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Offline Jaxon

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Here's a question...
« Reply #-1 on: July 14, 2014, 05:00:35 PM »
I will pick up a rack of beef short ribs tomorrow at the Butcher Shop.  These are the same honkin' ribs they serve at Black's Market in Lockhart.  They are HUGE and meaty.

I want to cook 'em in the AKORN if possible.  Otherwise, I'll use the Weber Kettle or the gas grill with IR.  I sure don't want to mess 'em up, cause they are pretty pricey, I imagine.

Question is this:  What cooking temp is best and what internal temp is best?

just askin'...
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Offline HighOnSmoke

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Re: Here's a question...
« on: July 14, 2014, 05:14:10 PM »
Jack, I do all my beef ribs at 225 to 250. I will take them to probe tender, which is normally 195 to 200. This is for short ribs.
Regular beef ribs the same temp and usually take them to around 160 to 165. I don't do a whole lot of beef ribs and I am sure the
beef rib experts will drop in and give you more advice!
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Offline TMB

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Re: Here's a question...
« Reply #1 on: July 14, 2014, 05:50:35 PM »
I have never done these (at least I don't remember  :D )   Looking forward to seeing what folks say about them
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Offline sliding_billy

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Re: Here's a question...
« Reply #2 on: July 14, 2014, 06:05:04 PM »
250-275 until probe tender (not an internal temp).  They should probe like butter when done.  Basically, treat it like a brisket point.
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Offline deestafford

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Re: Here's a question...
« Reply #3 on: July 14, 2014, 06:52:39 PM »
It would help greatly if you had given us a picture. ;)  Dee
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Offline Jaxon

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Re: Here's a question...
« Reply #4 on: July 14, 2014, 09:48:41 PM »
Dee, click on the link below to see a pic of the beef ribs I will pick up tomorrow.



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just sayin'...
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Offline Saber 4

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Re: Here's a question...
« Reply #5 on: July 14, 2014, 11:21:53 PM »
Quote from: Jaxon on July 14, 2014, 09:48:41 PM
Dee, click on the link below to see a pic of the beef ribs I will pick up tomorrow.



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just sayin'...


Well Played, Sir! ;)
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Offline GusRobin

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Re: Here's a question...
« Reply #6 on: July 15, 2014, 12:45:21 AM »
I do short ribs one of 3 ways:
1) smoker at 225* - takes about 4 hrs or so until probe tender.
2) In crock pot on low for about 5 hrs
3) Sous vide - at 135* for 48 hours - ( my new favorite way)
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Offline IR2dum

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Re: Here's a question...
« Reply #7 on: July 15, 2014, 02:21:57 AM »
Quote from: Jaxon on July 14, 2014, 09:48:41 PM
Dee, click on the link below to see a pic of the beef ribs I will pick up tomorrow.



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just sayin'...

Now that's funny.

I hope your beef ribs turn out as good as that rib at Black's. It was soooo good.
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Offline drholly

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Re: Here's a question...
« Reply #8 on: July 15, 2014, 01:20:57 PM »
Quote from: Saber 4 on July 14, 2014, 11:21:53 PM
Quote from: Jaxon on July 14, 2014, 09:48:41 PM
Dee, click on the link below to see a pic of the beef ribs I will pick up tomorrow.



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_________________________________________________________________________________________________ !!!
just sayin'...


Well Played, Sir! ;)

X2!  ;) ;D ;D

Look forward to your results, Jack!
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