Just started smoking a few of weeks ago and smoked my first Beef Short RIbs and they came out pretty tasty. As they usually are, they were a little chewy compared to pork ribs. But the flavor was spectacular. Used some mustard and John Henry's Mojave Garlic Pepper to prep them. Smoked them at around 230 degrees until they got up to 160 degrees, then put them in a foil pan with apple juice and covered them, then back to smoker until they hit 195. Took them out and put them directly on the grate and smothered them in Rufus Teague's Touch of Heat sauce. Turned out great.
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10/4/13 at 5:40pm