Those look great.
You mentioned they were not as tender as you would like them. I have never done beef short ribs in a smoker, many times in the oven. I was thinking of trying a hybrid version using the smoker. So here are my thoughts of what I was going to try...
Season with S&P and into a smoker at 250 till they reach 160. Was thinking of having some of the vegetables and other non liquids in a pan with a cake cooling rack over them and putting the short ribs there. Sort of the same set up I did for my brisket a few weeks back. My external hard drive crashed or I would attach a picture.
Next step into the pan with the vegetables that were under the short ribs and add some preheated braising liquid. Cover and cook till they reach 190. Remove from liquid.
Final cooking step.... Coat with a glaze of some sort, was thinking a sweet BBQ with a seasoning mixture to include some herbs. Finish in the smoker like you would burnt ends. I am not one to waste the yummy drippings, but i am kind of on the fence with this one. Do I make an aus jus or do I make a sauce. Not sure on that one.
I think the method would work. But what are your thoughts?
You mentioned they were not as tender as you would like them. I have never done beef short ribs in a smoker, many times in the oven. I was thinking of trying a hybrid version using the smoker. So here are my thoughts of what I was going to try...
Season with S&P and into a smoker at 250 till they reach 160. Was thinking of having some of the vegetables and other non liquids in a pan with a cake cooling rack over them and putting the short ribs there. Sort of the same set up I did for my brisket a few weeks back. My external hard drive crashed or I would attach a picture.
Next step into the pan with the vegetables that were under the short ribs and add some preheated braising liquid. Cover and cook till they reach 190. Remove from liquid.
Final cooking step.... Coat with a glaze of some sort, was thinking a sweet BBQ with a seasoning mixture to include some herbs. Finish in the smoker like you would burnt ends. I am not one to waste the yummy drippings, but i am kind of on the fence with this one. Do I make an aus jus or do I make a sauce. Not sure on that one.
I think the method would work. But what are your thoughts?