- Oct 11, 2012
- 11
- 10
Yesterday at my butcher I picked up some boneless short ribs seeing that they looked pretty good. I figured I'll buy them and come here and figure out how to cook them. Well after a decent amount of searching I am still a bit unsure on proper technique. Right now I am leaning towards the 3-2-1 method but I guess I'd like to get a little better idea on internal temp etc that I should look for at each stage. Additionally, if you have a different suggestion as to how to smoke, I'm all ears. This will be my first smoke on my new smoker so dinner rests on my shoulders.
Thank you!
Thank you!