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ou812warford BBQ Super Fan
Joined: 08 Jun 2007 Posts: 422 Location: Wylie,TX
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Posted: Fri May 02 08 11:25 am Post subject: Beef short ribs with the bone in it |
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I did a search and got some info. I would like to know th internal temp to take them to. I saw 145 to 165. Won't they be tough still? I was wondering if you should take them to 195 like a brisket. _________________ TW
Oklahoma Joe 16" traditonal
weber gold 26 3/4" |
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USDA Monkey BBQ Super Pro

Joined: 18 Jun 2007 Posts: 1449 Location: St. Louis
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Posted: Fri May 02 08 9:07 pm Post subject: |
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I go for a higher internal temp myself. I usually foil this after a few hours kinda like the 3-2-1 method. This will increase tenderness, internal temp and also increase shinkage so becarefull not to keep them in the foil for too long. 45 minutes to an hour tops. _________________ The American Atomic Buffalo Turd Society of America
I Love a Good Fattie |
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pyper BBQ Fan
Joined: 17 Jun 2008 Posts: 164 Location: S.C.
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Posted: Tue Jun 17 08 9:28 am Post subject: |
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Most of the beef ribs I get are trimmed to close to the bone to get a good temperature reading.
I cook them until the meat starts to pull back -- maybe 1/8 inch. And that seems to be just right. Any more and they're dried out. It usually takes about 2 hours, but I don't know how hot my smoker is -- the thermometer just says Hot, Warm, and Ideal.... I cook on "I."
I think beef ribs are my favorite thing to smoke. |
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