I'm going to smoke short ribs today for the family. It's a bit of a challenge because my supermarket, Publix, has them cut from 2 inches thick all the way down to the bone with barely any meat on them. I'm going to use a medium piece of about 1¾ inches to do the temperature testing and take it to 203º. Check back tomorrow for photos and a report on how they came out. For the record, I'm using a Smokin'-It electric smoker loaded with mesquite.
-
-
Welcome bocaboy -
A hearty welcome from northern Illinois.Comment
-
best of luck to you. beef ribs are one of my favorite things to smoke.
my only advice is that around 190 you start poking the meat with a probe to see if they are tender. sometimes things get done faster than you think.Comment
-
bocaboy check with the meat department manager at Publix. They sometimes have full plates in the back. And if you can give them a week's notice, they will order them for you.Comment
-
+1 on edible hen's post. They are typically much cheaper buying them that way too. A bit of trimming the fat is needed, in my opinion, but I think some don't. Can also cut them into individual ribs, or couples, if you prefer.Comment
-
Welcome to The Pit.Comment
Comment