Dino Short Ribs (beef)

[monstaroo]

Hey there smokers (no not you Canada!)
Last week I did some beef ribs for a friend and got some great results viewable here.

I cross posted those pictures to Facebook and my wife's coworkers saw the pictures. Predicable, I'm now smoking two ranks for their meeting or whatever they call it.

I'm doing it mostly the same, except having two racks in the smoker is going to affect temps. One is also a little smaller than the other, so that will make things interesting. Also I have to go to a court hearing today, so my dear wife will be taking over at some point! All very scary first world problems.

I decided to do the larger rack on the bottom to help shield the smaller rack. I got chamber probes on both racks to measure where it's warmer. I might switch their position.

So the basics are beef short ribs, 270°, mesquite and apple wood, rubbed last night with SPOG and a little white sugar. I was tempted to experiment with hot sauce or other spices, but I ran out of time last night. Planning on about 9 hours to get to 204° internal temp. Forgot to get weights and pictures before they went in.

 

[gmc2003]

Looks pretty good to me. I'll be watching.

Chris

 

[oldsmokerdude]

Looks like you're off to a good start. Keep us posted.

 

[chilerelleno]

Watching for the finale.

 

[monstaroo]

Checked at about 3 hours. Moving along nicely. Pull back happening.

Meat in both racks is 172°. I found the top rank to be about 10° hotter than the bottom rack, so I did switch the racks so the bigger piece of meat is on top. Sprayed with apple cider vinegar. Forgot to take photos. Added more wood chips.

I'm off to court in Miami. Wife taking over the meat!

 

[browneyesvictim]

Watching! This is going to be good...