Beef Short Ribs

joeduke · April 26, 2012, 05:38:47 AM

Sorry for the stupid questions but whats a drip pan?

Mani · April 26, 2012, 05:53:46 AM

Joe, its just an aluminium tin. Look up large weber drip pan in google. That's what I generally use.

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DjSaneR · April 26, 2012, 06:19:30 PM

Hey, Joe. Follow this link to see the short ribs that I did a couple of years ago. Scroll down about 3/4 and look for my name. Good luck!
http://forum.bradleysmoker.com/index.php?topic=14782.msg177799#msg177799

joeduke · April 27, 2012, 01:17:48 AM

Thanks for all the help guys,, I will give them a go tomorrow and let you all know how they turned out. ;)

joeduke · April 30, 2012, 03:09:02 AM

I did the Ribs for 7 hours, they were completly cooked but tough as old boots!! i would say the quality of the meat was not the best, they were very fatty. I did a Pork Shoulder at the same time and it turn out great. I will have to change my butcher and try again

TedEbear · April 30, 2012, 04:40:52 AM

It sounds like they may have been a bit overcooked. Sealing them in foil with a bit of apple juice for a couple of hours would have made them more tender, although you previously said you were not going to be around to do that.

joeduke · April 30, 2012, 06:27:18 AM

Yea, didnt put them in foil :( will try some more this week end.......

Habanero Smoker · April 30, 2012, 12:57:12 PM

If your beef ribs came out too tough, it is generally a sign that they were either cooked at too high of a temperature, or didn't cook them long enough. In your case, it seems they were not cooked long enough. Braising them in some beef broth or plain water until they are tender, is generally how I finish beef ribs.

Wrapping them in foil with some beef broth or water, and placing in a 350°F oven will accomplish the same. You can tell when they are tender when you can insert a fork into the meat, and it easily inserts and pull out with little resistance.

DjSaneR · April 30, 2012, 05:50:30 PM

Joe, what temp did you cook at?

joeduke · May 01, 2012, 01:15:19 AM

220 for 7 hours........

Mani · May 01, 2012, 06:27:32 AM

Joe, I have always cooked them in foil after the initial smoke with some of the juice left in the foil to add steam.

Never gone wrong yet!

If you're pressed for time I would suggest doing them the day before.

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DjSaneR · May 01, 2012, 07:13:25 PM

Quote from: joeduke on May 01, 2012, 01:15:19 AM
220 for 7 hours........

That sounds fine.. Did you have the ribs on the bottom rack?

joeduke · May 02, 2012, 12:03:32 AM

Had them in the middle rack.... :(

DjSaneR · May 02, 2012, 07:23:26 PM

Quote from: joeduke on May 02, 2012, 12:03:32 AM
Had them in the middle rack.... :(

Interesting.. I'm at a loss. The only thing I could think is that perhaps there was too much salt? Salt dries things out.. I dunno. Definitely puzzled.

bears fan · May 03, 2012, 06:28:28 PM

I made them numerous times and they just take a lot longer to cook. I now smoke them and then put them in a slow roaster for another 10 hours approximately the next day and eat them for supper. Slow roasting at 250 degrees with apple juice in the bottom of the roaster.