Beef short ribs
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I’m out of time and sure I’m gonna fail miserably but what IT temp do you all take your short ribs to? I should have started this at probably 10am not 3 pm. What I’m reading it takes 6 hours to cook.
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I’m out of time and sure I’m gonna fail miserably but what IT temp do you all take your short ribs to? I should have started this at probably 10am not 3 pm. What I’m reading it takes 6 hours to cook.
twilliams treat it like brisket for the most part.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 said in Beef short ribs:
twilliams treat it like brisket for the most part.
Agree. You are dealing with a cut that has a lot of tough connective tissue between the meat and the bones that needs to be cooked down.
I would even consider some moist heat or wrapping during part of the cook cycle so they don’t dry out too much.Paul
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Tex_77 said in Beef short ribs:
twilliams treat it like brisket for the most part.
Agree. You are dealing with a cut that has a lot of tough connective tissue between the meat and the bones that needs to be cooked down.
I would even consider some moist heat or wrapping during part of the cook cycle so they don’t dry out too much.processhead it hit 155* so I whipped up some butter bath solution and wrapped. Will take it to 204* I guess if it doesn’t get too late. It is cooking faster than I planned so that’s good for my time crunch. And I did have a hot water pan inside.
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They look great. What time should we stop over?
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processhead it hit 155* so I whipped up some butter bath solution and wrapped. Will take it to 204* I guess if it doesn’t get too late. It is cooking faster than I planned so that’s good for my time crunch. And I did have a hot water pan inside.
twilliams those who ribs are looking good
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Short ribs over polenta is one of my favorite meals.
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I smoked two planks off short ribs on Sunday. Started off at 225 for about 4 hrs, then wrapped in butcher paper and a little bbq sauce and put back in the smoker. At around 8 hrs they were around 195 but I was in a time crunch (I know) and pulled them to rest for an hour in a cooler. Turned out really good but not great. Mistake was listening to the 6 hr YouTube wizards, lucky that I covered my butt and started them 3 hrs earlier than planned. I am convinced the best friend to a smoker meal is a good cooler-wrap-temp probe. Start early and let it rest longer if it needs it!!
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Sorry I got my feet under the table after the dogs have already licked the floors clean.
I’m unsure about a probe temp. I’m more into a look of pull back from the (like pork ribs) then a probing feel like brisket.
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