re: Short ribs? Your best method

I've smoked beef short ribs 3 times and I've never been completely happy with the results. I've been unable to get them tender without drying them out.

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May depend on how well your rig holds a consistent temp.

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I don't think this is the problem. I have an electric smoker and it seems to hold a consistent temp well.

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Some people wrap theirs in foil at 160 but i like butcher paper. I dont see how they could dry out if you take them to very high temps like 195 or 200. I thought think you want the initial 3 hours at a pretty low temp.

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I've never wrapped them. I've always heard that you shouldn't wrap beef ribs. I cook at 225 to a little over 200.

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Could also try putting a water pan in the smoker and spraying periodically.

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I use a water pan, but I haven't sprayed them. I put pats of butter on them once at the end.

I've always used prime beef short ribs from Costco. I'll try again.

I braised some short ribs last night, something I haven't done before. Question for you guys.... I braised them in a 250 oven for 3 hours after browning on all sides of each rib (7-8 mins high heat). The temp of the meat was just a tad bit over 200, maybe a bit over my target but not awful. But the ribs were just kind of dried out and not super tender. They weren't falling apart outside of separating from the bones.

Did I sear too long? Do I need to pull them from the oven earlier? What are your thoughts?

I freaking hate spending $30 on a couple pounds of meat and screw it up. Meal was still tasty but I was pissed off eating every bite.

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The temp you used could have gone for nearly twice the amount of time.

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I'll try your oven-off method, for sure.

The quote above makes me wonder if I did sear them too long. If you don't think they should be to temp after 3 hours at 250 then that can only mean I put them in the oven at a high internal temp after the sear. I did let them rest before adding them to the dutch oven but if they were already overcooked (or cooked too quickly for that cut of meat) it really wouldn't have mattered what I did after the sear, they'd still come out chewy.

Appreciate the advice. I didn't skim the reduction so that's another helpful pointer.