Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Vette10R on January 03, 2020, 03:15:03 PM
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I had a gift card to the butcher and grabbed these short ribs. I'm wondering what the best method is to cook these? I would like to cook them tomorrow as I'll be home all day. Should I season them tonight? What temps and time should I be aiming for? I'm thinking I'll just throw them on my 22.5 kettle...
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I'm too lazy to season the night before.
Smokem like you would any other other ribs. But be patient. Sometimes they take a lot longer. They be done when they be done.
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I'm too lazy to season the night before.
Smokem like you would any other other ribs. But be patient. Sometimes they take a lot longer. They be done when they be done.
bruh that wasn’t very helpful...season or bribe them the night before...low n slow approx 3-4 hour til a good 130+then take off wrap in foil for 15-20 minutes, unwrap, cut em and dip in your favorite sauce.
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I'm too lazy to season the night before.
Smokem like you would any other other ribs. But be patient. Sometimes they take a lot longer. They be done when they be done.
bruh that wasn’t very helpful...season or bribe them the night before...low n slow approx 3-4 hour til a good 130+then take off wrap in foil for 15-20 minutes, unwrap, cut em and dip in your favorite sauce.
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But you see I dont foil ribs. Beef or pork. Just season and smoke until done. And that can take some time with a thick plate of beef ribs. That's all I got.
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What I was reading was I need and internal temp of 203f wont they be undercooked at 130f?
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Whoa yeah I'm wondering if that 130 was a typo. I'm no beef rib expert but I too thought they're supposed to be best somewhere in the range of 200-205. At least that's what I've cooked them to and I thought they came out pretty good. I think they'd be very tough at 130.
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I think the suggestion was to wrap them at 130 IT, not cook them to 130.
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What temp should I have my kettle at and how much time should I expect to hit 203 degrees for this 4.5 pounder?
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I'm too lazy to season the night before.
Smokem like you would any other other ribs. But be patient. Sometimes they take a lot longer. They be done when they be done.
bruh that wasn’t very helpful...season or bribe them the night before...low n slow approx 3-4 hour til a good 130+then take off wrap in foil for 15-20 minutes, unwrap, cut em and dip in your favorite sauce.
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I like smokefreaks advice. I’ve never brined or seasoned any piece of meat the night before. NEVER. And I’ve never noticed any difference from my friends that do.
There’s nothing wrong with straight forward simple advice.
There’s also nothing wrong with more detailed advice.
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Well I'm off to the races. I got the grill to about 290f and threw them on at 1230. I'm going to monitor the temps and times and post here for future reference. Hopefully these suckers turn out good!! [emoji106]
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FYI, I was just rattling off a bunch of gibberish. I’ve never done any kind of beef ribs. So anyway, if you could post pics when there done, and maybe some tips, that would be great. LOL...sorry guys...it was really late,
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Right now its 2:00 so I'm an 1.5 hours in. I've been battling the temps which keep wanting to climb over 300. It's been pretty steady around 290 though. Internal meet temp is at 145f...
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If you’re not using a water pan you can add one. It will act as a heat sink and help bring/steady your temperature
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FYI, I was just rattling off a bunch of gibberish. LOL...sorry guys...it was really late,
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Haha. I've never done that 8)
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Almost 4 hours into it and the kettle has been holding steady at 285-290. Internal temp seems to have stalled at 170 so I just need to push through this lol. How long does the stall typically last?
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Looking good! The stall should probably not bee too long if they're all cut in 4 bone sections like me that one. Hard to guess at how long but maybe like 30-45 ish minutes?
Can be much longer for bigger hunks of meat like pork butts or whole briskets.
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Looking good! The stall should probably not bee too long if they're all cut in 4 bone sections like me that one. Hard to guess at how long but maybe like 30-45 ish minutes?
Can be much longer for bigger hunks of meat like pork butts or whole briskets.
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Yeah I think I'm already out, internal temp is at 182 and climbing!
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Looking good. Looking good.
I’ve got a pair I’m thinking about doing tomorrow. Mine are usually on 6-8 hours and come out fantastic.
You’re gonna have some mighty delicious eats in a bit.
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Well I pulled them at 730 with an internal temp of 193. Reason for pulling early was I was losing temp in the grill and figured I was close enough. I let them rest about 20 minutes in foil then sliced them up. They turned out great! No complaints for me or my wife other than the crust was a little salty. Still very tender at 193 and I cant wait to make them again, now that i have one under my belt i can make a few adjustments for perfection! Lol
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Very nice.
Mine go on today. Hope they turn out as good.
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Very nice.
Mine go on today. Hope they turn out as good.
Let us know, post up some pics!
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Very nice.
Mine go on today. Hope they turn out as good.
Let us know, post up some pics!
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No problem.
But probably not today...
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Nice! Thanks for posting.
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I've always wanted to try these but never had the audience. Looks like something you could cook for a single meal?
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I've always wanted to try these but never had the audience. Looks like something you could cook for a single meal?
With leftovers...
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@SMOKE FREAK good to know - thanks!
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Yeah I sliced up the left overs and had a nice snack. I'll definitely be making these again!
@SMOKE FREAK good to know - thanks!
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