Beef Short Rib - First Q View

Discussion in 'Beef' started by dmcfarlan, Apr 19, 2011.

  1. Last Saturday I picked up a couple pack of Beef short ribs.

    I have smoked these several times, and really like the flavor.

    I rubbing all of them with EVOO, and then half of them with a Sweet and smoky rub.

    The other half were rubbed with brown sugar, pepper, and garlic powder.

    Into the MES at 215 degrees for 4 hours.  AMAZEN smoker loaded with hickory and cherry.

    The flavor was great, but they needed to cook a little longer.  Just not

    as tender as they usually are.








    Thanks for looking.

    Last edited: Apr 19, 2011
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never made them cut up before.

    If they were all together in rib form, I would do a 3-2-1 on them.

    Since they're cut apart, I would try about a 2-2-1 on them.

    The ones you did last time look really great!  "Real Drool-Starters"!

    The only thing I would change (since it is Beef), if it was me, I would substitute Worcestershire (thick) for the EVOO.

  3. fife

    fife Master of the Pit

  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking good!


    I usually braise short ribs and cook them on the stove with liquid for a long time.

    They have a tendency to be tough.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man they look delicious!
  6. venture

    venture Smoking Guru OTBS Member

    Some of those look like "riblets", rib ends, or "button ribs"?  Others look like flanken cut short ribs.  All look pretty good though.  I like the "English cut" short ribs, and they would be easier to smoke up without worries about them drying out.

    Good luck and good smoking.
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Flanken, definitely.

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