Beef short ribs
Kortrevben
93°CRest 45 min
Cook to this all the way through
Like brisket on the bone. Cook it past done.
Safe minimum 63°CUSDA
Tap another part of the cow to jump to it
On the grill
Thick beef short ribs are brisket in miniature: heavy connective tissue that needs hours at low heat. Indirect at 110–130 °C until the meat pulls back from the bone.
Expect a stall on the way up, same as brisket. Wrap if the bark is dark enough and push through rather than raising the heat.