Hello all! I decided to try my hand at smoking beef short ribs, Texas style today. Using a Weber Kettle, apple wood, and minion method for the heat.
I trimmed most of the fat off the lighter colored rack and left most of the fat cap on the darker looking rack. I am trying two different rubs; the darker one is brisket rub and the lighter one goes great on pork and chicken so we are trying it on beef.
Each rack is somewhere between 1"-1.5". I guess i'll let them go until they reach 203 degrees.