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Rack of Beef Short Ribs

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    Rack of Beef Short Ribs

    First time smoking beef short ribs. Ordered a 4-rib plate at my local grocery and asked that they cut it in half across the bone.

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    The one on the right is as received. I have trimmed all the fat and silver skin from the one on the right (plenty of fat and connective tissue running through the meat and I wanted to maximize contact with the rub). After trimming the second half, seasoned both with Killer Hogs AP Rub (salt, pepper, garlic) then hit it well with Meathead's Mrs. O'Leary's Cow Crust. Let it dry marinate for about 2 hours before placing on the smoker.

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    Camp Chef Smoke Pro PG24 DLX Pellet Grill loaded with pecan pellets. 225℉. After 3 hours, here's how they looked.

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    Wrapped in foil and continued another 3 hours, then let them rest for an hours in a cooler. Final result:

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    Super tender and juicy with a flavorful bark and just enough spice from the rub. These bad boys are going into regular rotation at my place!

    #2
    Beautiful. One of my favorites as well.

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      #3
      Very tasty lookin'. We prefer them to brisket.

      Comment


      • DavePruett
        DavePruett commented
        Editing a comment
        I am leaning toward these and chuck as a (arguably) better alternative to brisket. If nothing else, a whole brisket or even the flat is just way to much for my wife and I and it does not seem to hold us as well the next day as the other cuts.

      #4
      Good looking cook on one of my favorite cuts of meat.

      Comment


        #5
        Gotta love shorties, nice write up !!

        Comment


          #6
          Awesome! Short ribs rival bacon as my favorite meat!

          Comment


          • DavePruett
            DavePruett commented
            Editing a comment
            Maybe we should try doing these with a bacon weave. 😀🥓

          • holehogg
            holehogg commented
            Editing a comment
            Agree short ribs rule.

          #7
          VERY nice! One of my fav's as well.

          Comment


            #8
            Nice job!
            did you cook to a temperature or just by time?

            Comment


            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              Neither! Actually the best way is to cook until the ribs are "probe tender"! See Aaron Franklin’s YouTube video on beef ribs for a demo on what probe tender is.

            • DavePruett
              DavePruett commented
              Editing a comment
              As HorseDoctor said, I cooked until probe tender. They were almost there at 5 hours total, but I have them another hour. They probably only needed 15-30 min, but I started working on something else and the hour went by before I noticed.

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