These look too good not to try this weekend...
I've had the flanken style or cut, but never the uncut short ribs.
Currently searching for a local shop that can help me out
Everything is in order for a Smokey Saturday.
I picked up the beef short ribs yesterday, and made another stop at the store earlier today.
I grabbed some misc items and decided to add a fatty to the cook tomorrow as well. I'll hand it off to a friend that helped me with my tuning plate, but I look forward to making it. Whole Angus packers were on sale for $3.49\lb too... I grabbed one to freeze for another weekend.
Here we go... it's been a busy morning.
Got everything for the fatty laid out and 'assembled'. I've never washed my hands so many times in such a short period of time!
I let the fatty rest in the fridge, and pulled out the ribs as I went out and got the pit up to temp.
Came into a big pile of Oak yesterday so along with the lump I'll have some nice splits to drop on today as well.
My wife always bitches that I never have enough side dishes... only meat...
So I got some corn and potatoes prepped and ready. Both look great and I'm sure they'll be well received.
The last two shots are 1 hour in. The new pit came up to temp pretty fast today and has been steady at 230F since.
It will be a little trickier when the days are cold and the sun isn't beating down on the new smoker.
Did I mention I got a big load of Oak?
TIme to relax, listen to some music, and enjoy a few cold ones!
Dinner ETA 7pm
What a great afternoon.
Everything turned out better than expected.
No internal fatty photos - I wrapped it up and took it to my friends as soon as I pulled it off the pit.
Ribs followed 45 minutes later - corn & potatoes disappeared really quick~