Short ribs question

Discussion in 'Beef' started by bigal, Aug 29, 2007.

  1. bigal

    bigal Smoking Fanatic OTBS Member

    Has anyone taken these to 205*, like brisket? Better taken off smoker at 155 or 205*?

    These are "big boys", foot long, 4" thick.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Is it a rack, or are they separate ribs?

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. bigal

    bigal Smoking Fanatic OTBS Member

    spares. just 2 rib bones w/alot of meat.
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I think I would smoke them like pork spareribs. Maybe 4-2-1 or foil sooner if the meat pulls back sooner than 4 hours. I'm just taking a WAG here, so take it with a grain of salt.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. bigal

    bigal Smoking Fanatic OTBS Member

    Thats similar to what I did last time. I'm gonna "wing" it and see what happens.

    Bones will be frozen and vac pac'd for soup this winter. Some SOB gave me a great idea...........I wonder who?????????[​IMG]

    Thanks dog. [​IMG][​IMG]
     
  6. flash

    flash Smoking Guru OTBS Member

    Hardly what I would call a "short" rib [​IMG]
     

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