Meat: St. Louis Style Ribs and Boneless Short Ribs. My 1st time smoking both of these cuts.
Rub: Thin layer of yellow mustard and Jeff's rub + 4 additional spices applied the night before and into the fridge to rest for the night.
Technique: Ribs 3-1.5-1 Short Ribs 3-2-1
Smoker: Camp Chef Smoke Vault
Sauce: St. Louis Ribs: Homemade BBQ Beef Short Ribs: Sriracha Honey Glaze
St. Louis Ribs:This was my 1st shot at St.Louis Ribs as well as the short ribs. I decided to do 3-1.5 (foiled with brown sugar and AJ/Capt Morgan mix) -1 with the St. Louis Ribs after doing some reading on times on this forum. Popular opinion was that a traditional 3-2-1 makes them overdone and a bit mushy. The technique I used made them PERFECT! They were tender but not fall off the bone....a nice bite and a slight tug resulted in a mouthful of goodness. Awesome!
Boneless Beef Short RIbs:The short ribs were done with 3-2 (foiled with beer and AJ/ Capt. Morgan mix) -1 and they came out very good as well. The last hour, the ribs were glazed with the Sriracha glaze. The glaze was very tasty with some sweetness and a slight burn in the back of your throat. Nice!
And now.....here comes the QVIEW/Bearview!!
After 3 hours of smoke:
Ready for foil:
Out of the foil and ready for the last hour:
Ready for the last hour with Sriracha glaze:
ALL DONE! A little big for the plate...lol
Short ribs plated up!
Separated and ready to eat. Awesome smoke ring and juicy!
HERE COME THE BEARVIEWS.......BEWARE!!
This shot should be in a magazine: