I just purchased a couple racks of Grass Fed Scotch Highland Short Ribs (think of Chewbacca walking on all fours with horns.) Now, before I go any further, I just want to point out that I am very familiar with the internet and the use of search engines...I did utilize the search engine on this site, but didnt really find what I was looking for. I am posting here today, looking for some tips on short ribs because these two racks costs me an arm and a leg, and I really don't want to mess them up.
A few pictures:
So -- My plan is to not trim any of the fat, and score the fat in a cross hatch pattern... Use a hefty dose of my own dry rub, and most likely baste it with some sort of vinegar based sauce. I'm still undecided if I want to use a BBQ sauce or not to finish them... Also, I'm not quite sure what method to use. One site said 4 hours on the smoker, then two hours wrapped in foil.... I dont think i want to cook em for that long. I was thinking 2-2-1, what do you guys think? The total weight of the ribs is 6.93 pounds with a pretty substantial amount of fat.
Any tips would be greatly appreciated.