Need Help with Short Ribs

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wigelnyatt
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Need Help with Short Ribs

Postby wigelnyatt » Tue Sep 14, 2010 7:38 am

I have a good short rib recipe, but it's cooked in a slow cooker that has a bbq lid on it. It's sort of like bbq, but I'd like to take the ribs outside. I'm still a novice with short ribs and had a not so great brisket experience without my "pit". Any pointers to still get tender & not dried out short ribs! I usually marinate them over night in a Guinness, mustard, vinegar, oil, honey mix. Then right before they go in the cooker I have a dry rub I like to use. The flavor is awesome. I'm just leary of drying them out on my grill. Help!
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Re: Need Help with Short Ribs

Postby greychamp » Mon Oct 11, 2010 10:31 am

Hi Pilgrim:
Here's what I do. The day before I cook, I remove all of the fat and silver skin from the top side of the ribs and the membrane from the bone side and cut them into two-rib pieces. Then, I rub them with a mixture of Kosher salt, cracked black pepper and a little cayenne pepper, place them in a plastic bag and leave them in the fridge overnight. The day of the cook, I remove them from the fridge and hour or two before cooking then smoke them over hickory at 225 degrees for six hours using the 3-2-1 method (3 hours in the smoker, 2 hours wrapped in foil with a little apple juice added and 1 hour unwrapped to finish them). Before serving, I cut them into individual ribs. They turn out tender and delicious every time. Everyone loves them. I hope this helps.
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DJ
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Re: Need Help with Short Ribs

Postby DJ » Mon Oct 11, 2010 12:57 pm

Sounds like the man knows what he's doing.
dj

greychamp wrote:Hi Pilgrim:
Here's what I do. The day before I cook, I remove all of the fat and silver skin from the top side of the ribs and the membrane from the bone side and cut them into two-rib pieces. Then, I rub them with a mixture of Kosher salt, cracked black pepper and a little cayenne pepper, place them in a plastic bag and leave them in the fridge overnight. The day of the cook, I remove them from the fridge and hour or two before cooking then smoke them over hickory at 225 degrees for six hours using the 3-2-1 method (3 hours in the smoker, 2 hours wrapped in foil with a little apple juice added and 1 hour unwrapped to finish them). Before serving, I cut them into individual ribs. They turn out tender and delicious every time. Everyone loves them. I hope this helps.
http://djstexasstylebbq.com
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wigelnyatt
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Re: Need Help with Short Ribs

Postby wigelnyatt » Thu Oct 14, 2010 4:19 pm

Thanks for the advice. I will try this next time I get short ribs.
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Re: Need Help with Short Ribs

Postby Dallas BBQ Catering » Wed Dec 22, 2010 2:31 pm

bbq short ribs are very tough to get good on a consistent basis. I find starting them in the smoker and finishing in oven is the best bet.

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