BRADLEY SMOKER | "Taste the Great Outdoors"

Anyone one have any idea where I should start with these?

I have four thickly cut Beef Chuck Short Ribs.. They are about 6 - 8 inches long..

Thanks Dave

I cook them just like I do beef ribs - a variation on the 3-2-1 method.  Low and slow at 225*

Please tell more about 3-2-1? I just saw an episode of Diners, Drive-ins, and Dives with a segment on smoked beef ribs, and I must must must make some.

You can read about it here or just google 3-2-1 ribs.

http://majorleaguegrilling.com/2012/01/09/competition-ribs-3-2-1-method/

Or if you want to stick to this site look here

http://forum.bradleysmoker.com/index.php?topic=10182.0

3-2-1 is a method for doing pork spare ribs. You put your rub on the ribs, stick them in uncovered meat side down for and hour, then flip them and leave in for 2 more hours (a total of 3). During this period you smoke for the full 3 hours.
After 3 hrs you take them out and wrap in foil and put in meat side down for 2 hours. When you wrap in foil you can spritz with apple cider, juice, beer, whatever you like. One method is to drizzle with honey, sprinkle with brown sugar, add a tbs f butter and double foil. Make sure you wrap it so the juice doesn't leak out.
After the 2 hours foiled, remove and open carefully because the juice in the foil is hot. Save the juice and mop the ribs with it. You can also mop with BBQ sauce if you like. Put in for another 1 hr or until done (stick a tooth pick and see if it is tender.)
So thus:  3 -2-1
With baby backs I use the same method but go 3-1.5-1 (or until done)

I basically use the same method with beef ribs, regular or short ribs but sometimes go as low as 2.5-1.5-1. I usually buy the long short ribs. Sometimes I make them in a crock pot and they come out fantastic there also.

http://forum.bradleysmoker.com/index.php?topic=24948.msg300311#msg300311 (http://forum.bradleysmoker.com/index.php?topic=24948.msg300311#msg300311)

http://forum.bradleysmoker.com/index.php?topic=23800.msg285477#msg285477 (http://forum.bradleysmoker.com/index.php?topic=23800.msg285477#msg285477)

Hope this helps

Quote from: GusRobin on January 25, 2013, 08:59:01 PMSave the juice and mop the ribs with it.

Or use it to make some Vermont Maple Pig Glazed Pig Candy (http://amazingribs.com/recipes/porknography/vermont_pig_candy.html).

(http://i23.photobucket.com/albums/b355/roadijeff/Miscellaneous/ribs.jpg)

Thanks for the inputs and boy am I glad I came back to read today..

I was just finishing up the first three hours of smoking them and had just dropped a little sauce on them for the next two hours unfoiled.. OPPPSS... had to go back out and wrap them up..

Thanks Bradley Smokers..

Dave

Well they turned out OK..  A little too much fat for momma's liking's.. Will have to search out another cut of beef ribs..

Thanks again,
Dave

get the cut that results when they make boneless rib-eyes. Usually the butcher at most supermarkets will cut you some.

Thanks for the info everyone! I ended up googling as well, but found some great info on this site, and I'm going no foil all the way. Now I just gotta find me some good beef ribs. Why on earth ribs and brisket are the price and availability that they are here just boggles me.