SHORT RIB recipes/tips???

First time doing short ribs. Any recipes, tips or ideas greatly appreciated. Thank you in advance.
225 degrees
I use maple rub
Bout halfway through the cook I wrap in foil and pour sprite in with em
When your internal temperature reaches 200 degrees pull and let rest till ready to serve.
Hopefully this helps you
 
225 degrees
I use maple rub
Bout halfway through the cook I wrap in foil and pour sprite in with em
When your internal temperature reaches 200 degrees pull and let rest till ready to serve.
Hopefully this helps you
will wrapping in butcher paper be the same as the aluminum foil? Your maple rub (I'm just starting and have one bottle of all around rub and one for chicken...also you set the thermostat at 225 but cook it to 200 correct? Pardon my ignorance but right now I'm 0-2 on my smoking work, so I really don't want to strike out!
 
will wrapping in butcher paper be the same as the aluminum foil? Your maple rub (I'm just starting and have one bottle of all around rub and one for chicken...also you set the thermostat at 225 but cook it to 200 correct? Pardon my ignorance but right now I'm 0-2 on my smoking work, so I really don't want to strike out!
I did some short ribs last week.

I didn't remove enough "Silver skin" on the inside layer.

I used S&P 50/50 by weight, and some Montreal Seasoning.

I cooked them as I do brisket.
 
First time doing short ribs. Any recipes, tips or ideas greatly appreciated. Thank you in advance.
I did short ribs a week ago, came out great, compared to my pork butt smoking. I had eight pieces, washed, dried dusted with mixture of salt/pepper, garlic powder, cayenne powder. Placed on grates and set probe in medium size piece in meat away from bone. Set temp for 250, and let smoker do it's thing. Approximately 3 hours later, removed, covered in aluminum foil and let rest. I was very happy way they turned out, very tender, juicy and about medium meat color. PS who thinks of photos, not me!
 

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