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Recent content by muncie21
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OP- interested to understand if the drying and then hot smoking to 150*F is a personal preference of if there is something else behind drying before final temperature
Another vote for vacuum packing. When I have a free weekend, I smoke several different cuts of meat and vacuum pack them for later. This allows me to have several different cuts/varieties available to eat during the week/month.
Another vote for the food-save brand of vacuum sealers, provided this is for home, recreational use. I pick up replacement rolls of bag material on Amazon for about 1/2 price as food saver branded bags/rolls.
Try asking your butcher to cut the ribs on a 1/4" cross cut, or flanken style. That's how Korean ribs are made, the ones I have cooked/eaten have plenty of meat.