I wanted to cook some pork spare ribs for my mother-in-law this weekend. Unfortunately, there was a rather sad selection at my supermarket. There were some nice-looking beef short ribs, however, so I decided to give them a try.
I put the ribs on the smoker around 1 p.m. and cooked them nice and hot (~285). Wrapped in butcher paper about 2.5 hours in, and they were ready for the faux-cambro by 5 p.m.
Here's a picture before the wrap. I'm thinking next time I'll wrap in a foil pan and add a little butter as they could have been a little more tender.
How do other folks cook these?
I put the ribs on the smoker around 1 p.m. and cooked them nice and hot (~285). Wrapped in butcher paper about 2.5 hours in, and they were ready for the faux-cambro by 5 p.m.
Here's a picture before the wrap. I'm thinking next time I'll wrap in a foil pan and add a little butter as they could have been a little more tender.
How do other folks cook these?
Comment