ribs. I'm now trying to guess how long to cook. The recipe for Texas short ribs says 10 hours for 2" thick. But that's a rack.

          My single bones have heat entering on all four sides - not two.

          How do I guess the cook time?
          Well the results are in. The single bones (2" thick) took 5 1/2 hrs to 203F - I had cut them off the end of a 4 rib rack which took over 10 hours.

          A side note: These ribs were from Costco and were pretty bad. I think they were either a bad cut of meat or the wrong ribs in the steer. The outside was tough and chewy and I had previous ribs from a butcher that were juicy and drop dead delicious. No similarity to these ribs in the slightest.

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