Beef Short Ribs

[coffee_junkie]

I cant believe it I was just gonna jump on here and ask about these and there was another post about them. Mine are different though....mine have the bones in them, has anybody ever smoked these type? I have never done it and we buy a side a beef every year and they are the last to get cooked, usually boil and grill but they always suck! Getting down to that point again and have some in the freezer that need cookin, (my half will be ready soon) Any advice on how to prep and smoke these would be saweet!
Thanks

 

[fire it up]

Well the first and most important bit of advice is to never ever boil your ribs. Sure it may make them "tender" but it boils out all of the flavor.
Prep is simple, just find a good rub you would like to try, rub them up and down and all around and smoke with your favorite wood and baste or spritz every 45 minutes to an hour.
Since i have only done ribs a few times and am planning on my first beef ribs tomorrow I'll leave it to some of the more experienced folks on here to help you further along with their knowledge on short ribs.
Make sure to keep us informed on how things go.

 

[flash]

One with Mojo

http://www.smokingmeatforums.com/for...ight=Beef+Ribs

One with just rub

http://www.smokingmeatforums.com/for...ight=Beef+Ribs

 

[bigsteve]

AMEN.

Tried it. Boiling the ribs ruins them.

 

[mballi3011]

NEVER BOIL MEAT unless you like rubber. No taste in boiled meat. Run with flash. He's got the idea. I personally like the rub way But NO boiling.

 

[bman62526]

I did some of these about 3 weeks ago, just to have something to eat for dinner while my huge pork butt was smoking...since I knew THAT wouldn't be done until 10 pm ish.

I smoked them on the top shelf, the cooler part of the smoker for about 5 - 6 hours and they were so good and tender! The pork butt was smoking at 250°, but where the short ribs were, it was only about 215...perfect!

I took 1 Tblsp. of pepper corns and 1/2 Tblsp. of Kosher salt and threw it in the coffee grinder...then added that to 1/4 tsp. each of garlidc powder and onion powder, that was it for the rub.

Keep in mind that I only did about 2-3 lbs of these bad boys, so you'd have to up the rub quantities if you were cooking a lot.

I loved them...