Fat beef shorties

[Englishdave]

Hey gang.

I've got some beef shorties on the smoker today.

I'm not sure if my butcher cut them a little short as the lenght of the bones is pretty small but they're packed with meaty goodness.

I've got em on at 250 and I'm going to wrap at about 165 internal and bring them to 205 then let them rest for a couple of hours before tucking in!

I'm hoping for about a 9 hour smoke but what do you guys think looking at that pic?

Cheers!

[OldUsedParts]

Looks OK to me can't wait to see the final pre-bite pic

[Chasdev]

Just about my favorite bite of beef, when I can overcome the thought of paying out the nose for bones that go in the trash.

[Englishdave]

I've only ever smoked them once before and they weren't perfect so I'm doing everything I can to nail these!

They cost me about £15 which is around 20 dollars or so?

To get them at a smokehouse over here your probably paying about 20 quid per rib!

I'll post update pics as I get on, they've been in for about 3 and a half hours now so just had their 2nd spritz. I've chucked some ox cheeks on as well as I absolutely LOVE them

[egghead]

I think 9 hours will be just about right. “Dino” beef ribs usually take around 7+ hours when I smoke them at +/- 250. 205 sounds like a good target but I suggest probing as well. They should be excellent when they probe like butter using a temperature probe, fork, or toothpick.

I’ll bring some potato salad and garlic bread and be right over.

[TwoGuysBBQ]

Looks good, can’t wait to see what they look like after some smoke

[Englishdave]

They're taking their sweet time! Been on for 6 hours at 250 and only just reached 130 internal! Looks like I'll be eating them In bed tonight!

[Txdragon]

9 hours @250 is plenty time, especially wrapped. They look good; typically cut short like that.

[Boots]

With shorties longer is better, the longer you go the more fat you render out

[Chasdev]

250 is too low, you will indeed be up late.
300/325 is best.

[Slippy]

I like to smoke those at 275, no wrapping. They really don't need to be wrapped, there is so much fat, they will not dry out. At 275 a really meaty 3 bone plate rib is about a 6 hour cook. They are so good. My family will not eat fatty meat, so I have to cook them and take to someone else's place to eat. Crowd pleaser for sure.... I do spritz though.... Just to keep the bark from burning.

[Englishdave]

These are the last/first ones I smoked.

I did them at 275 for about 8 hours unwrapped but that fat in the middle didn't render out enough even tho probe test seemed good and temp was 205! That's why I'm trying lower heat and wrapped this time round, just to see if I can get that fat all rendered and have fall of the bone tenderness!

[Rambo]

I'd eat a mess of that

[Slippy]

These are the last/first ones I smoked.

I did them at 275 for about 8 hours unwrapped but that fat in the middle didn't render out enough even tho probe test seemed good and temp was 205! That's why I'm trying lower heat and wrapped this time round, just to see if I can get that fat all rendered and have fall of the bone tenderness!

Looks pretty good. Grass fed beef? That could be a factor...

[Englishdave]

Here's the finished set. Kinda happy with them, they tasted amazing but still had too much fat in them, plus looking at them compared to the last rack I did the butcher had cut them in half so they were tiny in comparrison!

Plated them up with some homemade mac n cheese and a smoked beef cheek!

Still.. it's all learning! Gonna get a big brisket on next