Beef short ribs

quecrewAmerique 2002 VTX1800 Loving wife that let me get the AQ. I owe her a lot of Que!!

Yo smokers, what up? I just bought 4.56 lbs. of beef short ribs at the local butcher. They are very lean and total thickness including the bone is approx. 3.5" thick. I want to use Montreal steak with fresh, finely chopped garlic as a rub after applying olive oil. I will use three ozs. of apple wood. My question is at what temp., and approx. time(or when I should check for internal temp.). What should internal temp. be for close to fall off the bone tender. Just a educated guess, don't want to dry these puppies out, they were expensive. Thanks, "Q"

P.S. They are in (2) 3-4 rib sections.

7/31/1210:19 PM

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pagsMember

Check this out. RibDog's Beef Short Ribs 101. Read the whole thread.

7/31/1210:46 PM

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lcubedMember

this is a great thread on the subject!
dino ribs!

yum!

7/31/1211:45 PM

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