I've been trying some different techniques to improve flavor and texture on all my meats. Here is what I did for some short ribs. (These were Choice from Albertson's at $6.99/lb.)
Started with the typical dry-brine, about 18 hours in this case. Then, while the smoker was coming up to temp, I put on some garlic powder, followed by some McCormick's Brown Sugar & Bourbon Rub for a touch of sweet and to build a bark, and finished with a medium coat of McCormick's Montreal Steak Seasoning. (Again, I happen to like those prepared rubs because they are almost identical to what I would make anyway.) I'm trying to see if I (or rather, my wife) can taste a difference between layers and an all-in-one rub.
In the smoke (post oak splits) at about 250F for 10 hours and pulled at an IT of 195F. I usually cook short ribs just like I would a brisket except I don't wrap. However, I wrapped this time after 8 hours (and after the stall) in an attempt to get a bit more tenderness and keep them from drying out. I generally don't wrap short ribs since I agree with Meathead that they tend to become pot roast. But I wanted a bit more moisture so gave this a try. Seems to have worked well.
In the meantime I prepared twice-baked potatoes and roast/grilled corn-on-the-cob and a can of beans for the sides. The twice-baked potato stuffing included goat cheese, sour cream, and shredded cheddar cheese.
Here's the proof.
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