Mama's birthday coincided with Mother's day this year. why not make a feast. The "Latin Market" had short ribs for $9.99/lb. they had 4sets, all 3 bone and fairly thick. I made the "butcher" show me all thrae whcih were double wrapped in plastic and labeled. hey ere all about 6lbs each. Butcher asked me if i wanted them cut into short ribs.
I smirked and chose the squarest one and went ome to see what I got. Unwapped I ound just a small fat cap. painstakenly removed the hick membrane. Made up a run with corse blak, sea salt ndaa little papprike for color. sEt up the kettle with the SnS ombo basket (the smaller one) loaed ith cowbo briquettes and got the fire started. addd 44 mdium chunks of post oak. Temps at grid leveled out at 260-ish. put the ribs on with a roast pan of water undrneath next to the basket. From there I just let them smoke, checking after and hour to spritz. Continued on ith probe down the middle between the bones. hit stall round 160. pateince was the virtue as they contined on for about 3 1/2 more hours. Spritzed and continued until the hit 203. on after though the might hve been better at about 200. total cook time was about 5 hours. never wrapped. pulled and put in cooler for an hour. after an hour the were still 140 intrnal. mam got some Florida corn on the cob and fixed it.
liced ribs apart by the thre bones. each bone was about 1 lb seach with meat. The ribs were a little fattier than i expectd and the xtra cook time made them easily seperable from the bone. We didn't even need a knif as the msmoky meat pulled off with a fork. all in all it iwas deliciou. I would like to find som with les fat
Here's what we got.
.
I smirked and chose the squarest one and went ome to see what I got. Unwapped I ound just a small fat cap. painstakenly removed the hick membrane. Made up a run with corse blak, sea salt ndaa little papprike for color. sEt up the kettle with the SnS ombo basket (the smaller one) loaed ith cowbo briquettes and got the fire started. addd 44 mdium chunks of post oak. Temps at grid leveled out at 260-ish. put the ribs on with a roast pan of water undrneath next to the basket. From there I just let them smoke, checking after and hour to spritz. Continued on ith probe down the middle between the bones. hit stall round 160. pateince was the virtue as they contined on for about 3 1/2 more hours. Spritzed and continued until the hit 203. on after though the might hve been better at about 200. total cook time was about 5 hours. never wrapped. pulled and put in cooler for an hour. after an hour the were still 140 intrnal. mam got some Florida corn on the cob and fixed it.
liced ribs apart by the thre bones. each bone was about 1 lb seach with meat. The ribs were a little fattier than i expectd and the xtra cook time made them easily seperable from the bone. We didn't even need a knif as the msmoky meat pulled off with a fork. all in all it iwas deliciou. I would like to find som with les fat
Here's what we got.
.
