I always take a few days off around the holidays so it's always a good time to smoke some beef ribs.
Started off this morning with a nice rack of Beef Short Ribs. Seasoned them with just good old Kosher Salt and fresh cracked Black Pepper.
I didn't feel like working to hard so I put them on the 22" weber and set some coals in a snake pattern with hickory chunks and away we went. Seven hours later they are ready to pull out.
I ran them at between 260 to 275 degrees for the full seven hours. I pulled them when the texture was like meat jello when I picked up the rack.
And they tasted as good as they look.
Started off this morning with a nice rack of Beef Short Ribs. Seasoned them with just good old Kosher Salt and fresh cracked Black Pepper.
I didn't feel like working to hard so I put them on the 22" weber and set some coals in a snake pattern with hickory chunks and away we went. Seven hours later they are ready to pull out.
I ran them at between 260 to 275 degrees for the full seven hours. I pulled them when the texture was like meat jello when I picked up the rack.
And they tasted as good as they look.
