Beef short ribs with the bone in it

ou812warford · Posted: Fri May 02 08 11:25 am Post subject: Beef short ribs with the bone in it

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.
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TW

Oklahoma Joe 16" traditonal
weber gold 26 3/4"

USDA Monkey · Posted: Fri May 02 08 9:07 pm Post subject:

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.
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pyper · BBQ Fan Joined: 17 Jun 2008 Posts: 164 Location: S.C.

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.