first time for short ribs

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Master of the Pit
Jan 1, 2020
Sacramento, Calif.
okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...

View attachment 657509

View attachment 657510

and sliced. the eating part you'll just have to imagine.
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9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.
look good and there is a small window of good when cooking em so you were pretty close. I bet they still tasted great thanks for sharing


Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
They look fabulous, and as Jim mentioned just run with the smoker.

Point for sure


Smoke Blower
Original poster
★ Lifetime Premier ★
Thread starter
Dec 18, 2022
Collinsville, IL
so, here's an update - the rack that i did not trim was sooooo much juicier than the one i did. not as prominent of a smoke ring, but thats to be expected.


Master of the Pit
OTBS Member
SMF Premier Member
Aug 3, 2015
Alexandria, VA
Awesome job! They look incredible! We’re huge beef short rib fans, those would have been destroyed at my house. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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