Well after following Disco's thread a few weeks back i decided to try my hand at some short ribs. I LOVE SHORT RIBS TOO .. LOL
i basically followed Disco and his prep. soy sauce, garlic powder, onion powder, ground pepper, and some lea and perrins. let the ribs sit in the fridge for a day. heated up the smoker and while it was warming up in our cold weather i drained the ribs and let them sit a bit
threw them in the smoker for 3 1/2 hours at 225 with smoke, then put in an aluminum pan, poured in the original marinade, and a can of consume. kept them in for another 3 hours and brought everything in the house.
the ribs were all quite good. the moose was a little "moosey" but not as dry as i would have thought. the beef was just divine. the BRIDE was a little miffed as i left the membrane on, had trouble trying to get it off, not as easy as pork so i just left it. MORE FOR ME
topped the meal off with our own spuds (seglinde europen variety) and green bean salad. we use a pumpkin seed oil (also an Austria delicacy) on the salad thats why it has a darker color..
moose ribs on the top
draining and drying while the smoker comes up to temp
beef on top so the fat can get the moose
my 1ST plate full ... ha ha ha
THANKS FOR LOOKING