Picked up a rack of short ribs to smoke tomorrow. Been wanting to try these for a while! I'm planning to dry brine overnight then try David Parrishs Not Just For Beef rub on them. As it's my first time cooking these, I naturally have a few internal debates going on.
Should I use the kettle with S&S or the PBC?
Should I leave them as a full rack or cut them into individual ribs?
Approximately how long of cook am I looking at with either option? I'm thinking about 8 hours if I do the full slab and 5 if I cut them up?
Wrap or no wrap?
Any other tips would be much appreciated!
Should I use the kettle with S&S or the PBC?
Should I leave them as a full rack or cut them into individual ribs?
Approximately how long of cook am I looking at with either option? I'm thinking about 8 hours if I do the full slab and 5 if I cut them up?
Wrap or no wrap?
Any other tips would be much appreciated!
Comment