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First shorties

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superdave

superdave

Smoking Fanatic
Original poster
Aug 13, 2007
389
28
Sacramento, CA
I guess when you are as short as I am, you avoid cooking short ribs.  LOL!

Tomorrow will be my first shot at them and have a question.  When one buys them at the store already cut in single, 4" sticks, does one pull small pieces of membrane off all the pieces?  Can it be done at the end?
 
I always try to remove the membrane before smoking.  It is not the end of the world if you can't but I think they are better.  I try not to buy them already cut to the smaller size.  Good luck 
 
Coffee.gif
 , yeah , like the Bear said... get more Smoke, when I'm hunger , nothing P's me off more than that dried - up old piece of stuff to spit out...
icon_eek.gif
 
I'm not sure I did it right but trimmed the back side the best I could.  I've coated them in a garlic & pepper rub and back in the frig awaiting smoker time. 

The thickness of the pieces vary pretty dramatically.  Do I pull some sooner than others or just have some over done ribs in the batch? 
 
LOOKS AWESOME !!!!!
im gonna follow ya close on this as i have a bunch frozen that look the same size.
cant wait for the q-view to continue and the STORY as to how great they are

Goliath
 
Finally got through a small stall period and hit the promised land.  The result is like a beautiful brisket but dripping with flavorful rendered fat.

I separated the meat from the braising veggies and screened off the juices for my gravy.

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Every cook has certain jewels to the cook that that save for themselves.  Mine is the carrots that have roasted in beef juices for hours.  Yum!
 
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