Individual Beef Ribs

Are these back ribs or short ribs?

Short Ribs but not cut. They must be 12 inches long and 3 inches wide

What did you do and what didn't you like?

If they were terriffic, you should be able to repeat that (you did keep notes yes?)

If they were terrible, what did you so.

Lots of methods to BR, just need to know what you did so we can help adjust.

On the charcoal grill, from the start seasoned, placed over water with charcoal offset to ribs. When it works, it took 2 1/2/ hours. I beleived the other times, I did not keep track of the grill temps. My fault.
I was hoping for some advice to use the Amerique first, the finish off on the charcoal.

Smokin Okie:

I did not record temps on the weber charcoal grill. My notes afterward, were that the best results came from a lower temp since I used leftover charcoal with new lumps. When I tried with fresh charcoal, it was too hot.
So, if I were to wing it from my experiences, I would set temp for 225 or 250 and see what happens after a few hours. I may be able to get a probe into the ribs , expecting them to expand in width by a few inches has they are cooked.

RibDog posted this short rib recipe awhile back. I've done it a couple times and really like the results. Click on RibDog's picture at the top to see all the pictures. Follow the thread down to get to the recipe.

Thanks for posing that link, Pags. Was going to do that but was out stuffing my face with tacos and tamales!

Thanks for sharing!!
I removed the membranes, and placed dry rub, wrapped, and into the fridge for overnite. The recipe your posted is for a charcoal/wood method.

I want to try using the Amerique tomorrow. Starting at 225. My intention is to FTC, including a sauce, once the ribs reach a certain temp. Then finishing on the charcoal, like I do Pork ribs.
I see that in Chris'recipe, the internal temp is 160 then foiled and return to the charcoal grill, finished at 200.
I still have to tomorrow afternoon to pick my temp before FTC, but my guesss is to try 190.

Any thoughts on this?

BB,

When I smoked this ribs for my cooking class, I used my FEC 100 the whole cooking time. I would cook the ribs just as the recipe calls for temp-wise and I think you will be fine. Also, I did not follow Chris' final instruction of cutting the meat all the way to the bone. I did not feel this was necessary myself.

Hope this helps.

I followed the recipe RibDog posted the whole way in my Elite (it's like a small Amerique)...no grill. You'll love 'em.

And thanks go to Chris Lilly again for coming up with the recipe and also allowing me to post it here on the CS Forum!!!

I think the key to beef ribs and chuck roast is that because of less internal fat (unlike brisket) you need some braising.

Chris and John know their stuff, start with the suggestions, keep the changes small and the improvements will come quick.

ALWAYS keep good notes. Key to improvement for new cooks on new smokers...