I was wondering if anyone has smoked any beef short ribs before? I tried some on my traeger, along side a 3 lb. chuck roast, and both of them were pretty tuff. It was rather cold out, and I had to run my grill on medium setting, which means that my temps were averaging about 250 to 260 degrees. Perhaps if I was able to keep my temps down in the 200 to 225 range, and let the meat smoke for a longer time, things would have been a lot more tender. Any suggestions?
post #1 of 14
2/19/09 at 9:26pm