Those look like short ribs maybe cut in half lengthwise across the rack. Are they bone in? Whatever you do, don’t follow the instructions...especially not the tip about boiling them ! I’d treat it like short ribs, which you essentially treat like a brisket but usually take it to a higher internal temp like 205-208. It cooks quicker than brisket due to the smaller size, but will benefit from a long cambro, so don’t worry about being done early.
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