First short-rib attempt

Discussion in 'Beef' started by scmelik, Apr 29, 2012.

  1. scmelik

    scmelik Smoke Blower

    A friend of mine gave me a package of short ribs since he had no idea how to cook them.  This was going to be my first attempt at short ribs so I didn't have much for expectations going into it.  Rub was simple:  kosher salt, black pepper, cyanne pepper, garlic powder, onion powder.  while they were smoking I started my glaze which was also simple: beef broth, the afore mentioned spices, and honey.  After roughly three hours I pulled them off and and put them in foil with some brown sugar, honey and some of the glaze.  About 1.5 hours of being in the foil I pulled them and started the glazing process, every 15 min for the last hour.

    All in all the flavor was great.  However, the meat was tough which I attribute to two things:  1.) I had some trouble getting my smoker to temp and it ran pretty hot for the first hour of the smoke and the fat didn't get a chance to breakdown and tenderize the meat and 2.) the ribs were alittle old.  The flavor of the rub/glaze was awesome but I didn't like the bark at all it was very powdery feeling in my mouth.  Again I think that was because of the way they cooked so fast during the first part of the smoke and the fact that I didn't spritz them at all in the first 3.

    Now what you have all been waiting for.

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    Last edited: Apr 29, 2012
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look good. I have done Beef Short Ribs that size and count on 3 hours of Smoke, 3 hours in foil and then 1 hour back in the Smoker with finishing sauce...JJ
     
  3. scmelik

    scmelik Smoke Blower

    ya i think an extra hour in the foil would have really helped them out a lot.
     
  4. venture

    venture Smoking Guru OTBS Member

    They can be tough little critters and the extra time in the foil with a little liquid will help them a lot.  When you hit them they are awesome!

    Good luck and good smoking.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Yep! It's more like Chuckies, Brisket or Pot Roast than Pig Ribs. Low, Slow and Long is the only way these get done...JJ
     
  6. harleysmoker

    harleysmoker Smoking Fanatic

    They look good. The few times I have done them I did a 3-2-1 at 225* and they turned out pretty good to me.

    Did you remove the tough stuff off the top before applying rub? The beef back ribs I buy here don't have it on them but the short ribs had a thick tough like skin on them. I trimmed that off along with most of the fat, then smoked them 3-2-1 with a little apple juice in the foil time.
     
     
  7. I have some beef short ribs in our big green egg right now...   Haven't wrapped any of the ribs I've done in foil yet...the egg does a good job retaining moisture.    Hope they turn out..havent cooked them before.
     

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