Beef short rib preparation

Discussion in 'Beef' started by jake0531, Jan 11, 2017.

  1. jake0531

    jake0531 Smoke Blower

    Doing some beef short ribs this weekend. What's some good pointers and advice on how to prepare them? I've heard just salt them over about a day before they go on and then right before add a rub generously to them.
    My uncle makes homemade sauce that is a hit amongst those who've had it. I'd like to incorporate that. I'll be smoking them using pecan wood
    I'm also doing a slab of pork ribs alongside.
    Or should I do no seasoning and just smoke them and let everyone add sauce later if they fancy?
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    In my opinion, beef ribs can be kept really simple.  I like to rub down in a little bit of worcestershire, and then coat with SPOG.  Smoke until they are tooth pick tender kind of like you you would a brisket.  I feel that they do benefit from some time in foil to braise and render some of the fat.  I usually do them at around 275 for 3 hours or so, foil for a couple of hours until they are getting really tender, then throw back on the smoker for a half hour or so to firm up a bit and get the bark back.  Sauce on the side if you'd like but I think they are great without it.  It is a lot like brisket on a bone but much more forgiving.  
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like Montreal steak seasoning on my beef ribs.

    Then smoke them just like spares, 3-2-1.

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm a SPOG fan on beef ribs.

    I also vote for the 3-2-1 method. The foil stage (braise) really helps break down and render the fats.

    Now with that said I did try a new high temp method that worked great too. 325f pit temp.

    Rather than leave the ribs racked, cut into individual ribs. Season all sides. Leave on the smoker until tender. About 90 minutes.
    Last edited: Jan 11, 2017
  5. jake0531

    jake0531 Smoke Blower

    Thanks for the input so far

    Whats your input on fat as well? 

    These ribs I got from a butcher shop when I purchased a quarter of a cow recently. These ain't the store bought thin ribs. They are meaty. The thickest part of one has almost 4 inches thick of meat. The smallest is just over 2 inches thick. How long should I smoke them for? I'm aiming for between 250-300 temp 
  6. ynot2k

    ynot2k Smoke Blower

    I smoke Beef Ribs every Saturday at my BBQ joint.  Really one of the easiest meats to get great results.  

    Trim any really thick fat from the top of the rack (anything you don't think will render and anything you wouldn't want to eat if it didn't render), leaving about 1/8" fat layer.  I don't remove the membrane on the bone side as it helps to keep the rack from falling apart. We season with S&P only.  We smoke at 260 degrees, unwrapped for 3-6 hours until very probe tender.  Every rack is different so even if one rack is done other racks may not be.  Beef ribs should be VERY tender.  Fall off the bone almost.  I'm assuming that what you're cooking here are plate ribs - 3 bone racks.  If your probe finds any tough areas in the rack, let 'em keep going.  Make sure you rest them down to about 150 degrees before eating.  Final product will be very moist and tender.  Have fun.
    kayab likes this.
  7. jake0531

    jake0531 Smoke Blower

    What's your thoughts on letting them run til about 160 then wrapping til 195ish and then unwrapping to finish them off?
    Also should I use any moisture during the smoking? Spray em down with beer/water with a spray bottle every so often
  8. ynot2k

    ynot2k Smoke Blower

    Really see no need to wrap or to add moisture.  These ribs get their "moisture" from the rendering of the internal fat - not water.  The only reason I could even fathom to spray is if you think you're getting more bark than you want (I like a thick bark on my beef ribs).  Cooling down the surface with a spritz or two will help with that but not really add moisture to the meat.
    Last edited: Jan 14, 2017
  9. jake0531

    jake0531 Smoke Blower

    Everything's going as planned so far
    Been on about 2.5 hours now and short ribs were at 163 so I went ahead and wrapped and added a splash of apple juice
    Should be finished before long. Also while it's icing outside
  10. ninebelowzero

    ninebelowzero Newbie

    it sounds like you're keeping these racks together; is that the case? seems everywhere else i see people cut them into single bones before smoking, but i think i'd prefer to leave the slab together. 
  11. worm304

    worm304 Fire Starter

    I am now doing beef short ribs this weekend.  I'm a little confused.  It seems like some of you are talking about whole racks of beef ribs and others about the short ribs.  Is there any major difference in smoking method?  
  12. jake0531

    jake0531 Smoke Blower

    I did the single beef short ribs and a whole rack of ribs at the same time last week. I cooked them both at the same time at 225 for almost 7 hours and they finished about the same time
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

  14. worm304

    worm304 Fire Starter

    Um, holy shiz those are ridiculous.  So what was left of the prime rib?  Seems like most of the meat you left on the bone?  I'd love to attempt this.
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---The last batch I did, the cut off Rib sections went about 1.5 to 2 pounds each, and the rest of the Prime Ribs were between 5 and 5.5 pounds each.

    My next batch I might make the Ribs a little lighter.


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