First Short Ribs

[goosebr160]

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!

[HawkerXP]

I would pack it on ice and Fedex to my address. I promise to give a full review with pictures.

[Mudkat]

Silly Hawker.............Express Mail them. 😁

[HawkerXP]

Silly, Mudkat I want them to get here before I expire.

[Mudkat]

Lol Tricks are for kids!

[klflowers]

I have done them with the SVQ method, but never straight out on the grill. Got some in the freezer though. Couple of recipes on the free side:

https://amazingribs.com/tested-recip...ef-ribs-recipe

https://amazingribs.com/tested-recip...ef-ribs-recipe

[grantgallagher]

Personally, i would cut them up for more surface area exposure hence more bark and then kettle SNS them. Never used a PBC though

[parkerj2]

This is how I did mine the only time I did them - and I didn't like the results. More surface area made them cook too fast IMO and there was almost "too much" bark. The bark-to-juicy meat ratio was not great, but thats just me.

[JeffJ]

Our local grocery store cuts them individually so it's the only way I've ever had them. Either cooker should work well. Individually cut they should take 4-6 hours to cook. Short ribs are succulent. Enjoy!

[Oak Smoke]

I asked much the same question here not long ago. It seams there are several good paths to great short rids. After thinking through all the info i got here I cut mine in pairs, rubbed, then smoked at 275. I used pecan wood for the smoke and wrapped in butcher paper at 180 internal. They were probe tender at about 203. I put them in the faux Cambro for 2 hours. They were one of the best things I've ever eaten. There are those who don't wrap, those who cook at a lower temp and a lot of other variables. I know they are excellent pit masters. I've seen many of their post and pictures which leave no doubt. Like I said there are several paths to good short ribs, mine is only the one that worked for me.

[Mudkat]

I've only smoked single ribs, low 235 - 250 range. Dry brine, rub with BBBR. A little water in a bowl. I think 5 hours is what they took. They are done at probe tender. You're gonna like these. Like brisket on a stick!

[RonB]

It's hard to mess them up unless you overcook them. If you love bark, cut them into individual ribs. If not leave whole, or cut into two bone sections. I cut them into two bone sections.

[goosebr160]

I cut them into two bone sections and they are trimmed, salted and in the fridge. I think I'll kettle them at 250-275.

[grantgallagher]

You will not be disappointed!

[Dick Anderson]

I like to slash the membrane a few times and cut into two-rib pieces, and cook at 275 for about 5-5.5 hours.

[Spinaker]

More surface area, I like it!