<![CDATA[Beef short ribs]]>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. 87E53D86-C5D8-4170-99F6-E32FDAC205F8.jpeg

]]>https://waltonsdev.nodebb.com/topic/4161/beef-short-ribsRSS for NodeThu, 10 Sep 2026 20:43:33 GMTSun, 15 Aug 2021 20:00:54 GMT60<![CDATA[Reply to Beef short ribs on Tue, 17 Aug 2021 03:30:52 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/44575https://waltonsdev.nodebb.com/post/44575Tue, 17 Aug 2021 03:30:52 GMT<![CDATA[Reply to Beef short ribs on Mon, 16 Aug 2021 21:40:12 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/44520https://waltonsdev.nodebb.com/post/44520Mon, 16 Aug 2021 21:40:12 GMT<![CDATA[Reply to Beef short ribs on Mon, 16 Aug 2021 17:01:09 GMT]]>Short ribs over polenta is one of my favorite meals.

]]>https://waltonsdev.nodebb.com/post/44463https://waltonsdev.nodebb.com/post/44463Mon, 16 Aug 2021 17:01:09 GMT<![CDATA[Reply to Beef short ribs on Mon, 16 Aug 2021 16:58:36 GMT]]>twilliams those who ribs are looking good 👍

]]>https://waltonsdev.nodebb.com/post/44462https://waltonsdev.nodebb.com/post/44462Mon, 16 Aug 2021 16:58:36 GMT<![CDATA[Reply to Beef short ribs on Sun, 15 Aug 2021 22:52:37 GMT]]>They look great. What time should we stop over?

]]>https://waltonsdev.nodebb.com/post/44368https://waltonsdev.nodebb.com/post/44368Sun, 15 Aug 2021 22:52:37 GMT<![CDATA[Reply to Beef short ribs on Sun, 15 Aug 2021 22:48:30 GMT]]>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.2FE0B8A6-9AC5-4B8C-B672-262BF51A3746.jpeg

]]>https://waltonsdev.nodebb.com/post/44366https://waltonsdev.nodebb.com/post/44366Sun, 15 Aug 2021 22:48:30 GMT<![CDATA[Reply to Beef short ribs on Sun, 15 Aug 2021 21:25:29 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/44365https://waltonsdev.nodebb.com/post/44365Sun, 15 Aug 2021 21:25:29 GMT<![CDATA[Reply to Beef short ribs on Sun, 15 Aug 2021 20:19:12 GMT]]>twilliams treat it like brisket for the most part.

]]>https://waltonsdev.nodebb.com/post/44363https://waltonsdev.nodebb.com/post/44363Sun, 15 Aug 2021 20:19:12 GMT