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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Advice on smoking short beef ribs
I have a single 5kg (11 pound) piece of short ribs in the smoker (Weber
Smoky Mtn.) right now. It pretty well takes up the whole grill. I'd like to know how long I should cook it to achieve a thoroughly 'tear apart' state? And what temperature .. And any other insight into cooking a big piece of short ribs vs a brisket. Neil |
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Advice on smoking short beef ribs
In article >,
"Neil McNaughton" > wrote: > I have a single 5kg (11 pound) piece of short ribs in the smoker (Weber > Smoky Mtn.) right now. It pretty well takes up the whole grill. I'd like to > know how long I should cook it to achieve a thoroughly 'tear apart' state? > And what temperature .. And any other insight into cooking a big piece of > short ribs vs a brisket. They're done when you can pick them up in the middle and they very easily bend down at the ends...almost breaking or tearing. Also, watch for the meat to pull back from the ends of the bones. |
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