help with smoke temp and time for flanken cut short ribs ..these are single ribs

[toolhead]

first time smoking flanken cut beef short ribs.. (this type of cut)

single rib , cut flanken style.. 2.5 inches..

so this is not a rack cut flanken style.. individual ribs cut flanken style...

im thinking 225-250 for 2.5 hours.. too long?  these are 2.5 inch bone cut with maybe 1-1.25 inch of meat on the bone..

anyone?

[toolhead]

@greenweb .. have you smoked this short rib cut before?

[1buckie]

Look at this link & come back with which way it's cut....then I can probably tell better...

http://www.thekitchn.com/whats-the-difference-between-flanken-and-english-cut-short-ribs-word-of-mouth-215313

@toolhead

[toolhead]

@1buckie  english cut...

But single ribs cut english style...so itll be a shorter cook time...

Think 2" by 2 inch with about 1 inch of meat on top of bone

[Darko]

They're ribs. Cook to around 195 internal and you won't go wrong IMO.

[1buckie]

@toolhead

They are beef ribs & even tho smaller, may take awhile......I'd try 260~275 for at least your 2-1/2 & see where you are......like Darko says, maybe test the temp at that point & see......bigger (short plate, full size) ribs might take as much as 6-7 hours & even if smaller they still have rendering to do.....assume 4 hr+.....be happy if it's less!!!

[toolhead]

Thanks guys....this is good news..i tend to dislike short smokes...it seems less eventful

[hawgheaven]

Yup, Darko nailed it. Those puppies can take a long time... tough cut of meat. 195 is a good IT number.

[greenweb]

@toolhead

They are beef ribs & even tho smaller, may take awhile......I'd try 260~275 for at least your 2-1/2 & see where you are......like Darko says, maybe test the temp at that point & see......bigger (short plate, full size) ribs might take as much as 6-7 hours & even if smaller they still have rendering to do.....assume 4 hr+.....be happy if it's less!!!

For me, unlike pork ribs, it always took longer than expected.  What Ibuckie mentioned sounds perfect. Give it a plenty of time and that temp aroung 275 sounds right.

Check out Texas-Style BBQ Beef Short Rib Recipe section here. http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html  At 225f, they are expecting 2" thick meat to go as long as 10 hrs to get the meat to 203f IT.

[toolhead]

Yup...that was right on target advice....high to mid 2o0s...got on the wsm removed at 5pm with IT of little over 200.

Tks...next time will leave more headroom but got in late yesterday from morning errands