Just purchased a vertical smoker and I'm planning on smoking some beef short ribs this weekend. Any suggestions on smoking time, and should I be using a water pan? I'm an novice at best, and could use some advice on my new toy.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Congrats. I cooked some beef ribs last week at 275* on my kettle. It took about 5 hours and I used the water reservoir in the SnS.
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Beef ribs do well cooking at 275 or even a little higher. Use the water pan and decide how you are going to refill it in case it goes dry without burning yourself. I use a metal garden watering can. Give yourself a little buffer on any planned time to make sure your fat has rendered enough. Good luck
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dry brine for 24 hours, slather with your favorite hot sauce, then hit with you favorite salt free rub such as big bad beef rub. Smoke over mesquite/oak at 225°. Dine when it's done. Probe tender through both membranes (there is one in the middle, and one on the back). Usually around the 6 hour mark.
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