IT for beef short ribs fall-off-the-bone tender?

[gbritten_nh]

I see a lot of dirrerent cook time recommendations for beef short ribs.  Last time I did them I used this recipe: http://www.bbq-fyi.com/short-ribs-recipe.html and they were scrumptious, but still a little toothy.  Should I just do 3-2-1 as timing with this recipe, and ignore IT, or should I cook to a specific IT?  The ribs are fairly meaty, 3.6 lbs/8 ribs.

I am cooking this afternoon if the d**n snow ever stops!

[wyoduke]

i start with 3-2-1 but i look for beef ribs start pulling back up the bone they do go a little longer but you can see when they are done i hope that helps :)

[GusRobin]

I have done short ribs and long short ribs (butcher cut them fresh but left them about 6" long and not sliced into 3" lengths as they usually did).  I used the 3-2-1 method, sometimes making the last "1" a "2".

[gbritten_nh]

The ribs turned out good, not totally as tenders as I would have liked, next time I think I will try 3-3-5 mins, as the smoke was the right amount, but maybe they dried out too much in the hour uncovered at the end.  The last 5 minutes would be in the broiler to crisp up.


Sorry, I have only 1 pic of the ribs and it is still in the camera, I will post it later.

Maybe i would prefer to smoke with snow falling than what I have today, smoked leg of lamb with black flies harassing the cook!