First time cooking beef short ribs on the PBC. This is probably my favorite meat to smoke - basically a brisket point on a bone!
Purchased a USDA Choice 4-bone chuck rib plate weighing a little over 5 pounds.
Fat and silver skin were removed and the plate was cut into 2-bone sections.
Salt brined for about 2 hours (this was a last minute decision), then applied a liberal coat of Big Bad Beef Rub.
PBC setup:
Filled basket with B&B lump charcoal, 2 chunks of hickory, and 2 chunks of cherry. A small chimney of lump was lit and when almost ashed over was poured on top of unlit lump in basket. This was allowed to burn, lid off, for about 15 minutes. Placed lid (without rebar) and let it burn for 10 minutes more.
Ribs were placed bone down on the grate. This is how they looked after 2 hours:
After 3 hours and 45 minutes - done!
Verdict: the PBC delivered once again! The only change I would make is wrapping in foil (which I usually do).. I prefer a softer crust on my ribs.
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