Picked up a slab of beef short ribs yesterday to smoke tomorrow. My butcher sells them in 3 bone sections. I noticed in Meathead's cookbook, the recipe for ribs recommends cutting a 4 rib rack in two to help expedite cooking. My question is, do I need to cut mine down anymore, either into singles or one single and a two rib section?
Announcement
Collapse
No announcement yet.
Beef short rib question
Collapse
X
-
Club Member
- Mar 2020
- 3509
- Muskego, WI
-
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I have always done these whole. Really easy and they have always turned out great. But they do take all day. But I am retired and have nothing but time so whatever. If you decide to cut them into singles, please let us know how it goes with details and photos. Good luck.
- Likes 1
Comment
-
Club Member
- Apr 2020
- 12
- Stockholm, Sweden
-
Weber Gold One-Touch 22-1/2-Inch Kettle Grill
Slow 'N Sear Deluxe for 22" Charcoal Grill
Chimney starter
Anova Culinary Sous Vide Precision Cooker Nano
So they actually cooked relatively quickly. Hit 203 in about 7 hrs, measured various spots just to make sure. Kept the weber at about 235 for 90% of the cook. Had to add more coals to the slow and sear when the meat was at 191. Smoker temp spiked to the upper 200's toward the end. In the faux cambro now.
- Likes 4
Comment
Announcement
Collapse
No announcement yet.
Comment