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.
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.
Camp Chef Smoke Pro PG24 DLX Pellet Grill loaded with pecan pellets. 225℉. After 3 hours, here's how they looked.
Wrapped in foil and continued another 3 hours, then let them rest for an hours in a cooler. Final result:
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!
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.
Camp Chef Smoke Pro PG24 DLX Pellet Grill loaded with pecan pellets. 225℉. After 3 hours, here's how they looked.
Wrapped in foil and continued another 3 hours, then let them rest for an hours in a cooler. Final result:
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!
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