Beef Chuck Short Ribs

[Jersey BBQ]

I have a couple packs of 5 each beef chuck short ribs. They are all cut into individual ribs.
Any ideas on cook time for these little guys ? Was thinking about cooking them up Saturday. Thanks for any advice !
Jeff

 

[SmokeRingsMatter]

I would go 265F for 6 hours.

 

[HouseDoc]

I would cook to 165 degrees then wrap in butcher paper as a group. Cook till probe tender around 205.

 

[Mike in Roseville]

Agree with both above.

250-275 (and I usually crank it to 300/325 after they're wrapped). Probe tender is when they're done (could be 203, could be 209; it just depends on the rack).

Vent foil/paper for a few minutes and let them rest for at least an hour.

 

[jeremu]

I'm probably too late, but me personally I have 2 methods:

1. Put them in the Pit Barrel Cooker for about 2 hours.
2. Gill them HOT. I mean like BURN them! And then [cringe] put them in the oven covered 250º for 2 - 3 hours till the meat falls away from the bone. Then let them rest.

The second version was a happy mistake I made a few years back!
I season with salt and pepper or a marinade with any soy-sauce based marinade.

 

[Jersey BBQ]

Thank you for the advice. I’ll see if the weather cooperates!