Hey guys. So I've purchased 2 full racks of beef short ribs. They are about 6 to 6.5 lbs a piece. Nice and thick with a good marbling. Ive wanted to smoke some of these guys for along time but never had the chance until now. I'll be using my WSM.
My question to you guys is, how should I cook these? I've had a hard time finding a good procedure for a full rack. Should I cook them to a temp similar to a brisket(202)? Or should I just go off off shrinkage from the bone like I would on some baby backs? Maybe like 4 to 6 hours long?
Also, if you could share some recipes that have worked, I would love to hear them.
Thanks for all y'all's help in advance and can't wait to hear your thoughts.
My question to you guys is, how should I cook these? I've had a hard time finding a good procedure for a full rack. Should I cook them to a temp similar to a brisket(202)? Or should I just go off off shrinkage from the bone like I would on some baby backs? Maybe like 4 to 6 hours long?
Also, if you could share some recipes that have worked, I would love to hear them.
Thanks for all y'all's help in advance and can't wait to hear your thoughts.
