Beef short ribs
Posted: Sun Aug 14, 2016 10:06 amI procured some USDA beef short ribs from Tom Hixson to smoke this weekend, and they were incredible.
Trim the ribs of most of the fat to expose as much meat as possible
Cover in your favourite rub and let them sit for ~1 hour
Smoker to ~275°C, and soak hickory chips
Place the ribs on the smoker bone side down, add hickory, and smoke for 4 hours
After 4 hours, wrap the ribs tightly in foil with some beef stock added
When the ribs reach an internal temp of 205°C they're ready to come off the smoker
Trim the ribs of most of the fat to expose as much meat as possible
Cover in your favourite rub and let them sit for ~1 hour
Smoker to ~275°C, and soak hickory chips
Place the ribs on the smoker bone side down, add hickory, and smoke for 4 hours
After 4 hours, wrap the ribs tightly in foil with some beef stock added
When the ribs reach an internal temp of 205°C they're ready to come off the smoker
