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My first try with beef short ribs was a failure. There was so little meat on the bones, I salted for too long, no temp control (240-290F), probably cooked too long. Ended up in a batch of chili.
2.5h - 2h - 2h. Pulled at 187F. Seemed to hit a stall at 150F? The foil period - alum tray with butter bbq sauce and water, covered with foil. Meat was yummy but not the moistest. And not as marbled like at the restaurant.
We have a butcher down the street that has beef chuck ribs uncut about 8" long they look like they have a lot of fat and a lot of meat on them @$5.99 a pound. They also have beef back ribs that have little meat on them for $3.99 a pound. I have done the beef back ribs twice. The first time they were tender and jucy the second time they were tuff and dry. I don't know what I did wrong but at such a high cost I am concerned about trying the beef chuck ribs, but they sure look good and I love smoked beef ribs. Should I take a chance? Does anyone have suggestions about smoking them?