Beef Short Ribs- To Spritz or Not to Spritz??? Wrap or No Wrap???

[EZCUSE]

So we're switching it up this Thanksgiving and I'm going with some beef short ribs from Snake River Farms.

I'm smoking them on my Yoder YS480 with a mix of Cherry and Pecan (that's what I have in the hopper at this very moment). I'm thinking 225 for 9 hours or so and going super simple with my dry rub (salt, pepper, garlic). Goal is to get internal temp to 205 and my meat probe to just be buttery taking it in an out of the meat.

My two technique questions are:
1. Should I spritz with a combo of apple cider vinegar and water? If so, how often should I do it?
2. Should I wrap? If so, at what temp or coloration?

If the answer it "yes" to either question #1 or #2... why should I do either?

I'll post pics throughout my journey.

[MrMeat]

I don't do either one for beef short ribs and I thoroughly love them. I also smoke at 225 for probably around 8-9 hours. I probably have a temp probe in the meat, just to get an idea of when to start checking by feel. Like brisket, you can tell by feel pretty quickly. It will start getting a bit gelatinous and a little more, then bam it all giggles together and it is ready to pull.

You probably already knew that about pulling by feel but I thought it would throw it in, just in case you didn't.

[Huskee]

Me personally, I'd skip the spritz but it certainly won't hurt. Might make the cook take a wee bit longer. I like to wrap mine, same as with brisket- after the stall when they're about 180ish. I also recommend giving them the equivalent of a 1-2hr faux cambro hold after they reach your target temp, it will help tenderize them even more. Many don't wrap, no wrong way really. You may even find them done at 5-7 hrs instead of 9.

[tbob4]

The Cambro is really good advice.

[Attjack]

I did these a couple of days ago. I did not spritz, I did not wrap, but I did braise them for the last few hours so I could make a sauce of the braising liquid (wine and homemade chicken stock).

[ecowper]

NOM!

[bbqLuv]

Oh my,
Looking good. real good. Nice presentation.

[Jfrosty27]

LOVE smoked short ribs. I do not wrap ever. However I do mop about every two hours. I use Stubb’s Moppin’ Sauce. I do that strictly because I like the flavor it adds and the bark that results. It probably adds to the cook time though. No proof of that but it seems logical that it would. I cook at 250 and they’re done cooking in about 9-10 hrs. Yum.

[ecowper]

I cook Short Ribs, especially plates, just like I cook brisket. It's done faster than brisket, but otherwise the same cook. I don't spritz or mop, I don't wrap. Just beef and fire, like God intended :-)

[bbqLuv]

Yes, Like God intended.

[Troutman]

Can I get an Amen ??

[ecowper]

Amen Brother Troutman

[Donw]

However you do it they will turn out great. I don’t spritz and I don’t wrap, but go ahead if you want to. My one piece of advice is to leave plenty of time for the cook to get them right. As some above have said it could be shorter than you think, or even longer than expected. I always start early and use a faux cambro to,have them ready at dinner time. Good luck.

[JeffJ]

The ribs I get are individually cut. 6 hours smoke time. No spritz or wrap.

[Chef Brandon]

I just did some yesterday. I feel that no wrap or spritz is needed. Event though I say no wrap is needed, I will wrap them sometimes and let them sit in a cooler and rack before eating them. I find pulling them about 185 they can be a little firm. I like to pull them at 195, put a little mop sauce on them, let sit for about 5-10 minutes and enjoy! Best beef butta ever!! Attached are the ones I did yesterday! As for timing I find also that they will be done before brisket. But these I did at 225 and they took just about 9 hours. I have had them done between 6-7hours before running at 250. I love the science of all this!

[Chef Brandon]

Yes I did smoke them and then hold them for serving. I hold them in an alto sham-- wrapped lightly. I am currently in Chevy Chase, Maryland at a Private Club. Columbia Country Club. I have been doing BBQ here at the club now for about 6 months and more frequently since labor day, when I bought the large Apache Smoker from Black Warrior Smokers out of Snead, Alabama. I have this thing rolling Thursday-- Saturday for my BBQ specials. Its been a huge hit!!

[tbob4]

That's too bad - when you said you were from Elk Grove I thought you were still there. If you return and start cooking in these parts you have to let us know. That is really good looking stuff.

[Chef Brandon]

Thank you! I will for sure!

[Mark V]

Good bbq does not need to be wrapped or spritzed in general, imho. Those things are useful for adding flavor or controlling tenderness. You can do fine without either. If you are into competition, it is a different story, there every little thing counts.

[Alabama Smoke]

I do these on a Weber kettle indirect with a SNS. I don't spritz or wrap. I go 250F until probe tender. Internal temp at that point is usually between 200F and 208F, probably depending on the piece of meat. At 250F mine usually take about 7 hrs.

[Troutman]

I don't remember, I just threw them on, went back after half a day or so, then ate 'em.....



Little or no spritz, no wrap needed, cambro for 1+ hours....oh and lots of pepper, makes a killer bark !!

[ecowper]

AMEN!

[Richard Chrz]

I don't remember, I just threw them on, went back after half a day or so, then ate ....
Little or no spritz, no wrap needed, cambro for 1+ hours....oh and lots of pepper, makes a killer bark !!

This describes my method of smoking...

[Spinaker]

I would not wrap them until the very end. I like to get a really thick layer of bark on those babies before I wrap them at all. I generally wrap at about 185 F or 190 F before I throw the wrap on.

I always spritz when I am doing brisket or beef ribs. I pat special attention to the corners or the meat to make sure they stay nice and moist. I will spritz for the fist 4 hours or two, then I will just shoot the corners with it and let it ride. It does add cook time, but man does it make for some great bark. I use equal parts ACV, Champagne Vinegar, liquid aminos and then fill the rest with water. It is a good combo. You get some acid and a some Unami flavor that really is great.