Beef short rib thickness difference in cooking time

Discussion in 'Beef' started by tls4every1, May 29, 2016.

  1. OK so I have my MES back up and running after element replacement and its time for another first attempt, two racks of beef short ribs.

    My issue is that vary in thickness by about an inch. One is around 2" the other almost 3.5". I planned on putting the large one on for about 2 hours before the smaller one just to try to get them done at the same time. My worry is the smoke phase as that will screw that up. Should I put them both in at the same time for the first three hours. or smoke the whole time? These are my last two from the 1/4 cow I bought so I didn't have the ability to have a butcher give me an even set.

    Overall plan is temp at 225

    Mustard smear then rub a couple hours before cooking

    Cook until int temp at 160 then foil with some apple juice until 200

    I am guessing the thinner slab will be about 5 hours, the larger about 7 but that is from what I read as I have no first hand experience with this cut.

    Thank you in advance!

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If using the 3-2-1 method I'd put them both on at the same time. You may need more time after the foil phase for the larger rack.
  3. smokinal

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

    I agree with Case, even though they are not the same thickness they will cook in about the same time.

  4. After 165 at 3.5 hours I foiled and poured some angry orchard hard cider in the foil with them. What surprised me was how they have bloated. I aware they doubled in height! Will foil for two hours or really 200 and then back on bare to finish

Share This Page