British BBQ Society Forums

Any technique tips?

do they work well with the 3-2-1?

There meaty short ribs around 2inch thick? been cooking them through for 2hrs steady at 225f there up to around 145f internal... do you guys wrap them in tinfoil or do you just let them go and if so... how do you keep them moist?

If you do wrap? at what point do you wrap internal temp wise? obviously 3hrs is quite subjective based on fat marbling and the size of the rib ....

Any info would be greatly appreciated!

Not done them myself but believe they can take 7hrs plus?

There is a franklin bbq video on YouTube - check it out.

aris wrote:There is a franklin bbq video on YouTube - check it out.

Ooo, might check that out myself as always fancied having a bash at beef ribs. Thanks.

If your butcher grimaces when asked its just the plate trimmed

yeah i've tried them using lots of different techniques... yesterday i did them to 160f on wood, then moved them foil (which im not the biggest fan of) for 2hrs and finished them off for an hour out of foil.

I'd like to be able to take them for 5-7hrs straight on 225f without drying them out... but no luck yet... just got a spray bottle to keep em wet... but it's a lot of door opening to spritz every 30 mins...

I'm going to invent an Automatic Spritzer so that there is no door or lid opening. £50K anyone just for patents etc. you understand?

Giving some beef short ribs a try today for the first time, to christen my UDS. Got four and they're sizable (almost half a kilo each). Cooking them at the same time as pork shoulder, so pretty low at around 230-250F. Bit lower temp than in the Franklin video, but hoping that just means I need to cook them for longer. No rush, as got them on about 9am.

Looking forward to seeing how they turn out!

Let us know how they went as they're my favourite bit of meat.

Hope they turn out ok. Never cooked proper ones before but gagging to try them.