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9 replies

Short ribs

FM Former Member
So I am now the proud owner of an SM260 after it arrived safely from the US to Melbourne.

menu testing has been going great until tried short ribs the other day and they unfortunately came up short (sorry). Wondering if anyone had any advice.

They were big slabs of the whole rib from a very good free range farm, so no problem with the meat. Cut them into individual ribs (about 7 inches long, 2 inches tall), applied a good rub and mopped and foil wrapped them after 3 and a half hours when they had reached 170C. Took them out when they hit 180C, but the fat and collagen hadn't really melted at all. So took them up to 190C (five and a half hours cook time) but there was still too much fat, collagen and to be honest they just weren't as tender as I was hoping for.

Any feedback welcome. Thinking I should have kept them in for longer, but then most recipes seem to say fat etc should be melting at 190C.

Thanks guys
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FM Former Member
quote:
Originally posted by Nuncle:

They were big slabs of the whole rib ... Cut them into individual ribs (about 7 inches long, 2 inches tall),


I'm certainly no rib expert and don't cook on a 260, however, you said you cut the ribs into individual pieces before cooking. I've only seen ribs done in slabs. Perhaps this is contributing to your "coming up short".

You can be sure the real experts will chime in for ya mate.

Good luck, happy que, and welcome to the forum.
Last edited by Former Member
R ribdogMember
Thanks Cal. Whether you cook on a charcoal grill, FEC100 or a Cookshack electric, you just need to mindful of the cooking environment and temps. Having been very fortunate to have Chris Lilly's recipe was a major help. And who am I to question his cooking expertise and change something.

Nuncle, just make sure you get the whole short ribs and not back ribs.
FM Former Member
Test them with a probe, REGARDLESS of temp. If they are not tender, then cook them longer.

And I don't cut them individually. Keep them together (helps retain moisture).

You can also cut off part of the external fat but WHY? Good fat that has rendered out and starts to crisp up is real tasty.
mike4258mike4258Registered Old Fart
Since Smokin posted his "Dino Rib" post, I have cooked about 20 slabs of short ribs. They take anywhere from 6:30 to 8 hours in my FEC100 at 250*. I generally take the whole slab(s) to ~196*, I do not wrap and go by Smokin's recipe. They have always been "melt in your mouth" and have been a huge hit with everyone that has tasted them! Again THANKS Smokin!

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