Beef short ribs

Kortrevben

93°CLike brisket on the bone — cook past done, not to it.

Cook to this all the way through

Safe minimum 63°CUSDA · + 3 min rest

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On the grill

Thick beef short ribs are brisket in miniature: heavy connective tissue that needs hours at low heat, not a quick grill. 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.