Picked up 4 1/2 pounds of Beef short ribs yesterday and my mouth has been watering in anticipation ever since! Pulled out the Pappy's rub for these babies as it is the best commercial rub I've ever had and I want something proven on my first batch.
I was really counting on big, beefy bones, but alas, it wasn't to be. I called several markets and all they had was boneless short ribs
They are resting in the fridge pulling in that Pappy's goodness and will go in the smoke about 11:00 or so. Never done these before, so looking for some tips from you experienced folks. I've done some searches and see the tried and true 3-2-1 is popular for these, but am open to suggestions. I want them really tender, so probably take 'em to 200° IT and rest in a cooler like Brisky or PP? As chunky as these are I don't think 3-2-1 will get me 200° IT
More later as the adventure unfolds
With a light coat of Pappy's
Edited by radio - 9/10/13 at 4:53pm