So my local has properly hooked me up with 3.4kgs (7.5lbs) of Beef Ribs.
These things look crazy!
Just under 30cm x 20cm x 4-10cm
1) Should I cut these in half, length ways (or any other way) and let me do two (or more) hot smokes?
Want to feed 4 of us for Sunday lunch (guess I will be getting up at 4am to start smoking!) and thinking this may well be way too much meat for us. The butchers have said they will cut it any way I like.
2) Should I remove the membrane on the bone side, seen in one of the pics?
3) Should I trim off the extra fat on the corner of the bone side, seen in one of the pics?
4) How long do people guestimate this size will take on a WSM 47?
(Guessing it SHOULD just about fit whole on a 47?)
Maybe a daft size for my first ever cook but I just couldn't say no at £20. #GoBigOrGoHome