Adam's Rib? Nope, IMPS 130, Chuck Short Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I tried beef ribs years back. I did something wrong with it as they just didn't turn out right. Tuff and real chewy. Yours look beautiful and mouth watering.
Beans look awesome. Salad looks great. Not sure if I'm allowed to give points here. But if I can. You would definitely get one for that good looking meal.
 
bravo.png
Dear Heavens!!!! Those look amazing. Points for sure!
points1.png
Just wow
 
Chile.. you never cease to amaze me! Those look WICKED GOOD!

...oh yeah.. and my kind of breakfast too! Point for sure!
I tried beef ribs years back. I did something wrong with it as they just didn't turn out right. Tuff and real chewy. Yours look beautiful and mouth watering.
Beans look awesome. Salad looks great. Not sure if I'm allowed to give points here. But if I can. You would definitely get one for that good looking meal.
:bravo: Dear Heavens!!!! Those look amazing. Points for sure! :points1: Just wow
Too kind guys, thank you for the replies and Points.
 
nice looking bones there.  a few questions.

1. Why did you decide to go at such a high temp?  Do you usually do brisket that high?

2. You mentioned that you wouldnt foil and braise next time,  dont you think the braise helped render out the intmixed fat pockets that most beef ribs usually have and most people end up cutting around or spitting out?

I can see wanting a little more bark for some but I thought those looked top notch.   I have a ton of various beef ribs to do this summer from a couple cattle that we butchered and thought your approach looked about as good or better than any results I have had in the past myself.  Nice work.
 
nice looking bones there.  a few questions.

1. Why did you decide to go at such a high temp?  Do you usually do brisket that high?

2. You mentioned that you wouldnt foil and braise next time,  dont you think the braise helped render out the intmixed fat pockets that most beef ribs usually have and most people end up cutting around or spitting out?

I can see wanting a little more bark for some but I thought those looked top notch.   I have a ton of various beef ribs to do this summer from a couple cattle that we butchered and thought your approach looked about as good or better than any results I have had in the past myself.  Nice work.
Thanks Jimmy, for the discussion, compliments and Point.

1. I wanted them for Lunch not Dinner, and didn't want to get up any earlier.
No, all but one of my briskets have been Low-n-Slow.
As for the one where I intended to cook Hot-n-Fast, I chickened out and halfassed it, maintained an average 250'.
Still came out nice, just not fast.

2. These Chuck Short Ribs had great marbling and layers of fat.
They were literally dripping rendered fat/collagen, damned tasty but almost too rich/buttery with fat.
Next time I want it to render out more, not caught in the braising liquid.
I'm thinking smoke and then grill for this cut of ribs.

3. Bark, Sear, Char or Burn, whatever, I have a passion for it
Crutching, foiling, braising definitely has a detrimental effect it.
So I usually only do it when time is an issue, and then I prefer to reset it similar to a 321 method.
I didn't do that with these because my IT was already high as I dared take it without risk of mushy meat.
 
So to be clear, once you put your ribs in the smoker- at 3 hours where you took them out to wrap in foil- you’re saying you wouldn’t do that again? I am looking for a nice bark myself. Wondering maybe temp at 250-ish?
 
So to be clear, once you put your ribs in the smoker- at 3 hours where you took them out to wrap in foil- you’re saying you wouldn’t do that again? I am looking for a nice bark myself. Wondering maybe temp at 250-ish?
I would not and have not.
Just like with Ribs, Butts or Briskets you don't 'need' to crutch/braise them.
My last Chuck short ribs cook for you, Bodacious Beef Ribs
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky